Tuna poke bowl

Serve chilled cubes of tuna over cooled, cooked rice with cucumber, avocado and spring onion. Dress just before eating with soy sauce, sesame oil, lime juice and a little grated ginger.

For raw poke, choose tuna sold as suitable for eating raw, keep it refrigerated and prepare it with clean hands and utensils. If you cannot find tuna intended for raw eating, sear or cook it instead.

Keep it covered and refrigerated, and eat it as soon as possible—ideally the same day, especially if the tuna is raw. Store rice and cut toppings separately if you are preparing the bowl ahead.

Short-grain sushi rice is pleasantly sticky and easy to eat with chopsticks. Rinse it until the water runs clearer, cook it, then season while warm with rice vinegar, a little sugar and salt; cool before adding raw tuna.

Cucumber, avocado, edamame, radish and spring onion add contrasting crunch and creaminess. Try sesame seeds, nori, pickled ginger or a little chilli for extra flavour.

Use cooked salmon, prawns or tofu if you want to avoid raw tuna. For a vegetarian bowl, marinated tofu with edamame and avocado works well over the same seasoned rice.

The listed fish poke bowl has 128 kcal per 100 g, compared with 117 kcal per 100 g for tuna poke bowl. Its carbohydrate is 15.4 g versus 8.4 g, while tuna poke bowl has more fat: 5.2 g compared with 3 g.

Poke is a Hawaiian dish of seasoned fish, often served with rice and toppings; the exact ingredients vary. A tuna, cucumber, avocado and onion Hawaiian poke has 135 kcal per 100 g, compared with 117 kcal per 100 g for tuna poke bowl.