Poke

Ingredients

• 400 g (2 cups)short-grain rice (or another grain)
• 45 g (¾ cup)desiccated coconut
• 1½avocados, sliced
• 1 largecucumber, cut into half-moons
• 1mango, diced (optional; use peaches when in season)
• 600 gfresh tuna, cut into cubes (or salmon)
• 25 g (¼ cup)spring onions, chopped
• 45 ml (3 tbsp)soy sauce
• Juice of 1lemon
• 15 ml (1 tbsp)olive oil
• 2.5 ml (½ tsp)sesame oil
• 2 tbsptoasted sesame seeds
• OptionalAsian sauce
• 120 g (½ cup)mayonnaise
• 60 ml (¼ cup)natural yoghurt
• 1 tbsp, or to tasteMerquén chilli seasoning

Instructions

1. 1

   Toast the coconut

   Heat the oil in a saucepan, add the desiccated coconut and cook until golden.

2. 2

   Cook the rice

   Add the rice and 950 ml (4 cups) of hot water. Cook for 20 minutes, or until the water has evaporated, then leave the rice to cool.

3. 3

   Mix the ingredients

   Combine the ingredients in a bowl and mix well. Keep the mixture chilled until ready to use.

4. 4

   Make the spicy mayonnaise

   Mix the mayonnaise with the yoghurt, add the Merquén and stir until combined.

5. 5

   Divide the rice

   Spoon the rice into four bowls.

6. 6

   Build the bowls

   Top with the tuna mixture, cucumber, mango and avocado, then scatter over the toasted sesame seeds.

7. 7

   Serve with sauce

   Serve the bowls with the spicy mayonnaise alongside.

What is poke?

Poke is a Hawaiian dish traditionally made with seasoned, diced raw fish, often served with rice and fresh toppings. Its name refers to cutting or slicing into pieces.

This version brings together tuna, cucumber and avocado with mango for sweetness. Coconut toasted with the rice and a spicy mayonnaise give the bowls their own distinctive finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1040 calories, 48g protein, 98g carbs, 47g fat.

The rice and mango provide most of the carbohydrates, while the tuna supplies much of the protein. Avocado, coconut, olive and sesame oils, and the mayonnaise contribute much of the fat; add extra cucumber or other vegetables alongside to balance the bowl.

Building the coconut rice

Toasted coconut: cook it in the oil until golden before adding the rice. Keep it moving and watch closely, as the fine flakes can brown quickly.

Rice: short-grain rice gives the bowls a cohesive base, while another grain can be used if preferred. Add the hot water and cook until it has evaporated, then let the rice cool before assembling.

Seasoning the tuna

Fresh fish: choose fresh tuna and cut it into bite-sized cubes. Salmon is the suggested alternative.

Flavourings: the ingredient list includes soy sauce, lemon juice, spring onion and sesame oil, along with optional Asian sauce. The method says to mix the ingredients together; keep the fish chilled until you are ready to serve.

Getting the textures right

Fresh toppings: cut the cucumber into half-moons and the mango into cubes, and slice the avocado. These shapes make the toppings easy to arrange over the rice.

Sesame finish: scatter the toasted sesame seeds over the assembled bowls for a crisp, nutty contrast. Add them just before serving so they retain their texture.

Mixing the spicy mayonnaise

Smooth sauce: stir the mayonnaise and natural yoghurt together before adding the Merquén. This helps the seasoning spread evenly through the sauce.

Adjust the heat: the Merquén can be used to taste. Serve the sauce alongside so each person can add as much as they like.

Serving the bowls

Even portions: divide the rice among four bowls, then arrange the tuna mixture and toppings over it. Keeping the ingredients visible makes it easy to serve a balanced mix in each bowl.

To round out the meal, serve with extra cucumber or other crisp vegetables. The recipe's spicy mayonnaise provides a creamy accompaniment.

Recipe notes & tips

• Use hot water for the rice as directed so it can begin cooking straight away.
• Watch the coconut closely as it toasts, and take it off the heat once golden.
• Allow the rice to cool before adding the fresh toppings.
• Cut the fish and vegetables into similar-sized pieces for easier eating.
• Chill the mixed ingredients until you are ready to assemble the bowls.
• Add the Merquén gradually and taste the mayonnaise before serving.

Variations

• Swap the fish: use fresh salmon in place of the tuna, as suggested in the recipe.
• Change the fruit: use peaches instead of mango when they are in season.
• Try another grain: replace the short-grain rice with another grain of your choice.
• Make it milder: use less Merquén in the mayonnaise.
• Add Asian sauce: serve the optional sauce with the bowls for another flavour accent.

Common mistakes to avoid

• Burning the coconut: keep it moving in the pan and remove it as soon as it turns golden.
• Serving the rice hot: let it cool before adding the fresh fish and toppings.
• Overcooking the rice: check it at 20 minutes and stop once the water has evaporated.
• Adding too much chilli at once: stir Merquén into the mayonnaise gradually and taste as you go.
• Leaving the fish out: keep the tuna mixture refrigerated until it is needed.

How to store

Keep the rice, fish mixture and sauce covered in separate containers in the refrigerator and use within 1 day. Assemble just before serving; this bowl is best served cold, and reheating the fish is not recommended.

Frequently asked questions