Tuna and Pineapple Poke Bowl
In our version of the classic Hawaiian poke bowl, we’ve replaced the mango with pineapple, and the flavours of the roasted cashews mingle well with the hoisin sauce, a key ingredient in our tuna marinade. Add sriracha mayo, Thai basil leaves and serrano peppers for a well-rounded bowl filled with flavour and texture.
Ingredients
- 1 ½ cups (325 g) Calrose rice (sushi rice)
- 1 ¾ cups (430 ml) water
- ½ tsp salt
- 3 tbsp (45 ml) rice vinegar
- 1 tbsp (15 ml) mirin
- 2 tbsp (30 ml) hoisin sauce
- 2 tsp (10 ml) rice vinegar
- 1 tsp (5 ml) soy sauce
- ½ tsp (2.5 ml) Sriracha
- ¾ lb (340 g) very fresh tuna, diced
- ½ cup (125 ml) mayonnaise
- 2 tbsp (30 ml) water
- 2 tsp (10 ml) Sriracha
- 1 ¼ cup (180 g) pineapple, diced
- 2 cups (170 g) green cabbage, thinly sliced
- ¼ cup (35 g) roasted cashews, roughly chopped
- 2 Lebanese cucumbers, sliced
- 1 serrano chili pepper, seeded and thinly sliced
- Thai basil leaves, to taste
Instructions
- Rinse the rice under cold water until the water runs clear. Drain well.
- In a pot, bring the rice, water and salt to a boil. Cover and cook over low heat for 15 minutes or until the water has been completely absorbed by the rice. Remove from the heat and let sit, covered, for 10 minutes (see note).
- Drizzle with the rice vinegar and mirin, stirring to coat the rice. Spread the rice out on a baking sheet, stirring gently. Cover with plastic wrap and set aside while you prepare the remaining ingredients.
In our version of the classic Hawaiian poke bowl, we’ve replaced the mango with pineapple, and the flavours of the roasted cashews mingle well with the hoisin sauce, a key ingredient in our tuna marinade. Add sriracha mayo, Thai basil leaves and serrano peppers for a well-rounded bowl filled with flavour and texture.