Poke Bowl with Jasmine Rice
Why this recipe works
- Contrasting textures: Soft warm rice, rare seared tuna, crisp vegetables and creamy avocado make each bowl feel balanced and satisfying.
- Bright dressing: Lime juice cuts through the richness of the tuna and avocado, while soy sauce and toasted sesame oil add savoury depth.
- Fast assembly: Most of the work is simple chopping and a brief sear, making the bowl practical for a fresh lunch or light dinner.
Get the most out of this recipe
Ingredient notes
- Choose tuna carefully: If leaving the centre rare, use very fresh sushi-grade tuna and follow safe handling guidance.
- Use firm avocado: A ripe but firm avocado slices cleanly and holds its shape when arranged over the rice.
- Adjust the citrus: Add a little more lime if you prefer a sharper dressing, especially if the avocado is very rich.
Texture tips
- Let the rice settle: Cool the rice briefly after cooking so it is warm rather than steaming hot before the toppings are added.
- Keep the tuna tender: Sear the tuna quickly over high heat so the outside colours while the centre remains rare.
Make-ahead tips
- Store separately: Keep the rice, vegetables, dressing and tuna in separate containers, then assemble just before serving.
- Best fresh: The bowl is at its best on the day it is made, when the vegetables stay crisp and the avocado looks fresh.
Equipment you'll need
Ingredients
Instructions
- Rinse the jasmine rice until the water runs mostly clear. Cook in a saucepan according to the packet directions until tender, then cover and rest off the heat for 5 minutes. Fluff with a fork and keep warm.
- Meanwhile, whisk the soy sauce with the juice of the lime and the toasted sesame oil in a mixing bowl. Taste and add a little more lime if you want it sharper. Set aside.
- Cut the cucumber into thin half-moons and julienne the carrot. Halve, stone and slice the avocado, then finely slice the spring onion. Keep everything separate for easy building.
- Pat the tuna dry, then heat a frying pan over high heat. Sear the tuna for 30 to 60 seconds per side, just until the outside is coloured but the centre is still rare. Rest for 2 minutes, then slice.
- Divide the warm rice between two bowls. Arrange the tuna, cucumber, carrot and avocado on top, then spoon over the dressing. Finish with spring onion and roasted sesame seeds.
Recipe notes
Tips
- For the best texture, cool the rice for 5 minutes so it is warm rather than steaming hot before assembling the bowls.
- If serving the tuna rare, use very fresh, sushi-grade fish and avoid this for anyone who is pregnant, immunocompromised, or very young.
Substitutions
- Replace Tuna steak with Salmon fillet, searing it to your preferred doneness before slicing.
- Replace Lime with Lemon for a slightly softer citrus flavour.
Storage
- Refrigerate up to 1 days
- Best assembled fresh. Store rice, vegetables, dressing and cooked tuna separately in the fridge and assemble just before eating; eat within 24 hours.
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Recipe overview
- Servings: 2 bowls
- Total time: 35min (15min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Fish Sesame Soybeans
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