Pineapple Chili Poke Bowl
Why this recipe works
- Bright, balanced dressing: Lime cuts through the richness of the tuna and sesame oil, while soy sauce adds savoury depth.
- Fresh texture contrast: Soft rice and tender tuna are balanced by crisp cucumber, juicy pineapple and sesame seeds.
- Fast assembly: The tuna marinates while the toppings are prepared, keeping the whole bowl comfortably within 30 minutes.
Get the most out of this recipe
Adjust the heat
- For less heat: Remove the chilli seeds before slicing, or use a smaller amount of chilli in the dressing.
- For more heat: Add extra finely sliced chilli just before serving so the heat stays fresh and direct.
Ingredient notes
- Choose sashimi-grade tuna: Because the tuna is served raw, use sashimi-grade fish from a trusted fishmonger and keep it chilled until needed.
- Use ripe pineapple: Ripe pineapple gives the bowl its sweet, juicy contrast; underripe fruit can make the dressing taste sharper.
- Control cucumber moisture: If the cucumber centre is watery, scrape out the seeds before slicing to keep the bowl fresh rather than diluted.
Timing notes
- Let the rice rest: Keeping the rice covered after cooking helps it finish steaming and settle into a softer, stickier texture.
- Serve immediately: Assemble just before eating so the tuna stays chilled, the cucumber remains crisp and the dressing does not soak into the rice.
Ingredient swaps
- Swap the fish: Salmon works well in place of tuna if you prefer a richer, fattier topping.
- Change the citrus: Lemon can replace lime for a slightly softer acidity.
- Make it creamier: Use avocado instead of cucumber if you want a softer, richer bowl.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice in cold water until the water runs mostly clear, then drain well. Tip into a saucepan with 225 ml water and bring to the boil, cover and cook on low for 10 minutes. Remove from the heat and leave, covered, for 10 minutes.
- Cut the tuna into bite-sized cubes and put into a mixing bowl. Whisk together the soy sauce, sesame oil and the juice of the lime. Finely slice the red chilli, add it to the dressing, then toss with the tuna and leave to marinate while you prep the toppings.
- Cut the pineapple into bite-sized pieces. Halve the cucumber lengthways; if the seeds are very watery, scrape them out, then slice the cucumber. Thinly slice the spring onion.
- Divide the rice between two bowls and top with the marinated tuna, pineapple and cucumber. Spoon over any remaining dressing. Finish with spring onion and sesame seeds, and serve immediately.
Recipe notes
Tips
- For a cleaner heat, slice the red chilli finely and discard the seeds before adding it to the dressing.
- Keep the tuna and dressing chilled while the rice cooks, then assemble as soon as the rice has rested.
- Food safety: if serving the tuna raw, this is best avoided for pregnant people, young children, older adults, and anyone who is immunocompromised.
Substitutions
- Replace Tuna steak with Salmon fillet for a richer, fattier topping.
- Replace Lime with Lemon for a slightly softer acidity.
- Replace Cucumber with Avocado for a creamier bowl.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you must store, refrigerate rice and toppings separately in sealed containers and eat within 24 hours; do not store dressed raw tuna for longer, and do not reheat.
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Recipe overview
- Servings: 2 bowls
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Fish Sesame Soybeans
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