Poke Bowl with Radish and Cucumber
Why this recipe works
- Fresh texture contrast: Sticky sushi rice, tender tuna, crisp cucumber, peppery radish and brittle nori give the bowl a clean mix of soft, crunchy and savoury elements.
- Bright, balanced dressing: Rice vinegar lightens the soy and sesame oil, keeping the tuna savoury without making the bowl feel heavy.
- Fast lunch assembly: The vegetables and tuna are prepared while the rice cooks and rests, so the whole bowl comes together efficiently.
Get the most out of this recipe
Ingredient notes
- Choose the tuna carefully: Use sashimi-grade tuna from a reputable source and keep it chilled until you are ready to cube and dress it.
- Control cucumber moisture: If the cucumber is watery, scoop out the seeds before slicing so the bowl stays crisp rather than diluted.
- Rice choice matters: Sushi rice gives the bowl its characteristic sticky base; jasmine rice can work, but the result will be looser and less compact.
Timing notes
- Let the rice finish steaming: The covered rest after cooking helps the rice finish gently and gives it a better, more even texture.
- Assemble just before eating: Once the tuna is dressed, serve the bowl straight away for the best contrast between warm rice, chilled fish and crisp vegetables.
- Use the rice time well: Slice the vegetables, spring onion and nori while the rice cooks and rests to keep the workflow quick.
Ingredient swaps
- For those avoiding raw fish: Use tuna that has been cooked through if serving anyone pregnant, immunocompromised or very young.
- For a toastier seaweed finish: Gim, or roasted seaweed, can replace nori for a more brittle texture and deeper toasted flavour.
- For deeper sesame flavour: Roasted sesame seeds can be used instead of plain sesame seeds for a nuttier finish.
Make-ahead tips
- Prep the vegetables ahead: The cucumber, radish, spring onion and nori can be prepared in advance and kept covered until assembly.
- Store safely if needed: If not eating immediately, keep the dressed tuna and rice separate in the fridge and eat within 24 hours; do not leave raw fish at room temperature.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice in cold water until the water runs mostly clear. Tip into a saucepan with the water, bring to the boil, then cover and cook on very low for 10 minutes. Take off the heat and leave, covered, for 10 minutes.
- Meanwhile, cut the tuna into bite-sized cubes and put into a mixing bowl. Add the soy sauce, rice vinegar and sesame oil, then toss to coat. Set aside while you prep the vegetables.
- Halve the cucumber lengthways, scoop out the seeds if watery, then slice. Thinly slice the radish and finely slice the spring onion. Cut the nori sheets into thin strips with kitchen scissors, or crumble it by hand.
- Fluff the rice with a fork and divide between two bowls. Arrange the cucumber and radish over the rice, then spoon the dressed tuna on top. Finish with spring onion, sesame seeds and nori, and serve straight away.
Recipe notes
Tips
- For best results, use sashimi-grade tuna and keep it chilled until the moment you cube and dress it.
- If serving anyone who is pregnant, immunocompromised, or very young, use tuna that is cooked through rather than raw.
Substitutions
- Replace Sushi rice with Jasmine rice for a similar texture, though it will be less sticky.
- Replace Sesame seeds with Roasted sesame seeds for a deeper, toastier flavour.
- Replace Nori sheets with Gim (roasted seaweed) for a slightly more brittle, toasted finish.
Storage
- Refrigerate up to 1 days
- Best eaten fresh. If needed, keep the dressed tuna and rice separate in the fridge and eat within 24 hours; do not store at room temperature.
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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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