Wasabi Poke Bowl
Why this recipe works
- Fast assembly: Once the rice is cooked, the tuna, vegetables and dressing come together quickly with no further cooking.
- Fresh texture contrast: Soft sushi rice and tender tuna are balanced by crisp cucumber, radish and spring onion.
- Clean, savoury dressing: Rice vinegar lifts the soy and sesame oil, while wasabi adds a sharp finish without making the bowl feel heavy.
Get the most out of this recipe
Adjust the heat
- Make it milder: Start with less wasabi and whisk it fully into the dressing before tasting; its strength can vary significantly by brand.
- Increase the kick: Add more wasabi gradually to the finished dressing rather than mixing in a large amount at once.
- Keep the heat balanced: If the wasabi tastes too sharp, soften it with a little extra sesame oil or a touch more rice vinegar to round out the dressing.
Timing notes
- Cool the rice briefly: Spread the cooked sushi rice out so it cools quickly to just warm before topping; very hot rice can affect the texture and temperature of the tuna.
- Serve straight away: Dress the tuna shortly before eating so it stays fresh-tasting and does not sit too long in the soy and vinegar mixture.
- Best eaten fresh: This bowl is at its best immediately after assembly, when the fish is chilled, the vegetables are crisp and the rice is still soft.
Ingredient notes
- Use suitable tuna: Choose sashimi-grade tuna from a trusted fishmonger or supplier, and keep it chilled until just before dressing.
- Cut evenly: Slice the tuna into even bite-sized cubes so each piece coats lightly in the wasabi dressing.
- Raw fish safety: For pregnant people, young children, older adults or anyone immunocompromised, use cooked and cooled tuna instead of raw.
Common mistakes
- Dressing too early: Avoid leaving the raw tuna sitting in the dressing for long periods, as the acidity and salt can change its texture.
- Overworking the tuna: Toss the tuna gently so the cubes stay intact and lightly coated rather than mashed or overly compacted.
- Storing dressed raw tuna: If leftovers need to be stored, refrigerate promptly and eat within 24 hours; dressed raw tuna is best not kept for long.
Equipment you'll need
Ingredients
Instructions
- Cook the sushi rice according to the packet instructions. Spread it over a wide plate or tray to cool quickly to just warm.
- Slice the tuna into bite-sized cubes and keep chilled while you prep the vegetables. Thinly slice the cucumber and radishes, and finely slice the spring onion.
- Whisk the wasabi paste, soy sauce, rice vinegar and sesame oil until smooth. Add the tuna and toss gently to coat.
- Divide the rice between two bowls, then top with cucumber, radishes and the wasabi tuna. Scatter over the spring onion and serve immediately.
Recipe notes
Tips
- Start with less wasabi paste if yours is very strong, then add more to taste once the dressing is mixed.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use cooked tuna instead of raw and cool it before dressing.
Substitutions
- Replace Rice vinegar with white wine vinegar for a slightly sharper, less sweet dressing.
- Replace Sesame oil with olive oil for a lighter, less toasty finish.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If storing, refrigerate leftovers promptly and eat within 24 hours; for food safety and texture, avoid storing dressed raw tuna.
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Recipe overview
- Servings: 2 bowls
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Fish Soybeans
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