Tuna and Pineapple Poke Bowl

Name: Tuna and Pineapple Poke Bowl
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 serving(s)
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

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Preparation 40 MIN

Cooking 20 MIN

Marinating 15 MIN
Servings 4

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
Preparation

Ingredients

Rice

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

Tuna

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

Sauce

½ cup (125 ml) mayonnaise
2 tbsp (30 ml) water
2 tsp (10 ml) Sriracha

Bowl

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

Preparation

Rice

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.

Tuna

In a bowl, combine all of the ingredients and stir to coat the fish. Let marinate for 15 minutes in the refrigerator.

Sauce

In another bowl, whisk together all of the ingredients until smooth.

Bowl

Divide the rice among four bowls. Garnish with the tuna, pineapple, cabbage, cashews, cucumber, chili pepper and basil. Serve with the sauce.

Note

The rice can also be prepared in a rice cooker following the manufacturer’s instructions.

Tuna and Pineapple Poke Bowl

Ingredients

Rice

Tuna

Sauce

Bowl

Preparation

Rice

Tuna

Sauce

Bowl

Note

Healthy Pick