From the Galley

Poke

Poke

Ingredients

60 ml soy sauce

2 tsp rice vinegar

2 tsp sesame oil

1 tsp freshly grated ginger

Pinch of crushed chilli flakes

2 spring onions, thinly sliced, plus more for garnish 

1 tsp toasted sesame seeds, plus more for garnish

450 g sushi-grade ahi tuna, cut into bite-size pieces

  1. In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, chilli flakes, spring onions, and sesame seeds. Add tuna and toss to coat.
  2. Refrigerate for at least 15 minutes or up to 1 hour.
  3. To serve, add rice to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with spring onions and sesame seeds before serving. Add your choice of toppings, sliced avocado, sliced cucumber, edamame, shredded carrots, sliced radish.

Share this post

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email

Keep reading

There’s plenty more to read at Ocean Sailor. Check out some more Feature articles …

Thank you!

Your Friend has been subscribed