Earls’s first exploration of poke started with a Polynesian-inspired tuna poke appetizer. They kept it easy and shareable to start, serving it with crispy tortilla chips and macadamia nuts. The feedback was more than positive—people were all in on poke! So, the culinary development team went back to the cutting board to develop this uber-popular, craving-inducing Ahi Tuna Poke Bowl, and it’s been one of their top-selling dishes ever since. What exactly makes this so popular? They think it’s the perfectly balanced spicy soy-based dressing paired with the sweet notes of mango. The best part is that you can easily add some of your other favourite poke toppings.
Ahi Tuna Poke Bowl
Serves 4 – 6
Ingredients:
- 2 cups (500 mL) jasmine rice 2½ cups (600 mL) cold water
- ½ cup (125 mL) sliced green onions
- ½ cup (125 mL) crispy onions (store-bought)
- Soy ginger dressing (recipe follows)
- Togarashi mayonnaise (recipe follows)
- 1 lb (450 g) ahi tuna, cut into ½-inch (1 cm) dice
- Poke dressing (recipe follows)
- 1 diced mango
- 2 diced avocados
- 4 radishes, thinly sliced
- ½ cucumber, thinly sliced
- 4 tsp (20 mL) crushed macadamia nuts, for garnish
- 4 tbsp (60 mL) tempura crunch, for garnish
- 4 tsp (20 mL) chopped cilantro, for garnish
Directions:
1. Place the rice in a medium-sized pot. Fill halfway with cold water and swirl the rice with your hands to agitate any starch around the rice. Drain.
2. Repeat this step 2 more times.
3. Place the cold water in the pot with the rice. Place over high heat and allow to come to a rolling boil.
4. Once it has come to a rolling boil, reduce the heat to the lowest setting and cover. Allow to cook for 10 minutes.
5. After 10 minutes, remove from the heat and allow to sit for 5 minutes.
6. Transfer the rice into a mixing bowl and add the green onions, crispy onions and soy ginger dressing. Mix gently with a fork.
7. Divide the mixed rice evenly among individual bowls.
8. Drizzle the togarashi mayonnaise over the surface of the rice
9. In a mixing bowl, combine the ahi tuna and poke dressing and mix gently.
10. Arrange the tuna on top of the rice, letting it fall naturally to one side. Using the same technique, arrange the diced mango on one side of the tuna on top of the rice, followed by the avocados, radishes and cucumber. Spread the ingredients evenly, so that by the end of the cucumber placement, you will have worked your way around to the other side of the tuna.
11. Garnish with the macadamia nuts, tempura crunch and cilantro.
Soy Ginger Dressing
Ingredients:
- ¼ cup (60 mL) vegetable oil 3 tbsp (45 mL) soy sauce
- 3 tbsp (45 mL) rice vinegar
- 1 tbsp (15 mL) coarsely chopped shallot (about ½ small shallot)
- 1 tbsp (15 mL) peeled and finely chopped fresh ginger 1 tsp (5 mL) finely chopped fresh garlic cloves
Directions:
Place all the ingredients into a blender and purée. Can be stored in an airtight container in the refrigerator for up to 4 days.
Togarashi Mayonnaise
Ingredients:
- ½ tsp (2.5 mL) soy sauce
- ½ tsp (2.5 mL) mirin
- ½ cup (125 mL) mayonnaise
- 1 tbsp (15 mL) finely chopped pickled ginger
- ½ tsp (2.5 mL) togarashi spice
- ¼ tsp (1.25 mL) freshly squeezed lime juice Pinch fine salt
Directions:
Combine all the ingredients well using a whisk. Can be stored in an airtight container in the refrigerator for up to 1 week.
Poke Dressing
Ingredients:
- 2 tbsp + 2 tsp (40 mL) mirin
- 2 tbsp (30 mL) soy sauce
- 2 tbsp (30 mL) Sriracha
- 1 tbsp (15 mL) sesame oil
- ½ tsp (2.5 mL) furikake (store-bought), or finely chopped nori sheets
- ½ tsp (2.5 mL) bonito flakes (store-bought)
Directions:
Combine all the ingredients well using a whisk. Can be stored in an airtight container in the refrigerator for up to 1 week.
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