Poke (rhymes with okay) is a popular dish in Hawaii that consists of super fresh raw fish tossed with sushi rice, and whatever extras you’d like. It comes together in a snap if you have chilled rice in your fridge. (You can use room temperature rice, but I prefer cold.)
I served ahi tuna poke at Disney Dinners: Moana and was so pleased by my guests’s reaction. This is a perfect dish to serve in the summertime too – you don’t have to cook anything but the rice! I’m terrible at cooking rice so I used Minute Rice and it turned out beautiful and fluffy.
I made the rice in the morning and had all of my ingredients chopped and ready to go for easy prep. You could even set everything out and let your guests build their own bowl!
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The marinade comes together in a flash. Don’t marinate the fish too long – I usually toss it right before I assemble the bowls to give it five minutes before serving.
Note: I tripled this for Moana but decided to write it up for two. Aloha!
Ahi Tuna Poke Serves 2
12 oz sushi grade ahi tuna 1 cup Jasmine sushi rice, cooked and cooled* 1 avocado, peeled and cut into small chunks 1/2 English cucumber, cut into small chunks 1 green onion Black sesame seeds, pickled ginger for garnish
Cook jasmine rice. Cool in the fridge until ready to make poke.
Whisk together sauce ingredients. Cut tuna into chunks and toss with sauce.
To assemble poke bowl: scoop 1/2 cup of rice into bottom of a deep bowl. Top with avocado chunks, cucumber slices, and tuna. Sprinkle green onions, black sesame seeds, and pickled ginger on top.
*For sushi rice: Cook 2 cups of rice. Cool for ten minutes. Whisk together 2 Tbsp rice wine vinegar, 2 Tbsp simple syrup, and 1 Tbsp salt until salt is dissolved. Stir with rice. Cool and refrigerate until ready to use.
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