How To Make: Tuna & Salmon Poke

A number of poke bars have launched within the city, including Black Roe Poke Bar & Grill, having opened in Mayfair in 2016. Backed by restaurateur Kurt Zdesar, the restaurant’s crowning glory is a poke bar at the entrance, where an expert chef serves raw fish and a number of poke dishes. These include Ahi (tuna) poke, less traditional vegetable poke and beef tataki poke, and tuna and salmon poke – with the recipe for the latter available for readers to follow and attempt to recreate at home.

Ingredients

Serves 10

• Cooked rice, 700g, (see below)
• Tuna, 350g, (1cm slices)
• Salmon, 350g, (2cm dice)
• Sea salt, 5g
• Spring onions, 120g, chopped
• Pineapple, 180g, (0.5cm dice)
• Fresh coriander, 10g, chopped
• Sesame seeds, 20g, toasted
• Blanched asparagus, 10 stalks

For the sauce (mix all together with a whisk)

• Dark soy sauce, 215ml, (Kikkoman preferably)
• Sriracha chilli sauce, 20ml
• Toasted sesame oil, 7ml
• Light fish stock, 75ml

For the rice

• Sushi rice, 650g, cooked
• Rice wine vinegar, 40ml
• Sugar, 25g
• Salt, 5g

Method

1. Gently warm together the vinegar, sugar and salt to dissolve, and add to the cooked rice.
2. Mix the salmon and tuna in separate bowls with half the sauce, salt and pineapple and marinate for 10 minutes.
3. Add the spring onion and coriander to the salmon and stir.
4. Arrange the rice on the serving bowl and top with the two fish mixes. Garnish with the sesame seeds and asparagus.
5. Black Roe Poke Bar & Grill can be found at 4 Mill Street, London, W1S 2SA.

Print

Tuna & Salmon Poke

A raw fish dish that’s hugely popular in Hawaiian cuisine, Poke (pronounced “poe-kay”) is also becoming increasingly popular in the UK, particularly in London.

Course Main Course

Cuisine Global

Keyword Salmon, Tuna

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 10

Author TLE Recipes

Ingredients

• 700 gram Cooked rice (see below)
• 350 gram Tuna (1cm slices)
• 350 gram Salmon (2cm dice)
• 5 gram Sea salt
• 120 gram Spring onions chopped
• 180 gram Pineapple (0.5cm dice)
• 10 gram Fresh coriander chopped
• 20 gram Toasted Sesame seeds
• 10 stalks Blanched asparagus

For the sauce (mix all together with a whisk)

• 215 ml Dark soy sauce (Kikkoman preferably)
• 20 ml Sriracha chilli sauce
• 7 ml Toasted sesame oil
• 75 ml Light fish stock

For the rice

• 650 Sushi rice cooked
• 40 ml Rice wine vinegar
• 25 gram Sugar
• 5 gram Salt

Instructions

• Gently warm together the vinegar, sugar and salt to dissolve, and add to the cooked rice
• Mix the salmon and tuna in separate bowls with half the sauce, salt and pineapple and marinate for 10 minutes
• Add the spring onion and coriander to the salmon and stir
• Arrange the rice on the serving bowl and top with the two fish mixes
• Garnish with the sesame seeds and asparagus.

Learn How To Make more of your favourite dishes, here!