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Tuna & Salmon Poke
TLE Recipes
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.
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Prep Time
30
minutes
mins
Cook Time
20
minutes
mins
Total Time
50
minutes
mins
Course
Main Course
Cuisine
Global
Servings
10
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.
Keyword
Salmon, Tuna