Tuna poke with rice crackers

Name: Tuna poke with rice crackers
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 500g sashimi-grade yellowfin tuna; 2 tbsp soy sauce; 2 tbsp mirin; 2 tbsp rice vinegar or lemon juice; 1 tbsp Sriracha sauce or chilli sambal, to taste; 1 tsp sesame oil; 1/2 tsp chilli flakes; 1 tsp sea salt; 2 spring onions, finely chopped; 1 tbsp toasted sesame seeds; Japanese rice crackers for serving

Jill Dupleix

October 14, 2014

Surfer's favourite: Poke is an easy, fun way to serve tuna, salmon or kingfish.Edwina Pickles

easyTime:< 30 minsServes:4

Poke (pronounced pok-kay) is a Japanese-influenced Hawaiian dish of raw ahi tuna, traditionally served chopped and tossed with the local limu (seaweed) and ground kukui (candlenuts). It's a fun, casual way to serve super-fresh tuna, salmon or kingfish as a first course, or with spicy fried rice as a main course. And it's easy to make.

Ingredients

500g sashimi-grade yellowfin tuna
2 tbsp soy sauce
2 tbsp mirin
2 tbsp rice vinegar or lemon juice
1 tbsp Sriracha sauce or chilli sambal, to taste
1 tsp sesame oil
1/2 tsp chilli flakes
1 tsp sea salt
2 spring onions, finely chopped
1 tbsp toasted sesame seeds
Japanese rice crackers for serving

Method

Step 1
Cut the tuna into 1 cm chunks and toss in the soy, mirin, rice vinegar, chilli sauce, sesame oil, chilli flakes and sea salt. Toss well, mixing with your hands until well coated, and refrigerate for 10 minutes.
Step 2
To serve, add the spring onions and toss lightly. Scatter with sesame seeds and serve with rice crackers, prawn crackers or lettuce leaves.