Today we’re talking poké, people. Not only is it fun to say (FYI – it’s pronounced POH-keh), it’s delicious, healthy, and ridiculously easy to put together.
I know this is the second post I’ve put up in the past couple of weeks involving chopsticks (see sesame shrimp soba noodles) but as previously discussed, I am now completely obsessed with toasted sesame oil, and just happened to come into possession of a few sashimi grade tuna steaks last week. Also, soba noodles are Japanese in origin whereas poké is totally Hawaiian. So, variety.
- 1 sashimi-grade tuna steak, cubed
- 4 green onions or chives, sliced
- 1/4 cup macadamia nuts, finely chopped
- 1 avocado, cubed
- 1 tablespoon toasted sesame oil
- 1 tablespoon hot chili oil
- 2 tablespoons soy sauce
- 2 tablespoons black and tan sesame seeds, toasted
- 1/2 cup brown sticky rice (I used Annie Chun’s)
- 1 teaspoon red pepper flakes
- Sea salt
Directions (…could not be easier):
- Cook your sticky rice according to package directions.
- While the rice is cooking, warm a skillet over high heat and add your sesame seeds for a few minutes until they are nice and toasty.
- Combine all other ingredients except for salt and red pepper flakes, and toss.
- Serve the poké over rice, topped with sesame seeds, salt and red pepper flakes.