Jamie Magazine
By Myles Williamson
35 mins
Not Too Tricky
serves 4
About the recipe
This is inspired by Hawaiian poké, a dish of raw, marinated fish with seaweed, rice and coconut. This store cupboard version uses tinned tuna instead, but you still get those fresh, vibrant flavours.
Recipe From
Ingredients
¼ of a cucumber
3 tablespoons Japanese rice vinegar
5 tablespoons mirin rice wine
½ a bunch of fresh coriander
1 citrus fruit, such as lemon, grapefruit, lime
2 tablespoons tamari or dark soy sauce
1 tablespoon sesame oil
2 x 250g pack microwavable jasmine or long-grain rice
1 x 160ml tin of coconut cream
2 sheets of nori
2 x 160g tins of tuna in spring water, from sustainable sources
1 ripe avocado
2 spring onions
2 tablespoons toasted sesame seeds
Method
- Finely slice the cucumber, place in a colander over the sink and toss with a large pinch of sea salt.
- Leave for 10 minutes, then squeeze to remove the excess moisture. Mix with 2 tablespoons of the rice vinegar and 1 tablespoon of the mirin.
- Finely chop the coriander stalks, reserving the leaves. Measure 2 tablespoons of your chosen citrus fruit juice (save the rest for another day) and mix with the stalks, tamari or soy sauce, sesame oil and 2 tablespoons of mirin, then set aside.
- Cook the rice according to the packet instructions and pop in a bowl with the coconut cream and the remaining 2 tablespoons of mirin. Mix well, season and cover with tin foil to keep warm.
- Toast the nori in a dry frying pan over a medium-high heat for 1 to 2 minutes on each side until crisp. Leave to cool before cutting into small pieces with a pair of scissors.
- Drain the tuna, peel, destone and dice the avocado, and trim and finely slice the spring onions.
- Divide the warm rice between bowls, top with tuna, avocado and the pickled cucumber. Scatter with the nori, sesame seeds and spring onion, tear over the coriander leaves, then drizzle over the dressing to finish.
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