It’s safe to say that poké bowls have proven themselves. When they first dropped onto the western wellness scene back in early 2016, we’ll be honest, we thought they might be a fad, but over a year on, they’re more popular than ever.
Sometimes it feels like a new poké bar opens up shop every week. And while they’re an easy option for an on-the-go lunch, we’d be lying if we said they were cheap. So, to save our pennies we’ve been doing DIY poké at home but it turns out, we’re not the only ones—culinary goddess, Donna Hay has been experimenting too. But in typical Donna fashion, she’s taken the standard poké bowl and given it a professional makeover. She’s spiced up the flavours and added a surprising healthy ingredient: kale.
As with all things DH, it tastes better than anything we could have dreamed of—kale included—and below, she shares the recipe. Made with tuna and edamame, it’s packed full of protein, nutrient-rich and extremely filling. It’s fresh and a little bit fiery.
spicy tuna with kale rice sushi bowl
1 cup (200g) sushi rice
1 cup (250ml) water
100g kale leaves
1 tablespoon rice wine vinegar
300g sashimi-grade tuna, chopped
1 teaspoon finely grated lemon rind
½ teaspoon shichimi togarashi+, plus extra to serve
1 teaspoon sesame oil
½ teaspoon sea salt flakes
1 cup (140g) frozen podded edamame, thawed
micro (baby) purple basil, to serve Method
Place the rice in a sieve and rinse under cold water. Place the rice and water in a medium saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 12 minutes or until tender and most of the water has been absorbed. Remove from the heat and set aside, covered, for 5 minutes.
Place the kale in a colander and pour over boiling water. Drain and set aside to cool slightly. Squeeze out any excess water and finely chop. Add the kale and vinegar to the rice and stir to combine. Set aside to cool.
Place the tuna in a medium bowl with the lemon rind, togarashi, sesame oil and salt and toss to combine.
Divide the rice between bowls and top with the tuna mixture, edamame, purple basil and extra togarashi to serve.