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Recipe | Tuna Poke Bowl




  • 2 tablespoons soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sesame seeds, plus more for garnish
  • 1/2 teaspoon red pepper flakes
  • 450 grams sushi-grade ahi tuna, cubed
  • 2-3 scallions, thinly slice
  • 1 avocado
  • Cooked pearl barley, at room temperature
  • Seaweed salad, optional
  • Pickled ginger, optional
  • Cucumber diced
  • Kewpie mayo (recommended)


  1. Whisk together the soy sauce, vinegar, sesame oil, sesame seeds and red pepper flakes in a medium mixing bowl.
  2. Add the cubed tuna and scallions, gently stir together to dress the tuna. Marinate for 5 minutes.
  3. Meanwhile, pit and cube the avocado (the chunks should be of a similar size to the tuna). Add the avocado to the mixing bowl and gently stir through to distribute the avocado.
  4. To serve, scoop barley into bowls, top with tuna poke, seaweed salad, cucumber, pickled ginger and a few squirts of kewpie mayo.