top of page


A traditional Hawaiian classic - Ahi Poke. Whats not to love about it? The combination of this cold umami packed tuna over a warm bed of seasoned rice is a winner. Full recipe below...


Serves 2


180g fresh tuna (cut into 2cm cubes)

20g of onions (or 1/4 of an onion) (thinly sliced)

1 inch knob of ginger (peeled and grated)

1 tbsp soy sauce

1 tsp sesame oil

1 heaped tsp sesame seeds (toasted)

2 tbsp macadamia nuts (crushed)


2 cups sushi rice

2 cups water

2 squares of kombu (4x4 inch)

Rice seasoning:

3 tbsp rice wine vinegar

1 tsp sugar

Pinch of salt


1 carrot (julienned)

1 avocado (cut into thin fans)

Nori (cut into thin whisky strips)

Sprinkle of shichimi togarashi



1. Mix all of the tuna ingredients together in a bowl, cover and leave to marinate for at least 2 hours in the fridge. Simple!


1. Rinse two cups until the water runs clear. Strain the rinsed rice and then add in two cups of fresh water. Add in the Kombu squares, cover and leave to soak for 20-30 minutes.

2. Once soaked, place into a rice cooker and cook until done (roughly 10-12 minutes). Alternatively, to cook in a pan simply add your rice, water and kombu to a pan, and soak as usual. Once it has soaked, keep covered and bring to a boil, then reduce the heat to low and cook for roughly 10-12 minutes, until all of the water has absorbed. Remove from the heat and leave with the lid on for 5 minutes.

3. Once the rice has cooked, scoop it out onto a tray (if you have a wooden bowl, hangiri, this is best). Using a paddle, spread the seasoning over the rice evenly. Gently fold the rice over to incorporate.

To Serve:

Place a generous heap of the warm seasoned rice into a bowl. Add some of the cold marinated tuna onto of the rice. Add your carrot and avocado to the side. Top with the thin nori strips and shichimi togarashi. Enjoy!


bottom of page