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Poke Bake

Estee
A layered sushi style dish with sushi rice, ahi poke, creamy island sauce, and toppings. Baked and delicious!
5 from 2 votes
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Servings 4 servings

Ingredients
  

  • 400 gram sashimi grade ahi tuna
  • 2-3 cups ready made sushi rice prepare rice according to package instructions
  • furikake seasoning, to serve (see post for homemade recipe)
  • ¼ cup soy sauce
  • 1 Tbsp sesame oil
  • ½ Tbsp canola oil
  • 1 tsp toasted sesame seeds
  • ¼ tsp chili oil
  • ¼ cup purple onion sliced
  • ¼ cup green onion thinly sliced

Island Sauce

  • 1/3 cup mayo
  • 1/2 TBSP mustard
  • 1/2 TBSP soy sauce
  • 1/2 tsp lemon juice

Instructions
 

  • Slice tuna into small bite-sized cubes. Try to make all the cubes the same size.
  • Add to a large bowl and pour over soy sauce, sesame oil, canola oil, toasted sesame seeds, and chili oil, if desired. Chili oil can be very spicy, but we love the extra flavor! You can substitute it with fresh chopped chilies.
  • Thinly slice the purple onion green onion and add to the bowl. Toss well. Cover and refrigerate- let the poké marinate for 15-30 minutes.

Island sauce

  • Add all ingredients to a small bowl and whisk with a fork until everything is well combined. Store in the fridge for up to 2 weeks.
  • Preheat oven to 375f/ 180c.
  • Get out a medium sized casserole dish(or another oven safe rectangle baking dish).
  • Spread out the ready made sushi rice in the bottom of the dish. Add the poké on top of the rice in an even layer, and pour over all of the island sauce, covering the entire top of the fish. Place in the oven, uncovered, for 5-7 minutes, until the top of the sauce starts to caramelize.
  • Remove from the oven, top with a sprinkle of furikake seasoning, and enjoy!