Spicy Tuna Poke Bowl

Easy, fresh and delicious – perfect for these end of summer days.

When @risogallouk challenged me to use one of their amazing risotto rice products to make something other than risotto, my mind immediately went to poke!

Their 3 Grains Rustico Mix, which combines rice, spelt and barley, was the obvious choice. Like sushi rice, it’s fluffy with a firm bite, with the added bonus of being full of natural goodness.

I therefore treated it like I would sushi rice. I seasoned it with rice vinegar, salt and sugar and served it poke-style with spicy tuna, edamame, cucumber and spring onions. The beauty of poke lies in its versatility, so feel free to mix up the toppings and make it your own!

  • Prep Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Fish



For the ‘sushi’ rice:

For the spicy tuna:

  • 300 g sushi-grade tuna
  • 2 tbsps Japanese mayonnaise (Kewpie mayo)
  • 2 tbsps sriracha
  • 2 spring onions, finely sliced
  • 1 tsp toasted sesame oil
  • 1 tsp toasted sesame seeds
  • ½ tsp shichimi togarashi (Japanese seven spice blend)

To build your bowl:

  • Edamame
  • Cucumber
  • Your topping(s) of choice (e.g. avocado, mango, crispy shallots or carrots)


  1. Place the Riso Gallo 3 Grains Rustico Mix in a non-stick saucepan and cover with the water. Bring to a simmer over high heat. Cover, reduce the heat to low, and cook for 20 minutes. Remove the saucepan from the heat and leave to steam, covered, for 5 minutes. Make sure you don’t open the lid!
  2. Meanwhile, combine the rice vinegar, sugar and salt and whisk until dissolved. Add the mixture to the cooked Riso Gallo 3 Grains Rustico Mix and stir through. Fluff the grains with a fork and leave to cool.
  3. While the grains are cooling, cut the tuna into roughly 1cm-cubes. Place the remaining spicy tuna ingredients in a bowl and mix to combine. Add the tuna cubes and stir well to coat. You want every piece to be coated in the sauce.
  4. Prep your toppings. I’ve gone with edamame beans and cucumber, but you can use anything you want. Avocado, mango, crispy shallots and carrots would all work beautifully! The key is picking ingredients that will add freshness and texture. Build your bowl, serve and enjoy!

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can't wait to see what you've made!

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