Tuna Poke Bowl
Breville Test Kitchen

Breville Test Kitchen

Tuna Poke Bowl

With the slicing, dicing and shredding taken care of, this fresh, vibrant poke bowl is a breeze. Packed with veggies, it’s got your 3-serves a day and then some.
the Paradice™ 9
the Paradice™ 9 Product Details

the Paradice™ 9

+1 more appliance


45 mins total time

30 mins active time


Serves 4-6



For the rice

  • sushi rice icon
    1½ cups (10½ oz) sushi rice
  • rice wine vinegar icon
    ⅓ cup (2¾ fl oz) rice wine vinegar
  • granulated sugar icon
    2 tbsp granulated sugar
  • kosher salt icon
    1 tsp kosher salt

For the sesame dressing

  • sesame seeds icon
    ¼ cup (1¼ oz) sesame seeds

    plus extra to serve

  • tahini paste icon
    2 tbsp tahini paste
  • rice wine vinegar icon
    1 tbsp rice wine vinegar
  • granulated sugar icon
    1 tsp granulated sugar
  • mirin icon
    2 tsp mirin
  • soy sauce icon
    2 tsp soy sauce
  • vegetable oil icon
    ¼ cup (2 fl oz) vegetable oil
  • sesame oil icon
    1 tsp sesame oil
  • water icon
    2 tbsp water

For the tuna

  • soy sauce icon
    2 tbsp soy sauce
  • mirin icon
    1 tbsp mirin
  • sake icon
    1 tbsp sake
  • finely grated ginger icon
    1 tsp finely grated ginger
  • granulated sugar icon
    1 tbsp granulated sugar
  • sesame oil icon
    1 tsp sesame oil
  • sashimi grade tuna icon
    1 lb sashimi grade tuna

    cut into ¾-inch pieces

For the salad

  • red cabbage icon
    ⅛ red cabbage

    (about 5¼ oz), cored

  • radish icon
    4 radishes


  • Persian cucumber icon
    1 Persian cucumber


  • green onion icon
    2 green onions


  • carrot icon
    1 carrot


  • avocado icon
    1 avocado

    peeled and stone removed

  • frozen shelled edamame beans icon
    5¼ oz frozen shelled edamame beans

    blanched and cooled

  • soy sauce icon
    1 tsp soy sauce
  • grated lemon zest icon
    1 tsp grated lemon zest


  • 1Cook the rice in a rice cooker according to the instructions. Meanwhile, continue to the next step.
  • 2Place the vinegar, sugar and salt in a saucepan and bring to a boil. Remove 3 tablespoons of the vinegar mixture and set aside for the cabbage.
  • 3Once the rice has cooked, spread out onto a tray. Pour over the vinegar mixture and allow to cool.
  • 4To make the sesame dressing, carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the sesame seeds and tahini paste and process. Add the vinegar, sugar, mirin and soy sauce and process. With the processor on, slowly drizzle the vegetable and sesame oil through the chute to emulsify. Add the water and process to combine. Remove and set aside.
  • 5To prepare the tuna, place the soy sauce, mirin, sake, ginger, sugar and sesame oil in a bowl and whisk to combine and dissolve the sugar. Add the tuna and toss to coat. Set aside to marinate.
  • 6Assemble the processor with the grey spindle and orange adjustable slicer set on 1 in the bowl and slice the cabbage. Transfer to a mixing bowl and pour over the reserved vinegar mixture. Set aside to pickle.
  • 7Reassemble the processor with the grey spindle and orange adjustable slicer set on 1 and slice the radishes, cucumber and green onions in batches. Remove and set aside.
  • 8Assemble the processor with the grey spindle and yellow reversible shredder, with the fine side up in the bowl and shred the carrot. Remove and set aside.
  • 9Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the avocado. Remove and set aside.
    Tip: Use the red dicing cleaner to push through any avocado caught in the dicing grid.
  • 10Place the edamame, soy sauce and lemon zest in a bowl and toss to combine.
  • 11Divide the rice between serving bowls, arrange the vegetables, tuna and edamame on top. Sprinkle with sesame seeds. Drizzle with the dressing and serve.
Main course
Dairy Free

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