These easy Seared Steak Poké Bowls is a great recipe to try if you love poké but you’re nervous about using raw fish at home – you can cook the steak here as much or as little as you like. They’re also great to make ahead for desk lunches.
- 1 tbsp Dark Soy Sauce
- 1/2 tbsp Japanese Rice Vinegar
- 1/2 tbsp Toasted Sesame Oil
- 1 tsp Furikake (see notes)
- 400g (14 oz) Cold Brown Rice
- 1 Ripe Avocado, cubed
- Large Handful Cherry Tomatoes, quartered
- 2 Large Spring Onions, thinly sliced
- 80g Prepared Seaweed Salad (optional)
- 2 Thick Steaks
- To make the sauce, whisk together the soy sauce, rice vinegar, sesame oil and Furikake.
- To assemble the bowls before you cook the steak, divide the rice between two bowls and arrange the cubed avocado, cherry tomatoes, spring onions and seaweed salad (if using) between them.
- Heat a non-stick frying pan until blistering hot. Cook your steaks to your liking. I like mine – and I think this recipe works best – if you just cook the outside so the steak is basically still raw in the middle, but you can cook through to medium if you wish.
- Remove the steak from the pan and trim off any fat or bone. Cube the steak and toss in the dressing. Spoon over the poké bowls and serve immediately.
You can buy Furikake from Whole Foods or on Amazon. You can find seaweed salad in Japanese delis or on supermarket sushi counters – I get mine in Waitrose.