January 16, 2022

Poke Bowl with Char Siu Beef Fillet by Barry Horne

By Tom Gibson


(serves 4)


250g sushi rice

200g edamame beans

100g radish

2 x avocado

100g carrot

400g beef fillet tails

100ml rice wine vinegar

50g caster sugar

150ml char siu sauce

To Garnish:

1 sheet sliced nori (finely shredded)

toasted sesame seeds


Wash the sushi rice in cold water, do this a couple of times to remove any excess starch. Place in a medium size saucepan and add 500ml of water, bring to the boil, then reduce to a simmer. Place a lid on top and cook until all of the water has absorbed. Turn off the heat and leave the lid on to steam for 10 mins.

While it’s resting add the rice wine vinegar and sugar and a good pinch of salt to a bowl and mix until the sugar and salt have dissolved. After the rice has steamed, remove the lid and add half of the vinegar mixture and mix well, leave this to cool.

Prepare the vegetables for the poke bowl by finely shredding the carrots and adding them to the leftover vinegar mixture to make sweet pickled carrots. Finely slice the radish into small discs, blanch the edamame (if needed) and shell and slice the avocado.

to prepare the beef, get a large pan on a medium high heat, dice the beef into small cubes and season all over with plenty of salt and pepper and give it a little coating of oil. Sear the beef until it is brown all over. After approx 5 mins in the pan, add the char siu, reduce the heat and cook the beef to your liking.

To assemble the poke, add the seasoned rice to the bowl, and place all the accompaniments on top in a neat circle (sliced radish, edamame, pickled carrots, sliced avocado, char siu beef). Finish with the shredded nori and toasted sesame seeds as a garnish.