Our slightly more sophisticated take on a classic tuna and sweetcorn combination. The smoky mayo is really addictive, so be careful. Liquid smoke is a cheat, but you will add it to everything once you have it in the cupboard.

Serves: 4

What You’ll Need:

Base

• 240 g (8½ oz/1¼ cups) white sushi rice
• 100 g (3½ oz/½ cup) tinned black beans (drained weight), rinsed
• ½ bunch coriander (cilantro), roughly chopped

Garnish

• 2 sweetcorn cobs, husks removed
• 2 tsp groundnut oil (or other light flavourless oil)
• 1 red onion, thinly sliced
• pinch of salt
• squeeze of lemon
• 1 lime, cut into quarters

Poke

• 400 g (14 oz) fresh yellowfin tuna, cut into 1.5 cm (½ inch) cubes

Marinade

• 3 tbsp mayonnaise
• 1 tsp liquid smoke
• ½ lemon, freshly squeezed

Pimp it!

• green chilli,
• sliced in rounds

What To Do:

• Preheat the oven to 200°C (400°F/Gas 6).
• Cook the sushi rice as per the cooking instructions (page 25) and leave to cool. Once cool, Add the black beans and coriander, mix and set aside.
• For the garnish, coat the corn in a little oil and then cook in the oven for 20 minutes. Once the corn is cool enough, char it on the flame of the hob. Once blackened, hold the corn cobs vertically on a chopping board and carefully remove the kernels using a sharp knife.
• Soak the red onion in water with a squeeze of lemon and a pinch of salt for 15 minutes.
• Combine the tuna with the marinade ingredients.
• Assemble the dish, starting with the rice and bean mix, then the marinated tuna and the corn. Drain and dry the red onion and place on top. Serve each bowl with a wedge of lime and green chilli.

Pokē: Hawaiian-Inspired Sushi Bowls by Celia Farrar and Guy Jackson (Hardie Grant, £12.99) Photography ©Matt Russell