50min 4 ppl
Poke Bowl
46 minutes
4 people
Medium31–60 min or 7–12 steps
46 min · 7 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 32g
Carbs 52g
Fats 16g
About this dish
Cubes of sushi-grade ahi tuna are marinated in soy sauce and sesame oil, then piled over steamed rice with avocado, cucumber and edamame for a fresh Hawaiian bowl.
Allergy Info
Gluten, Soya, Sesame, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Spring onionssliced3
- Avocadosliced1
- Cucumberdiced0.5
- frozen edamameshelled150 g
Fish & Seafood
- sushi-grade ahi tuna, center-cut loinpreviously frozen, kept cold, cubed500 g
Dried Goods
- Short-grain rice250 g
Spices & Seasonings
- Sesame seeds1 tbsp
Oils & Condiments
- Light soy sauce60 ml
- Sesame Oil15 ml
- Rice vinegar15 ml
Utensils
- Saucepan
- Mixing bowl
- Whisk
- Chopping board
- Sharp knife
Method
1
Cook the rice in a saucepan of water according to the packet instructions, then drain and cool slightly.
Approx. 20 minutes
2
Cube the tuna into 2cm pieces using a sharp knife on a clean chopping board.
Approx. 6 minutes
3
Whisk together the soy sauce, sesame oil and rice vinegar in a mixing bowl.
Approx. 3 minutes
4
Add the cubed tuna to the bowl and toss gently to coat, then chill in the refrigerator for 10 minutes while you prepare the toppings.
Approx. 4 minutes
5
Cook the edamame in boiling water for 3 minutes, then drain and cool under cold water.
Approx. 4 minutes
6
Divide the rice between bowls and top with the marinated tuna, avocado, cucumber and edamame.
Approx. 6 minutes
7
Scatter with sliced spring onions and sesame seeds before serving.
Approx. 3 minutes
