Tuna, Edamame & Cucumber Poke Bowl
Tuna, Edamame & Cucumber Poke Bowl
LOVE this quick, healthy and delicious lunch or dinner.If you’re not a fan of tuna, you can use salmon, chicken or tofu and they work just as well.
Ingredients
- 200 g sashimi grade tuna finely diced across the grain
- 1 cup sushi rice
- 2 tablespoons rice wine vinegar
- 1 teaspoon caster sugar
- 1/4 teaspoon sea salt
- 1 lebanese cucumber very thinly sliced into half moons
- 1 cup edamame beans
- 4 spring onions finely sliced
- 2 tablespoons sesame seeds toasted
Dressing:
- 1.5 tablespoons soy sauce light
- 2 teaspoons dark soy sauce or kecap manis
- 2 tablespoons mirin
- 2.5 tablespoons sesame oil
- 2 teaspoons chilli paste or sriracha
- 1.5 teaspoons ginger very finely diced
Instructions
Method:
- Cook sushi rice as per packet instructions. Make sure you leave the lid off while it comes to a boil, then place the lid on and don’t stir while simmering.
- In a small bowl, mix together the rice wine vinegar, sugar and salt. Once the rice has cooked – place it in a large bowl or spread out on a lined tray. Drizzle the rice wine vinegar mix on the rice and stir through. It will absorb the liquid.
- For the main dressing: mix all ingredients together. Pour half the dressing over the diced tuna and mix well.
- To assemble the poke bowl: divide the rice into two bowls. Then add tuna to both bowls. Follow with the cucumber, edamame, spring onion and sesame seeds. Drizzle over the remaining dressing and serve.
Nutrition
Calories: 703kcalCarbohydrates: 103gProtein: 18gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 9gSodium: 1.19mgPotassium: 780mgFiber: 8gSugar: 9gVitamin A: 398IUVitamin C: 9mgCalcium: 195mgIron: 6mg
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