Tuna, Edamame & Cucumber Poke Bowl
Tuna, Edamame & Cucumber Poke Bowl
I 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
- 1 cup sushi rice
- 2 tablespoons rice wine vinegar
- 1 teaspoon caster sugar
- 1/4 teaspoon sea salt
- 200 g sashimi grade tuna finely diced across the grain
- 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 1/2 tablespoons light soy sauce
- 2 teaspoons dark soy sauce or kecap manis
- 2 tablespoons mirin
- 2 1/2 tablespoons sesame oil
- 2 teaspoons chilli paste or sriracha
- 1 1/2 teaspoons ginger very finely diced
Instructions
- Cook the 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 dressing: Mix all the 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 top with the tuna, 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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