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.

Serves 2

Ingredients:

• 200g sashimi grade tuna, finely diced across the grain

• 1 cup sushi rice

• 2 tbs rice wine vinegar

• 1 tsp caster sugar

• 1/4 tsp salt

• 1 Lebanese cucumber, very thinly sliced into half moons

• 1 cup edamame beans

• 4 spring onions, finely sliced

• 2 tbsp sesame seeds, toasted

Dressing:

• 1.5 tbsp light soy sauce

• 2 tsp dark soy (or kecap manis)

• 2 tbsp mirin

• 2.5 tbsp sesame oil

• 2 tsp chilli paste (or sriracha)

• 1.5 tsp ginger, very finely diced

Method:

1. 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.

2. 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.

3. For the main dressing: mix all ingredients together. Pour half the dressing over the diced tuna and mix well.

4. 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.