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Tuna, Edamame & Cucumber Poke Bowl

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Servings 2

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 thawed
  • 4 spring onions finely sliced
  • 2 tablespoons sesame seeds toasted
  • 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.
    2 tablespoons rice wine vinegar, 1 teaspoon caster sugar, 1/4 teaspoon sea salt
  • For the dressing: Mix all the ingredients together. Pour half the dressing over the diced tuna and mix well.
    1 1/2 tablespoons light soy sauce, 2 teaspoons dark soy sauce, 2 tablespoons mirin, 2 1/2 tablespoons sesame oil, 2 teaspoons chilli paste, 1 1/2 teaspoons ginger
  • 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.
    200 g sashimi grade tuna, 1 lebanese cucumber, 1 cup edamame beans, 4 spring onions, 2 tablespoons sesame seeds

Keywords

Dinner, Lunch
Dairy Free, Egg Free, Fish, Nut Free, Pescetarian
Dietary Pescatarian
Allergen Dairy-free, Egg-free, Nut-free
Protein Fish
Category Featured
Member Free