Tuna, Edamame & Cucumber Poke Bowl
Servings 2
Calories 703
Ingredients
- 1 cup sushi rice
- 2 tbsp rice wine vinegar
- 1 tsp caster sugar
- 0.25 tsp 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 tbsp sesame seeds toasted
- 1.5 tbsp light soy sauce
- 2 tsp dark soy sauce or kecap manis
- 2 tbsp mirin
- 2.5 tbsp sesame oil
- 2 tsp chilli paste or sriracha
- 1.5 tsp 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 tbsp rice wine vinegar, 1 tsp caster sugar, 0.25 tsp sea salt
- For the dressing: Mix all the ingredients together. Pour half the dressing over the diced tuna and mix well.1.5 tbsp light soy sauce, 2 tsp dark soy sauce, 2 tbsp mirin, 2.5 tbsp sesame oil, 2 tsp chilli paste, 1.5 tsp 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 tbsp sesame seeds