Tuna poke bowl
Yummy
Ingredients
Sushi Rice
- 2 cups Sushi Rice
- 2½ cups water
Sushi Rice Seasoning
- ¼ cup Rice Vinegar
- 2 tsp sugar
- ½ tsp Salt
Tuna and Marinde
- 500 g sashimi grade tuna diced to ½ cm cubes
- 3 tbsp light soy sauce
- 2 tsp dark soy sauce
- 3 tbsp toasted sesame oil
- 2 tbsp Mirin
- 2 tbsp Rice Vinegar
- 3 tsp Sriracha
- 2 tsp grated fresh ginger
Poke Bowl
- 1 carrot finely julienned
- 1 cucumber deseeded and finely diced
- 1 avocado diced
- 6 Radishes finely sliced
- 1 Mango diced
- 1 bunch spring onions sliced on the diagonal
- 1 fresh chilli deseeded and finely sliced
- 1 lime
- 1 tsp black sesame seeds
Instructions
Sushi Rice
- Place water and rice in a large saucepan over medium high heat, lid on.
- As soon as it comes to a boil, lower to a simmer for 18 – 20 minutes . DO NOT stir, DO NOT remove lid!
- Remove from stove with lid still on and leave undisturbed for 15 minutes
Sushi Rice Seasoning
- Mix Sushi Seasoning ingredients until sugar dissolves
- Spread rice out into large pan, drizzle half Seasoning all over
- Using a rice paddle OR rubber spatula, cut through the rice and gently fold the rice over to mix the Seasoning through.
- After 1 minute of mixing, drizzle remaining Seasoning then cut/fold for 1 minute. Will look wet but will absorb in next step.
- Leave rice to cool to room temp for about 20 minutes
Tuna and Marinde
- Mix up the marinade ingredients and add the tuna.
- Leave to marinade whilst you prepare the poke bowl
Poke Bowl
- Divide rice between four bowls
- Add the carrot, cucumber, avocado, radishes, mango, spring onions and chilli.
- Add the marinaded tuna, then sprinkle with the black sesame seeds and a squeeze of lime.