Spicy Ahi Poke Bowl with Avocado and Edamame
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Ingredients
- 500 g sushi-grade tuna steaks
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sriracha sauce
- 2 spring onions, sliced
- 150 g edamame beans (frozen)
- 1 avocado
- 300 g sushi rice
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 574 kcal
- Protein
- 40.8 g
- Carbohydrate
- 63 g
- of which sugars
- 2.1 g
- Fat
- 15.7 g
- of which saturates
- 2.5 g
- Fibre
- 7 g
- Salt
- 1.59 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack instructions, then stir through the rice vinegar and leave to cool slightly.
- 2
Cook the edamame beans in boiling water for 3-4 minutes, then drain and cool.
- 3
Dice the tuna steaks into small cubes and mix with the soy sauce, sesame oil and sriracha sauce.
- 4
Divide the rice between four bowls, top with the marinated tuna, edamame and sliced avocado.
- 5
Scatter with the spring onions and toasted sesame seeds.
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