Spicy Tuna Poke-Style Rice Bowl
Ingredients
- 500 g sushi-grade tuna steaks
- 320 g sushi rice
- 2 tbsp sriracha sauce
- 2 tbsp tamari soy sauce
- 1 tbsp sesame oil
- 2 avocado
- 150 g edamame beans
- 1 cucumber
- 20 g sesame seeds
- 2 tbsp rice wine vinegar
Nutrition (per serving)
- Calories
- 700 kcal
- Protein
- 43.3 g
- Carbohydrate
- 70.9 g
- of which sugars
- 4.3 g
- Fat
- 24.4 g
- of which saturates
- 3.7 g
- Fibre
- 11.1 g
- Salt
- 1.83 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 packet instructions, then season with rice wine vinegar and allow to cool to room temperature.
- 2
Cook the edamame beans in boiling water for 3 minutes, then drain and set aside.
- 3
Dice the tuna into 2cm cubes. Toss with the sriracha, tamari, and sesame oil. Leave to marinate for 5 minutes.
- 4
Halve, stone, and slice the avocado. Slice the cucumber into thin half-moons.
- 5
Divide the seasoned rice among bowls and arrange the tuna, avocado, cucumber, and edamame on top. Sprinkle generously with sesame seeds.
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