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

Method

1. 1

   Cook the sushi rice according to packet instructions, then season with rice wine vinegar and allow to cool to room temperature.

2. 2

   Cook the edamame beans in boiling water for 3 minutes, then drain and set aside.

3. 3

   Dice the tuna into 2cm cubes. Toss with the sriracha, tamari, and sesame oil. Leave to marinate for 5 minutes.

4. 4

   Halve, stone, and slice the avocado. Slice the cucumber into thin half-moons.

5. 5

   Divide the seasoned rice among bowls and arrange the tuna, avocado, cucumber, and edamame on top. Sprinkle generously with sesame seeds.