Tuna and Avocado Poke-Style Rice Bowl
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Ingredients
- 400 g sushi-grade tuna steaks
- 2 avocado
- 1 cucumber, julienned
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 spring onions, sliced
- 1 tbsp toasted sesame seeds
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 591 kcal
- Protein
- 32.3 g
- Carbohydrate
- 63.7 g
- of which sugars
- 2.3 g
- Fat
- 20.9 g
- of which saturates
- 3.2 g
- Fibre
- 8.8 g
- Salt
- 1.98 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, then spread on a tray to cool to room temperature.
- 2
Cut the tuna into small cubes and toss with the soy sauce and sesame oil, then leave to marinate in the fridge for 10 minutes.
- 3
Peel, stone and slice the avocado.
- 4
Divide the cooled rice between four bowls and arrange the marinated tuna, avocado and cucumber on top.
- 5
Scatter with the spring onions and toasted sesame seeds to serve.
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