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Tuna poke bowl

Ingredients (2 people)

  • 160g of rice
  • 200g of red Tuna
  • A handful of scallion and red onion
  • ¼ a teaspoon of ginger
  • 1,5 teaspoon of soy sauce
  • ½ a teaspoon of rice vinegar
  • ½ a teaspoon of sesame oil
  • 1 teaspoon of sesame seeds
  • Mango, avocado and kiwi (a quarter of each)
  • A pinch of pecan nut
  • A few radish chips
  • A pinch of nori seaweed (and green shiso, if desired)

Directions

1. Rice : Rinse the rice several times by rubbing it between hands until the water is clear then drain. Put the rice into the rice cooker, add accordingly 1,3 volume of water for 1 volume of rice. To cook rice, always use the 1:1.3 rice to water ratio, regardless of the amount of rice used. Let sit for 15 to 30 minutes then turn on the rice cooker.

2. Marinade : Cut the tuna into approximately 1cm cubes. Thinly chop the scallion and red onion. Peel and shred the ginger. Mix everything together in a bowl and set aside to marinate with soy sauce, rice vinegar, sesame oil and white sesame seeds.

3. Fruits and vegetables : Dice the avocado, kiwi and mango. Slice the radish into really thin slices and crush the nuts.

4. Arrangement : Put the cooked rice into a bowl, put tuna on top and add fruits and vegetables one by one as shown on the picture. To finish, garnish with thinly chopped nori, green shiso if desired and sesame seeds.

Tip 1 : If you do not own a rice cooker, you can follow to the direction on the article on « how to cook rice in a pan » !

Tip 2 : Create your own poke bowls with seasonal vegetables, fruits and fishes (salmon, bass, beet, carrot, red cabbage, zucchini, spinach, apple, pear, grapefruit, etc etc…)

Tip 3 : For a tastier result, add an extra ½ tablespoon of Umami ponzu to the dish. It is a gourmet’s delight !

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