Tuna poke bowl

Ingredients

• 2 cups cooked sushi rice
• 1 Lebanese cucumber, finely chopped
• 2 avocados, diced
• ¼ cup edamame beans
• 2 tbsp pickled ginger, thinly sliced
• 2 spring onions, thinly sliced
• 1 (5 g) packet roasted nori seaweed snack, thickly sliced

For the tuna

• 500 g sashimi-grade tuna, cut into 1 cm cubes
• 1 tsp soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp mixed toasted sesame seeds

For the honey soy sauce

• ¼ cup soy sauce
• 2 tbsp toasted sesame oil
• 1 tsp honey

For the spicy mayonnaise 

• ¼ cup Japanese mayonnaise
• 1 tsp sriracha
• Salt

Chilled marinating time: 10 minutes

Instructions

1. Combine the ingredients for the tuna in a press seal plastic bag. Massage to coat, then refrigerate while you prepare the remaining ingredients. In a small bowl, combine the ingredients for the honey soy sauce. In a second small bowl, combine the ingredients for the spicy mayonnaise and season to taste to your liking.
2. Assemble the tuna poke bowls by layering cooked rice, marinated tuna, cucumber, avocado, edamame and pickled ginger. Drizzle with the prepared sauces and finish with a sprinkling of spring onion and roasted seaweed. Serve immediately.

Photography by Jiwon Kim.

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