From our kitchen ยท Recipe
Bigeye Tuna Poke Bowl
Sashimi-grade bigeye tuna with rice, avocado, edamame and sesame.
- Prep
- 25 mins
- Cook
- 15 mins
- Serves
- 4
Sashimi-grade bigeye tuna with rice, avocado, edamame and sesame. Balanced for a dependable home-cooked result, with clear timing and serving guidance.
Ingredients
- 400 g sashimi-grade bigeye tuna, cubed
- 400 g cooked sushi rice
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1 avocado, sliced
- 150 g shelled edamame
- 1 cucumber, sliced
- 2 nori sheets, shredded
- Sesame seeds
Method
- Cool the seasoned sushi rice to room temperature.
- Whisk soy, sesame oil and rice vinegar.
- Toss tuna gently in the dressing just before serving.
- Divide rice among bowls and arrange tuna, avocado, edamame and cucumber.
- Finish with nori and sesame seeds and serve immediately.
