Poke bowl

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Poke bowl.
Poke bowl.
Prep Time: 10min
Servings: 2
Cooking Time: 5min
  • 2 - sheets of nori (dried seaweed), cut into 4cm squares
  • 90ml - ponzu sauce (Japanese citrus-¬≠based sauce)
  • 200g - tuna, sliced into 2cm cubes
  • 30g - edamame beans
  • - pickled ginger and/or wasabi (optional)
  • 12 - cucumber strips, thinly sliced (almost like ribbons)
  • 2 - radishes, thinly sliced
  • - TO SERVE
  • 1/2ml - sesame oil
  • 10g - sesame seeds
  • 1 - leaf red cabbage, finely shredded
  • - oil, for shallow- frying
  • 50ml - soy sauce
  • 5g - chives, finely chopped
  • 500ml - cooked sushi rice

1 Heat a little oil in a pan over medium heat. Sear the tuna in the pan – it must be cooked medium.

2 Remove the pan from the heat and transfer the tuna to a bowl. Sprinkle sesame seeds over and drizzle soy sauce over.

3 Add the sushi rice to a serving bowl.

4 Use the cucumber ribbons, nori, radishes, red cabbage and edamame beans to build a rainbow (half-moon).

5 Add the tuna. Mix the sesame oil, ponzu and chives and drizzle over the poke bowl.

6 To serve Serve with pickled ginger and/or wasabi (if using).

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