Tuna poke bowl
FULL METHOD & RECIPE CARD AVAILABLE BELOW.
PANTRY STAPLES: White sugar
ALLERGENS: Sesame, onion, soy, wheat
1 Prepare the ingredients: Wash the vegetables. Cut the carrot and cucumber into matchstick size pieces. Thinly slice the radish and the spring onion. Peel and slice the avocado. Roughly dice the tuna
2. Make the poke sauce: Combine the soy sauce, sesame oil, two teaspoons per person of sugar and one tablespoon per person of water in a bowl. Stir well to dissolve the sugar.
3. Marinade the tuna: Combine the tuna and the poke sauce in a bowl to marinate for 5 minutes.
4. Cook the rice: Cook the rice in a rice cooker according to manufacturer instructions, or use the following method. Bring a medium saucepan of water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water. Boil for 10 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked, strain the rice through a sieve.
5. To serve: Place the rice in a bowl. Top with the cucumber, carrot, radish, avocado and spring onion. Spoon the marinated tuna in the middle. Top with the pickled ginger and sesame seeds.