An immensely simple recipe for any lunch or dinner, a good serving of tuna poke bowl can be a perfectly sweet spot for a meal for 2!
This dish is much simpler to put together than it looks. The key is in marinating the tuna chutoro, then adding in spring onions and sesame seeds. When topped with the rest of the ingredients, ending with the furikake, that’s when you know this delectable dish ready to serve. Remember only to use fresh sashimi grade tuna, and the rest will be as easy as pie. We got our fresh tuna chutoro from our official grocer Redmart.
You can find more freshly picked ingredients in the link below for easy purchasing, delivered straight to your home!
Purchase here: http://rm.sg/pokebowl
#themeatmensg #simple #delicious #redmart #pokebowl #simplerecipes #healthyrecipe #redmartfresh #fresherthanyouthink

Ingredients

Adjust Servings

US / Metric

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tuna chutoro (sashimi grade)

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tuna chutoro (sashimi grade)

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Japanese rice

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Japanese rice

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dried seaweed flakes

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dried seaweed flakes

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tbsp

furikake

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tbsp

furikake

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avocado (pit removed and cut into cubes)

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avocado (pit removed and cut into cubes)

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red cabbage (shredded)

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red cabbage (shredded)

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carrot (shredded)

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carrot (shredded)

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cucumber (sliced)

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cucumber (sliced)

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edamame

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edamame

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stalk

spring onion (chopped)

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stalk

spring onion (chopped)

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tsp

black sesame

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tsp

black sesame

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tsp

white sesame

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tsp

white sesame

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Japanese soya sauce

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Japanese soya sauce

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tsp

sesame oil

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tsp

sesame oil

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tsp

rice vinegar

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tsp

rice vinegar

Steps

1

Cook 250g Japanese rice according to packet instructions.

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2

In a large bowl, mix 70ml Japanese soya sauce, 2 tsp sesame oil and 1½ tsp rice vinegar

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3

Cut 200g tuna chutoro into bite sized pieces and add to soya sauce mixture.

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4

Add chopped spring onions, 1 tsp toasted white sesame seeds and 1 tsp toasted black sesame seeds.

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5

Mix well and let it rest at room temperature for 5 minutes.

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6

Scoop cooked rice in a bowl.Top with shredded red cabbage, shredded carrots, cucumber slices, edamame, cubed avocado, dried seaweed flakes and marinated tuna.

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