Tuna Poke Bowl

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
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Ingredients

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200g tuna chutoro (sashimi grade)
250g Japanese rice
5g dried seaweed flakes
2tbsp furikake
1avocado (pit removed and cut into cubes)
50g red cabbage (shredded)
50g carrot (shredded)
1cucumber (sliced)
100g edamame
1stalk spring onion (chopped)
½tsp black sesame
½tsp white sesame
70ml Japanese soya sauce
2tsp sesame oil
tsp rice vinegar

Directions

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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7.

Sprinkle with furikake and serve.
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