Tuna Poke Rice Bowl
“Tuna poke is a dish from Hawaii and has now become a really fashionable item. I love the seaweed, fresh fish chilli flavours and it just jumps out with its vibrancy.”
By Sophie Michell.
- 1 x 250g pouch of Merchant Gourmet Simpy Cooked Wholegrain Rice and Seaweed
- 2 SUPER fresh tuna steaks
- 1 avocado
- 4 spring onions
- 2 sheets of nori seaweed, finely sliced into short thin strips
- 1 tsp sesame seeds
- 1 tsp of wasabi tobiko (optional)
- edible flowers
For the Dressing
- ½ tbsp sesame oil
- 50ml soy sauce
- ½ tsp fresh ginger, grated
- pinch of chilli pepper
- ½ tsp of lime zest
- squeeze of lime juice
1.Dice the tuna into perfect cubes about 1 cm by 1cm and place into a bowl.
2.Mix all the dressing ingredients together in a separate bowl.
3.Dice the avocado and slice the spring onion and add to the tuna along with the sesame seeds and chopped nori.
4.Add the dressing to taste and stir well.
5.Divide the wholegrain rice and seaweed mix between 2 bowls and top with the tuna mix.
6.Lastly, decorate with the tobiko, edible flowers and a final sprinkling of sesame seeds.
How'd you get on?
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