This instagram-worthy poke bowl is not only tasty and refreshing but will give you just the right amount of energy.
Serves 4
1 hr 10 min
Ingredients
For the base:
For the fish and marinade:
For the bowl:
- 1¼ cups (240g) brown or sushi rice, cooked
- 4 tbs rice vinegar
- 2 tbs sugar
- 2 tbs soy sauce
For the fish and marinade:
- 300g fresh tuna fillet, cubed
- 2 tbs soy or teriyaki sauce
- 1 tbs roasted sesame oil
- 2 tsp chilli flakes
- 2 tsp fresh ginger, grated
- 2 tbs fresh chives, chopped, plus extra to serve
- 2 tbs black or white sesame seeds, toasted, plus extra to serve
For the bowl:
- 200g pumpkin, peeled and cut into 2cm cubes
- ½ purple cabbage, washed and shredded
- 1 tbs olive oil
- 4 radishes, sliced
- 2 cucumber, sliced
- 200g edamame beans, cooked and shelled
- 1 avocado, peeled and sliced
- 2 leaves of nori seaweed, cut into thin strips
Method
1
Preheat the oven to 200°C (180°C fanforced). Combine the cooked rice with the rice vinegar, sugar and soy sauce in a small mixing bowl. Refrigerate until ready to use.
2
Combine the tuna in a mixing bowl with the other marinade ingredients. Refrigerate until ready to use.
3
Place the pumpkin on a lined tray and roast it in the oven for 25 minutes, or until soft.
4
Place the olive oil in a large frypan over medium heat, saute the cabbage lightly until soft and slightly wilted, about 2–3 minutes.
5
Divide the cooked rice, tuna, pumpkin, cabbage, radishes, cucumber, edamame beans and avocado between two bowls. Garnish with nori, extra toasted sesame seeds and extra chopped chives.
