Description
Vibrant and refreshing tuna poke bowls made with sushi rice, fresh tuna, crisp vegetables, and creamy Japanese mayo. Light, nourishing, and ready in under 30 minutes.
Ingredients
1 cup sushi rice, cooked
1 cucumber, diced
1 carrot, peeled and shredded
1 cup cooked edamame beans
200g fresh tuna loin, diced into 1 cm cubes
5g nori seaweed sheets, sliced into strips
2 teaspoons roasted sesame dressing
2 teaspoons Japanese mayonnaise
1 teaspoon sesame seeds
1 spring onion, finely sliced
Instructions
- Cook sushi rice according to package instructions and divide between two bowls.
- Top each bowl with cucumber, shredded carrot, and cooked edamame.
- Dice tuna into 1 cm cubes and divide evenly between the bowls.
- Sprinkle with thinly sliced nori strips.
- Drizzle each bowl with roasted sesame dressing and add a dollop of Japanese mayo.
- Finish with sesame seeds and sliced spring onion. Serve immediately.
Notes
Swap tuna for salmon or cooked shrimp.
Add avocado for creaminess.
Include pickled ginger or radish for acidity.
Use spicy mayo for heat.
Add mango or pineapple for sweetness.
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 420
- Sugar: 5g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 40mg
