Main CourseLunchDinner

Tuna Poke Bowl

Name: Tuna Poke Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Yield: 2 porties
Cuisine: japanese, hawaiian
Ingredients: 250 g sushi-grade tuna cut into 1-inch cubes; 2 kopje cooked sushi rice; 4 el gluten-free soy sauce; 1 el sesame oil; 1 el rice vinegar; 1 tl fresh ginger grated; 2 st green onion thinly sliced; 1 tl sesame seed toasted; 0,5 st cucumber diced; 1 st avocado diced; 0,5 kopje edamame shelled; 3 st radish thinly sliced; 1 g seaweed cut into strips (optioneel)

A fresh and vibrant Hawaiian-inspired poke bowl featuring sushi-grade tuna marinated in a savory, umami-rich sauce. Served over rice with crisp vegetables, it's a balanced and satisfying meal. This recipe is naturally gluten-free and dairy-free.

Een origineel recept van Forkin

Totale tijd: 45 min
Porties: 2
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan vis, sesam en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

poke

250 gsushi-grade tuna, cut into 1-inch cubes

base

2 kopjecooked sushi rice

dressing

4 elgluten-free soy sauce
1 elsesame oil
1 elrice vinegar
1 tlfresh ginger, grated
2 stgreen onion, thinly sliced
1 tlsesame seed, toasted

toppings

0,5 stcucumber, diced
1 stavocado, diced
0,5 kopjeedamame, shelled
3 stradish, thinly sliced

garnish

1 gseaweed, cut into strips(optioneel)

Keukengerei

mixing bowl · whisk · cutting board · knife · serving bowls

De bereidingswijze

Stap voor stap

1
Prepare the dressing by whisking together the gluten-free soy sauce, sesame oil, rice vinegar, grated fresh ginger, and half of the sliced green onion in a medium bowl.
Ongeveer 2 min
Tip van de kok: Ensure all dressing ingredients are well combined.
2
Add the cubed sushi-grade tuna to the dressing bowl and gently toss to coat evenly.
Ongeveer 1 min
Tip van de kok: Be careful not to break up the tuna cubes.
3
Cover the bowl and let the tuna marinate in the refrigerator for at least 10 minutes, or up to 30 minutes for more flavor.
Ongeveer 10 min
Tip van de kok: Do not marinate for too long, as the acid can start to 'cook' the tuna.
4
While the tuna marinates, prepare your toppings: dice the cucumber and avocado, shell the edamame, and thinly slice the radishes.
Ongeveer 7 min
Tip van de kok: Arrange toppings neatly on a cutting board for easy assembly.
5
Divide the cooked sushi rice evenly between two serving bowls.
Ongeveer 1 min
Tip van de kok: Slightly wet your hands to prevent rice from sticking.
6
Carefully spoon the marinated tuna over the rice in each bowl.
Ongeveer 1 min
Tip van de kok: Try to get some of the dressing over the rice as well.
7
Arrange the diced cucumber, avocado, shelled edamame, and sliced radish around the tuna.
Ongeveer 2 min
Tip van de kok: Create an appealing visual by arranging the colors and textures.
8
Garnish with the remaining sliced green onion, toasted sesame seeds, and optional seaweed strips.
Ongeveer 1 min
Tip van de kok: The seaweed adds a nice umami crunch.
9
Serve immediately and enjoy your fresh poke bowl.

Goed bewaren

Bewaren

Poke bowls are best enjoyed fresh; store components separately if not eating immediately.

Opwarmen

This dish is eaten cold.