Poke Bowl

45 minutes

Mittel

2 persons

You can let your creativity run wild with this Tuna Poké Bowl . As a topping you can use whatever you feel like or whatever the pantry or freezer compartment has at hand.

Ingredients

300 g sushi rice
300 ml water
4 tbsp rice vinegar
2 tablespoons sugar
½ tsp salt
80 ml soy sauce
1 small fresh garlic clove
1 thumb-thick piece of ginger
1 tuna saku block 200 g
100 g wakame seaweed salad
150 g edamame, frozen product
100 g red cabbage, alternatively pointed cabbage or white cabbage
1 small bunch of radishes
1 small ripe mango
1 avocado
1 nori sheet, cut into small strips
White & Black Sesame Seeds
1 pinch of salt

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Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Allow the saku block and the edamame (soybeans) to thaw .
Cook sushi rice according to the instructions on the packaging.
Mix the soy sauce with the finely grated garlic (grated on a fine grater) and ginger. Mix the tuna with half of the marinade and let it rest for about 30 minutes. Add the other half of the marinade to the bowl as a sauce.
Cut the cabbage into fine strips, knead with a little salt and set aside. Cut the mango into small cubes. Remove the avocado from the peel and core and cut into slices. Also cut the radishes into thin slices
Divide the still slightly warm rice into the bowls and cover all over with the toppings.
Garnish the bowl with the nori strips and sesame seeds and serve.
Don't feel like tuna? The products linked below are a great topping alternative.

If you want something a little heartier and fiery, you can mix mayonnaise with a little Sriracha sauce and drizzle over the bowl. To do this, mix 100 ml mayonnaise with 20 ml Sriracha sauce. Place in a small piping bag and spread into strips over the bowl.