Poke Bowl
Ingredients
The base
The protein
-
200
g
yellowfin tuna
-
1/4
cup
soy sauce
-
1
tbsp
sake
-
1
tbsp
mirin
-
1/2
tbsp
sesame seed oil
The toppings
-
4
shiso leaves
-
1/4
cup
frozen edamame, defrosted
-
1/2
avocado
-
2
radishes
-
2
baby cucumbers
-
4
tbsp
pickled ginger
-
1
tbsp
chopped scallions (green onions)
-
shredded seaweed to sprinkle
The garnish and seasonings
-
2
tbsp
Japanese mayonnaise
-
2
tsp
wasabi paste
Instructions
- Dice the tuna fillet and place it in a mixing bowl.
- Add soy sauce, sake, mirin, and sesame seed oil to the mixing bowl and mix well.
- Marinate the fish for 15 minutes.
- While the fish is marinating, defrost the edamame beans, slice the cucumbers and radishes, chop the scallions, and cut the avocado.
- Serve the sushi rice in a bowl and place a shiso leaf over the rice.
- Add 1/4 of the marinated yellowfin tuna on top of the shiso leaf.
- Top with avocado, cucumber, radish, edamame, and pickled ginger.
- Garnish with chopped scallions and shredded seaweed.
- Sprinkle sesame seeds and drizzle Japanese mayonnaise over the top.
- Add wasabi paste on the side.
Nutrition Facts (estimated)
Servings
4
Calories
547
Total fat
13g
Total carbohydrates
81g
Total protein
20g
Sodium
913mg
Cholesterol
22mg
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