Poke bowl recipe with tuna
A fresh tuna poké bowl: sushi rice seasoned with rice vinegar, cubes of raw tuna, avocado, and colorful vegetables such as yellow bell pepper, cucumber, and beetroot. Wakame salad completes the bowl. A recipe for a light lunch or dinner.
This poké bowl is perfect for a lunch or dinner with friends or family, as you can prepare everything in advance and assemble it bowl by bowl. The recipe is for fish lovers, as the tuna is added to the bowl raw.
Preparation
Cook 300 g of sushi rice according to the instructions on the package. Mix 3 tbsp of rice vinegar, 1 tbsp of sugar, and ½ tsp of salt into the rice.
Cut 400 g of raw tuna into equal cubes.
Cut 1 yellow bell pepper, ½ cucumber, 1 cooked beetroot, 2 spring onions, and 2 avocados into the desired shape.
Divide the sushi rice between 4 bowls and top with the tuna, the vegetables, and 150 g of wakame salad.
Garnish each poké bowl with Verstegen Asian Black Pepper sauce, about 1 tbsp per bowl.
Tip: pittigheid aanpassen
Begin met 1 el Verstegen Asian Black Pepper saus per bowl en voeg naar smaak meer toe. Zo bepaalt iedere eter zelf hoe pittig de poké bowl wordt.
Ingredients
- 300 g sushirijst
- 3 el rijstazijn
- 1 el suiker
- ½ tl zout
- 400 g rauwe tonijn (sashimi-kwaliteit)
- 1 gele paprika
- ½ komkommer
- 1 gekookte rode biet
- 2 lente-uitjes
- 2 avocado's
- 150 g wakame salade
- 4 el Verstegen Asian Black Pepper saus
Products used in this recipe
