Tuna Poke Bowl
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Tuna Poke Bowl
Recipe by Michael Weldon
Ingredients
500g Coles yellowfin tuna, large dice
1 small red onion, thinly sliced
2 spring onions, thinly sliced
2 tbs tamari
1tbs sesame oil
1tbs togarashi (see our recipe here)
1tsp caster sugar
1 avocado, diced
½ bunch coriander, chopped roughly
toasted sesame Seeds
fried shallots
2 cups brown rice, cooked
2tbs mirin
2tbs rice wine vinegar
1tsp sugar
1tbs salt
Raco pot
Method
In a small pot warm the mirin, rice wine vinegar, sugar and salt until the sugar melts. In a large bowl add the cooked brown rice and dress in the mirin mixture. Allow to cool to room temp.
In a large mixing bowl combine the onion, spring onion, tamari, sesame oil, togarashi and sugar and mix together. Leave for 5-10 minutes for the flavours to come together. The onion should soften. Add in the tuna and mix through making sure to coat all the tuna in the sauce. Add the avocado and coriander, gently mix together.
Serve the Poke over the brown rice. Top with extra togarashi, sesame seeds and fried shallots.
