Tuna Poke Bowl Bliss

Bright, modern, enchanting and delicious! Poke bowl with tuna steak is an example of a perfectly balanced hearty dish in which all ingredients are served separately, not mixed, but combined with each other. The composition of the bowl can be changed to suit your taste.
cook time: 1h 10 min
Nora Vaughn
Tuna Poke Bowl Bliss

Nutrition Facts (per serving)

158
Calories
7g
Fat
18g
Carbs
8g
Protein

Ingredients (2 portions)

Rice:

Rice 200 g
Green cilantro 15 g

Tuna:

Olive oil 2 tbsp
Ginger 30 g
Sesame 2 tbsp
Soy sauce 50 ml
Lime juice 1 tbsp
Tuna 300 g

Salad:

Salt 0.2 g
cucumbers 1 pc
Radish 150 g
Cabbage 150 g
Sesame 1 tbsp
Apple vinegar 1 tbsp
Lime juice 1 tbsp
Avocado 1 pc

Recipe instructions

Step 1

Step 1
How to make a poke bowl? First, prepare the ingredients required from the list. Instead of rice, it is permissible to take quinoa or glass noodles (funchose). Fresh tuna can be replaced with any fresh red fish (salmon, chum salmon, trout, etc.). The main thing is that the fish is as fresh as possible, especially if you are going to make steaks rare or medium rare.

Step 2

Step 2
Grate the ginger on a fine grater and squeeze out the juice.

Step 3

Step 3
In a bowl, mix soy sauce, ginger juice and lime juice.

Step 4

Step 4
Cut the tuna into steaks about 2 cm thick. Pour the marinade over the fish and leave to marinate for 30 minutes or a little longer.

Step 5

Step 5
Then roll the fish on all sides in sesame seeds.

Step 6

Step 6
Heat vegetable oil in a frying pan over medium heat. Fry the fish for 1-2 minutes on each side until desired doneness is achieved. The longer you keep it on the fire, the more cooked the tuna will be.

Step 7

Step 7
Cut the finished fish into thin slices.

Step 8

Step 8
Now prepare the rice. Take quality rice. Preferably long grain. But if you don’t have one at hand, round-grain will do.

Step 9

Step 9
Cook the rice in boiling salted water over low heat until tender. To make the rice crumbly, the ratio of rice and water should be 1:2, that is, for 200 g of rice, 400 ml of water. Place the finished rice in a colander and allow the remaining water to drain.

Step 10

Step 10
Finely chop the cilantro. You can replace cilantro with other herbs to taste: dill, parsley, etc.

Step 11

Step 11
Add cilantro to cooled rice and stir.

Step 12

Step 12
Now prepare the vegetable part of the bowl.

Step 13

Step 13
Wash the radish and cucumber thoroughly and cut into slices.

Step 14

Step 14
Finely chop the cabbage, avoiding the dense, hard areas near the stalk. You can replace white cabbage with Chinese cabbage.

Step 15

Step 15
In a bowl, combine radishes, cucumber, cabbage, apple cider vinegar, lime juice and salt. Mix everything.

Step 16

Step 16
Cut the avocado in half and remove the pit. Peel each half and cut into slices. I cut it into semicircles — this makes the avocado look more beautiful. ! It is important to peel the avocados in this order. After all, avocado contains essential oils and after removing the peel the fruit becomes slippery. You may cut yourself when cutting it in half.

Step 17

Step 17
Place the rice in a bowl and smooth it out.

Step 18

Step 18
Place fried tuna, avocado, and vegetable salad mix on top.

Step 19

Step 19
Sprinkle the finished bowl with sesame seeds (I used a mixture of white and black sesame seeds) and serve. Bon appetit!

Additional rubrics

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