You will love this tuna poke bowl recipe, as it is very fresh, ideal for the whole family, and can be enjoyed any day of the week, since it is healthy and full of flavor. Moreover, the best part is that the tuna is marinated with Inés® Peanut Oil.
2 teaspoons Inés® toasted sesame oil, to marinate the tuna
1/4 cups green onion, only the green part, cut diagonally, to marinate the tuna
1/4 cups soy sauce, to marinate the tuna
1/2 tablespoons Sriracha sauce, to marinate the tuna
2 teaspoons lime juice, to marinate the tuna
1/4 cups mayonnaise
1/4 cups Sriracha sauce
1 teaspoon Peanut oil Inés®
1 cup sushi rice, rinsed in cold water
2 cups water, to cook the rice
salt
1/2 teaspoons rice vinegar
1/2 teaspoons sugar
1 cup cucumber, in thin slices
1 cup avocado, in slices
1/4 cups green onion, in rounds, including the green part
1/2 cups edamame, cooked, only the peas
1 cup carrot, in thin strips
black sesame seeds, for decoration
Preparation
1h 20 mins
15 mins
Low
Mix Inés® Peanut Oil with green onion, soy sauce, Sriracha, and lime juice in a bowl using a wooden spoon or a whisk. Then, add the cubed tuna and mix gently using the wooden spoon. Cover the tuna with plastic wrap and let it marinate in the refrigerator for 1 hour.
Cook the previously rinsed rice in a pot with water, salt, rice vinegar, and sugar, then mix gently with a spoon and cover. Cook on very low heat for 15 to 20 minutes or until the rice is well cooked. Remove from heat and let cool for 20 minutes.
Mix mayonnaise with Sriracha and Inés® Peanut Oil in a bowl and using a whisk, place it in a squeeze bottle and refrigerate.
To assemble the poke bowl: place a layer of rice, put the tuna in one corner of the plate and the cucumber, avocado, and green onion on the side. Arrange the edamame and carrot covering the bowl, but leaving a little rice exposed.
Decorate the tuna poke bowl with black sesame seeds and serve with spicy mayonnaise.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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