Yellow Fin Tuna, Edamame, Brown Rice & Avocado Poké Bowl

Ingredients

250gm Angelakis Yellow Fin Tuna

2 tbls Light Soy

1 tbls Rice Wine Vinegar

1 tsp Sesame Oil

1 tsp Ginger, finely grated

1 Clove Garlic, minced

1 tsp Toasted White Sesame Seeds

1 tsp Black Sesame Seeds

3 Cups Cooked Brown Rice

1 Cup Edamame Beans, shelled & blanched

1 Small Lebanese Cucumber, sliced

1 Avocado, sliced

8 Radishes, sliced

50gm Pickled Ginger

Coriander Leaves

½ Bunch Garlic Flowers, blanched, optional

Japanese Mayo, to serve

Method

To prepare the tuna, cut the tuna into cubes approximately one centimetre in size. In a bowl whisk together the light soy, rice wine vinegar, ginger, garlic & sesame oil. Add the tuna, sprinkle with the sesame seeds and gently stir through the marinade. Set aside for 5-10 minutes.

In serving bowls, place the cooked brown rice in the base, layer the cucumber, radish, edamame, avocado on top of the rice. Add the marinated tuna, garnish with the coriander leaves, garlic flowers and pickled ginger. Sprinkle with some extra sesame seeds and serve with Japanese mayo.

Cook’s Tip

Poké is pronounced poh-keh and is a dish that originated in Hawaii, Poké means to sliced or cut in Hawaiian.

Garlic flowers are available in Asian grocers, to prepare them blanch in boiling water for a minute or steam for a couple of minutes, refresh in cold water, they add a delicate garlic flavour to the bowl.