Luxe Poké Bowl with Tuna & Shrimp
with avocado, wakame & ponzu mayo
Poké bowls hail from Hawaii, inspired by traditional poké - seasoned raw fish. Now, they’re easily customizable, featuring endless combinations of proteins, veggies, and dressings!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Sushi rice
½ bunch
Radish
½ piece
Cucumber
½ piece
Avocado
50 g
Wakame
(Contains: Gluten, Tarwe, Sesamzaad, Soja)
1 sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Noten, Pinda's)
½ sachet(s)
Black sesame seeds
(Contains: Sesamzaad)
½ sachet(s)
Furikake
(Contains: Tarwe, Sesamzaad, Soja)
10 g
Ponzu
(Contains: Tarwe, Soja, Zwaveldioxide en sulfiet)
40 g
Shrimp
(Contains: Schaaldieren)
45 g
Corn
1 piece
Tuna steak
(Contains: Vis)
Not included in your delivery
1.5 tablespoon
Sunflower oil
175 milliliters
Water
1 tablespoon
White wine vinegar
1 teaspoon
Sugar
1 tablespoon
[Plant-based] mayonnaise
Nutrition Values
Utensils
Cooking Steps
- Boil the water in a pot or saucepan (see pantry for amount).
- Add the sushi rice and reduce the heat to low. Cover with the lid and allow to cook gently for 12 - 15 minutes. Turn off the heat and allow to stand until serving, covered.
- Meanwhile, in a bowl combine the sugar with the white wine vinegar.
- Slice the cucumber into crescents, then transfer to the bowl and toss well to combine. Set aside until serving.
- Quarter the radishes.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Transfer the tuna, both kinds of sesame seeds and a quarter of the ponzu sauce to a bowl and toss well to combine.
- Heat a third of the sunflower oil in a frying pan over high heat and fry the shrimp for 1 - 2 minutes, then remove from the pan and set aside.
- Dice the tuna. Heat the rest of the sunflower oil in a frying pan over medium-high heat. Fry the tuna for 1 - 3 minutes, and season to taste with salt and pepper (see Tip). Remove from the pan and set aside.
- Meanwhile, drain the corn.
Tip: Tuna is more flavourful and tender when it's still rare. If you'd prefer it less rare, fry it for a further 1 - 2 minutes.
- In a small bowl, combine the mayonnaise with the rest of the ponzu.
- Transfer the vinegar from the cucumber to the sushi rice and mix well to combine.
- Serve the rice on deep plates and top with the cucumber, radish, wakame, avocado, corn, tuna and shrimp.
- Drizzle with the ponzu mayo and garnish with the furikake.
