Luxe Poké Bowl with Tuna & Shrimp

Name: Luxe Poké Bowl with Tuna & Shrimp with avocado, wakame & ponzu mayo
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 150 g Sushi rice; 1 bunch Radish; 1 piece Cucumber; 1 piece Avocado; 100 g Wakame; 1 sachet(s) Sesame seeds; 1 sachet(s) Black sesame seeds; 1 sachet(s) Furikake; 25 g Ponzu; 80 g Shrimp; 90 g Corn; 2 piece Tuna steak; 3 tablespoon Sunflower oil; 350 milliliters Water; 2 tablespoon White wine vinegar; 2 teaspoon Sugar; 2 tablespoon [Plant-based] mayonnaise

with avocado, wakame & ponzu mayo

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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!

Allergens:

Gluten

•Tarwe

•Sesamzaad

•Soja

•Zwaveldioxide en sulfiet

•Schaaldieren

•Vis

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

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

Energy (kJ)4017 kJ

Calories960 kcal

Fat46.9 g

Saturated Fat6.2 g

Carbohydrate83.9 g

Sugar19.3 g

Dietary Fiber6.7 g

Protein46.7 g

Salt3.2 g

Potassium225 mg

Calcium7.5 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Pan with Lid

•Strainer

•Tall-Sided Pan

•Small Bowl

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.