Pokebowl with Tuna and Avocado
with sriracha mayo dressing and furikake | 2 servings
Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.
This week, opt for a quick and easy poké bowl with tuna, avocado, edamame and cucumber! You'll season the whole thing with furikake and a sriracha-mayo dressing.
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
240 g
Diced tuna steak
(Contains: Vis)
150 g
Sushi rice
1 piece
Persian cucumber
1 piece
Avocado
50 g
Edamame
(Contains: Soja)
50 g
Sriracha mayo
(Contains: Soja, Mosterd, Ei)
1 sachet(s)
Furikake
(Contains: Soja, Gluten, Tarwe, Sesamzaad)
Not included in your delivery
350 milliliters
Water
2 tablespoon
White wine vinegar
2 teaspoon
Sugar
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil the water (see pantry for amount) with a pinch of salt in a lidded pot or saucepan, then cook the sushi rice, covered, for 12 – 15 minutes over low heat.
- Turn the heat off when finished and leave the rice in the pan with the lid on until serving.
- Slice the cucumber.
- In a bowl, combine half each of the white wine vinegar and the sugar.
- Transfer the cucumber to the bowl and season to taste with salt and pepper, then toss well to combine. Set aside until serving, stirring occasionally.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Heat the olive oil in a frying pan over medium-high heat. Fry the tuna steak cubes for 1 - 3 minutes until evenly browned and season to taste with salt and pepper.
- Fluff up the rice with a fork and stir through the rest of the white wine vinegar and sugar.
- Serve the rice in bowls with the tuna, cucumber, avocado and edamame as toppings.
- Drizzle the sriracha mayo on top and garnish with the furikake.
