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Pokebowl with fresh tuna and spicy gochujang mayo

Pokebowl with fresh tuna and spicy gochujang mayo

with wakame, soybeans, corn, radish and cucumber

This recipe provides 308 grams of vegetables per portion.

Tags:

Eat Me First

Allergens:

Sesamzaad

•Gluten

•Tarwe

•Soja

•Zwaveldioxide en sulfiet

•Vis

The quantities provided above are averages only.

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

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

Risotto rice

½ sachet(s)

Black sesame seeds

(Contains: Sesamzaad)

¼ bunch

Radish

½ piece

Cucumber

½ piece

Avocado

50 g

Wakame

(Contains: Sesamzaad, Gluten, Tarwe, Soja)

50 g

Edamame

(Contains: Soja)

10 g

Ponzu

(Contains: Tarwe, Soja, Zwaveldioxide en sulfiet)

10 g

Gochujang

120 g

Diced tuna steak

(Contains: Vis)

70 g

Corn

Not included in your delivery

1 tablespoon

[Reduced salt] soy sauce

1 tablespoon

White balsamic vinegar

1 tablespoon

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3603 kJ

Calories861 kcal

Fat34.4 g

Saturated Fat4.5 g

Carbohydrate87 g

Sugar18.4 g

Dietary Fiber7.5 g

Protein45.3 g

Salt4.8 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

•Pan

•Strainer

•Small Frying Pan

Cooking Steps

1

Boil plenty of water in a pot or saucepan, and cook the rice for 12 - 15 minutes. Drain and set aside with the lid on the pan.
Transfer the tuna cubes to a bowl, add the black sesame seeds and soy sauce, and let them marinate.
Mix the mayonnaise with the gochujang in a bowl.

2

Slice the radish.
Dice the cucumber.
Drain the corn.
Half the avocado and slice into stripes.

3

Heat a drizzle of sunflower oil in a small frying pan. Sir the tuna cubes 30 seconds to 1 minute. Remove from the pan.
Stir the rice vinegar into the rice and add some salt.

4

Divide the rice over deep plates.
Place the cucumber, corn, avocado, radish, wakame, soybeans and tuna on top.
Drizzle with the ponzu and the gochujang mayo.
Add extra soy to taste.

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