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.
Tags:
Recipe
Allergens:
Soja
•Mosterd
•Ei
•Gluten
•Tarwe
•Sesamzaad
•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 2 people
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)
Skipjack tuna in sunflower oil
(Contains: Vis)
Red onion
Carrot
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
[Plant-based] mayonnaise
Nutrition Values
Energy (kJ)2902 kJ
Calories694 kcal
Fat29.4 g
Saturated Fat3.6 g
Carbohydrate68.2 g
Sugar9 g
Dietary Fiber3.2 g
Protein37.1 g
Salt0.6 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 with Lid
•Bowl
•Tall-Sided Pan
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
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