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Tuna Poké Bowl with Furikake & Sweet Chili Corn

Tuna Poké Bowl with Furikake & Sweet Chili Corn

with ginger mayonnaise & crunchy vegetables
4.0(30)
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Calories
: 
655 kcal
Protein
: 
24.2g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Vis
  • Gluten
  • Tarwe
  • Sesamzaad
  • Soja
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

75 g

Sushi rice

1 can

Skipjack tuna in sunflower oil

(Contains: Vis)

1.25 teaspoon

Fresh ginger

¼ piece

Cucumber

½ bunch

Radish

½ sachet(s)

Sweet chili sauce

70 g

Corn

½ sachet(s)

Furikake

(Contains: Gluten, Tarwe, Sesamzaad, Soja)

20 g

Ketjap manis

(Contains: Soja, Gluten, Tarwe)

Not included in your delivery

175 milliliters

Water for the rice

1 tablespoon

White wine vinegar

½ teaspoon

Sugar

1 tablespoon

[Plant-based] mayonnaise

to taste

Salt and pepper

Energy (kJ)2740 kJ
Calories655 kcal
Fat21.9 g
Saturated Fat3.1 g
Carbohydrate89.1 g
Sugar23.4 g
Dietary Fiber3.9 g
Protein24.2 g
Cholesterol22.4 mg
Salt2.2 g
Potassium470.4 mg
Calcium40.9 mg
Iron2.6 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.

Cooking Steps

Boil the rice
1
  • Boil the water in a pot or saucepan (see pantry for amount).
  • Cook the rice for 12 - 15 minutes.
  • Turn off the heat, then stir in the white wine vinegar and the sugar.
  • Set aside until serving, covered.
Make the sauce
2
  • Peel the ginger and then mince it or use a microplane as preferred.
  • In a small bowl, combine the mayonnaise with the ginger, then season to taste with salt and pepper.
  • Drain the tuna.

Did you know... the fish in this recipe contains phosphorus, which supports normal energy levels in the body.

Chop the vegetables
3
  • Drain the corn and transfer to a small bowl.
  • Add the sweet chili sauce and mix well to combine.
  • Dice the cucumber and thinly slice the radishes.
Serve
4
  • Serve the rice on deep plates and arrange everything on top.
  • Drizzle with the ginger mayonnaise and some ketjap as preferred.
  • Garnish with the furikake to finish.

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