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Tuna Poke Bowl with Avocado, Carrots and Beets

tuna poke bowl with avocado, carrots and beets Entree
Tuna Poke Bowl with Avocado, Carrots and Beets
  • Prep 20 min
  • Total 40 min
  • Ingredients 13
  • Servings 4

This is a traditional Hawaiian dish. I describe it as sushi made in a container, so it basically consists of a layer of warm rice covered in a layer of tuna seasoned with shoyu (Japanese soy sauce), sesame seed, and a few veggies. It couldn’t be easier. It’s important to keep in mind the different temperatures: hot for the rice and cold for the fish and veggies. Since it calls for raw tuna, you should buy the highest quality possible, as if you were using it for sushi. Make sure to cook the rice thoroughly and season it well with rice vinegar. The idea is to enjoy a light meal with few ingredients but full of surprises. MORE + LESS -

Ingredients

1 1/2
cups rice for sushi
1/3
cup seasoned rice vinegar
1 1/2
lb fresh tuna fillets
4
tablespoons soy sauce
2
tablespoons sesame oil
1/2
teaspoon crushed garlic
1
teaspoon grated ginger
1
carrot, cut into thin strips
1
beet, cut into strips
2
radishes, thinly sliced
2
avocados, peeled
3
tablespoons green onions, chopped
2
tablespoons sesame seeds

Directions

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  • 1
    Cook the rice in a pot according to the instructions. Once cooked, add seasoned rice vinegar and set aside.
  • 2
    Dice the tuna into 1 inch pieces.
  • 3
    In a small bowl, combine soy sauce, sesame oil, garlic and ginger. Pour over tuna and marinate for a few minutes. You can marinate it for up to 1 hour and keep it in the refrigerator.
  • 4
    Add a portion of warm rice to each serving bowl. Add tuna over it, followed by carrot strips, beets and sliced radishes. Add a few slices of avocado on the side. Sprinkle everything with green onions and sesame. Serve immediately.

Expert Tips

  • For a different flavor, add fresh nori.
  • You can use salmon or white fish instead of tuna.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • This is a traditional Hawaiian dish. I describe it as sushi made in a container, so it basically consists of a layer of warm rice covered in a layer of tuna seasoned with shoyu (Japanese soy sauce), sesame seed, and a few veggies. It couldn’t be easier. It’s important to keep in mind the different temperatures: hot for the rice and cold for the fish and veggies. Since it calls for raw tuna, you should buy the highest quality possible, as if you were using it for sushi. Make sure to cook the rice thoroughly and season it well with rice vinegar. The idea is to enjoy a light meal with few ingredients but full of surprises.

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