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Tuna Poke Bowl Recipe

This Tuna Poke Bowl Is the Next Food Trend to Hit the Healthy Eating Space

From Buddha bowls to burrito bowls to acai bowls and smoothie bowls, if it can be thrown into a bowl and eaten, we've tried it. Next on the list: poke bowls. Pronounced POH-keh, it's an Hawaiian staple and soon-to-be yours!

Our favourite poke bowl recipe this minute is this tuna poke bowl and it comes straight from the Coogee Bay Hotel's chef Andrew Prasad. Invite your friends around immeditately and show off your on-trend cooking skills with this healthy, and equally as delicious, poke bowl.

Tuna Poke Bowl

Coogee Bay Hotel

Tuna Poke Bowl Recipe

Ingredients

  1. 65 g fresh tuna ruby red fillet
  2. 25 g cucumbers sliced
  3. 5 g wasabi
  4. 5 g fish roe
  5. 40 g wakame seaweed
  6. 60 g finely shredded cabbage
  7. 35 ml sesame dressing
  8. 150 g brown rice
  9. 3 g puffed rice
  10. 20 mls ponzu sauce
  11. chilli slices
  1. Dressing:
  2. 120 ml rice wine vinegar
  3. 100 ml light soy sauce
  4. 25 ml sesame oil
  5. 250 ml grapeseed oil
  6. 2 tsp. sesame seeds, toasted
  7. 2 cloves garlic crushed
  8. 50 g ginger crushed
  9. 10 g caster sugar

Directions

  1. Place warm brown rice on a bowl.
  2. Dress the cabbage in sesame dressing and place on rice.
  3. Mix sliced cucumber, tuna, chilli, wakame seaweed, with ponzu dressing. Place on cabbage.
  4. Garnish with Tobiko, crushed wasabi peas and coriander.

Dressing:

  1. Place all ingredients into a bowl and mix well before pouring over your Poke Bowl
Image Source: Coogee Bay Hotel
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