During the long weeks of working from home, I stepped up to the lunch plate (so to speak). It was great to have a bit of time to prep proper lunches instead of bolting down a wrap or a croissant before heading out to yard duty. It was definitely the best part of WFH, I found! This poké bowl is something I have been wanting to make for a while, but I never knew where to find sashimi grade fish. Then one evening I was doing my usual scrolling through Instagram when Nosh Pantry fortuitously showed up in my feed. I promptly ordered myself some salmon and tuna and they showed up at my door the following evening - talk about service! If you're in the Melbourne area I highly recommend you check them out. So with the help of their delicious fresh tuna, I was able to create this lovely, bright, fresh and healthy poké bowl one sunny afternoon!
Serves 1
10 mins prep
0 mins cook
Ingredients
50g sashimi-grade tuna (try noshpantry.com)
1/2 cup cooked sushi rice (I had mine already cooked from last night - if you don't, just follow the packet instructions)
2 tbsp sushi seasoning
50g edamame beans, shelled
1/2 avocado, diced
1/2 small lebanese cucumber, diced
Nori, to serve
White and black sesame seeds, to garnish
Spring onion, to garnish
Sauce
1 tbsp soy sauce
1 tbsp apple cider vinegar
1 tsp caster sugar
1 tsp sesame oil
1 clove garlic, crushed
1cm piece ginger, grated
Method
Combine the ingredients for the sauce and mix well. Pour half the sauce into a small bowl.
Slice the tuna into 2cm cubes. Add to the bowl with the sauce and toss to coat.
Combine the sushi rice and sushi seasoning, stirring gently to coat the grains. Transfer rice to a serving bowl.
Top the rice with the tuna, edamame, avocado, cucumber and nori. Pour over the rest of the sauce. Garnish with sesame seeds and spring onion. Too easy!
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