Seafood Recipes

Sesame Tuna Poke Bowl with Edamame &Cucumber

Tuna poke cubes dressed in soy, sesame oil, rice vinegar and honey over sushi rice with avocado, cucumber, edamame and nori.

Sesame Tuna Poke Bowl with Edamame & Cucumber
2 People
Serves
15 Mins
Prep Time
15 Mins
Cook Time
Easy
Difficulty
Hawaiian
Cuisine
The Recipe

About This SeafoodDish

Create a fresh Sesame Tuna Poke Bowl with Edamame & Cucumber using premium tuna poke from Pearl Seafoods, delivered across Sydney. Tender cubes of tuna are lightly dressed with soy, sesame oil and rice vinegar, then served over seasoned sushi rice with crisp cucumber, edamame and creamy avocado. Finished with spring onion, toasted sesame seeds and nori, this colourful poke bowl combines clean, savoury flavours with plenty of fresh texture. Quick and easy to prepare, it is perfect for lunch or a light dinner at home. Order tuna poke online from Pearl Seafoods and enjoy premium seafood delivered straight to your door.

Ingredients

  1. 300g fresh tuna poke cubes
  2. 2 cups cooked and cooled sushi rice
  3. 1 avocado, sliced
  4. 1 Lebanese cucumber, thinly sliced
  5. 1 cup shelled edamame, cooked and cooled
  6. 2 spring onions, thinly sliced
  7. 2 tablespoons soy sauce
  8. 1 tablespoon sesame oil
  9. 1 tablespoon rice vinegar
  10. 1 teaspoon honey
  11. 1 teaspoon toasted sesame seeds
  12. 1 teaspoon black sesame seeds
  13. 1 sheet nori, finely shredded

Method

  1. Cook the sushi rice according to packet instructions, then allow it to cool completely before assembling the poke bowls.
  2. In a small bowl, combine the soy sauce, sesame oil, rice vinegar and honey, stirring until well combined.
  3. Place the tuna poke cubes in a bowl and gently toss with the soy and sesame dressing until lightly coated.
  4. Divide the cooled sushi rice between two serving bowls.
  5. Arrange the dressed tuna, avocado, cucumber and edamame over the rice.
  6. Scatter with sliced spring onion, toasted sesame seeds, black sesame seeds and shredded nori.
  7. Serve immediately while the tuna and toppings are fresh and chilled.
From Our Kitchen

Chef's Tip

For the best tuna poke, keep the tuna well chilled and dress it just before serving. Toss the cubes gently with the soy, sesame oil and rice vinegar so they are lightly coated without overpowering the tuna. Use completely cooled sushi rice rather than hot rice to help preserve the texture of the raw tuna. Add the cucumber, edamame and avocado just before assembling, then finish with spring onion, toasted sesame seeds and nori for extra flavour and texture.

NUTRITION

NutritionPerServing

  • Calories 690 kcal
  • Total Fat 25.0 g
  • Total Carbohydrate 65.0 g
  • Protein 53.0 g
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