A poke bowl with the dressing doing the work. Sashimi-grade tuna cubed and folded through Japanese Peanut Rayu with tamari and sesame oil, then built over warm rice with cold cucumber, avocado and edamame in their own sections. Fifteen minutes, zero cooking, and it eats better than most things you would queue for.
15 mins. Serves 2.
Ingredients
- 400g sashimi-grade tuna, 2cm cubes
- 2 dessertspoons Plateit Japanese Peanut Rayu
- 1 tbsp tamari
- 1 tsp sesame oil
- 2 bowls steamed rice
- 1 cucumber, sliced thin
- 1 avocado
- 1 cup edamame, podded
- Sesame seeds + spring onion, to serve
Method
- Whisk 2 dessertspoons of Plateit Japanese Peanut Rayu with the tamari and sesame oil in a bowl.
- Tuna in. Fold gently until every cube is coated. Fridge 5 mins while you build.
- Bowl the rice. Cucumber, sliced avocado and edamame in their own wedges around the edge, not mixed through.
- Tuna into the centre, every drop of dressing scraped from the bowl after it.
- Sesame seeds and spring onion over. Eat immediately, preferably nowhere near a desk.
Do this: Keep the sections separate. A poke bowl is read with the eyes before the chopsticks go in, and everything stirred together is just rice salad.
Swap it: Sashimi-grade salmon or kingfish take the dressing just as well. Buy whatever looked best on the ice.
