Raw Tuna Poke Bowl

Ingredients

Poke bowl

• 150 g sushi-grade raw tuna, diced
• 200 g cauliflower rice
• 50 g edamame beans
• 50 g cucumber, diced
• 40 g avocado, diced
• 30 g carrot, finely sliced
• 1 spring onion, sliced
• 1 tsp sesame seeds

Tuna marinade

• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• ½ tsp fresh ginger, grated
• ½ tsp lime juice
• Optional: chilli flakes or sriracha

Topping

• 1 tsp Japanese mayonnaise or light mayo
• Extra spring onion
• Sesame seeds
• Lime wedge
  

Method

1. Prepare the cauliflower rice:
   Heat a non-stick pan and cook the cauliflower rice for 3–5 minutes until just tender. Allow it to cool slightly.
2. Marinate the tuna:
   Add diced tuna to a bowl with soy sauce, sesame oil, rice vinegar, ginger and lime juice. Gently mix and leave for 5 minutes.
3. Build the bowl:
   Add the cauliflower rice as the base, then arrange the edamame, cucumber, carrot and avocado around the bowl.
4. Add the tuna:
   Place the marinated raw tuna in the centre.
5. Finish:
   Top with spring onion, sesame seeds and a small drizzle of Japanese mayo. Add chilli or sriracha if you like.