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HELPGrilled tuna poke bowl
Fresh tuna strips served over seasoned rice with colorful toppings.
Number of servings
Preparation time
Cooking time
Ingredients
- 1.5 tbsp rice vinegar
- Pepper
- 5 g fresh ginger (1 piece, approx. 0.5 cm)
- Hot sauce
- 1 tbsp sesame oil
- 3 cl soy sauce
- 165 g tuna steak (approx. 2 pieces)
- 250 g pre-cooked sushi rice
- 1 small avocado (pitted and sliced)
- 10 g chopped red onion
- 100 g diced mango
- 60 g edamame (soya beans), shelled and cooked
- 2 tbsp chopped fresh coriander
- 0.5 tbsp black and white sesame seeds
- radish, cucumber, red cabbage or carrot slices
Instructions
- In a recipient, combine the marinade ingredients. Add the tuna steaks and mix gently. Cover and leave to marinate in the fridge for 15 minutes.
- Place the marinated tuna steaks in the appliance fitted with the plate. Start the cooking process.
- Check the cooking time and restart if necessary.
- Remove the grilled tuna steaks to a chopping board and leave to rest for 5 minutes before cutting into strips with a sharp knife.
- Divide the pre-cooked sushi rice between 6 bowls. Arrange the tuna evenly on top. Arrange the avocado, onions, mango and edamame around the tuna in each bowl.
- Sprinkle with sesame seeds, fresh coriander and vegetable strips.
- Enjoy.
This recipe can be made with
OPTIGRILL+ | 6 Automatic Programs + Manual Mode |GC715D28 + Burger press & Skewers
Special Price SAR 699.00 Regular Price SAR 999.00
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