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Avocado and Tuna Brown Rice Poke Bowl

Yields4 ServingsPrep Time40 minsCook Time20 minsTotal Time1 hr

Avocado and tuna brown rice poke bowl

Rice bowl
 250 g sushi grade tuna cut into 1cm cubes
 2 Shepard avocados skinned and stone removed
 2 cups brown rice
 2 tbsp toasted black sesame seeds
 ¼ red cabbage shredded
 1 cup frozen shelled edamame beans
 ½ cup pickled ginger
 ½ cup crispy shallots
 3 spring onions sliced thinly on an angle
 ¼ cup sushi rice seasoning (available in all supermarkets)
Ponzu ginger dipping sauce
 2 tbsp Japanese soy sauce
 2 tbsp Japanese mirin
 1 Lemon juiced
 1 inch ginger micro-planed and juice squeezed
 2 tsp Castor sugar
 2 tbsp light olive oil

Start by cooking to rice per the cooking instructions on the packet. Once cooked, place in a large bowl and add the sushi rice seasoning and mix through thoroughly, the rice will absorb this and cool as you mix. Add the toasted sesame seeds and mix thoroughly.


Take 4 serving bowls and divide the rice evenly in all the bowls covering evenly. Take the avocados, slice them length ways, fan them out and divide evenly placing it in the little of the rice.


Take all the other ingredients and working like a clock around the avocado dividing evenly between the bowls.


Finally mix all the dressing ingredients and taste for a balanced flavour, it should be sweet, salty sour and citrusy. Spoon over all the ingredients in the bowls evenly.


Presentation is important with this dish and when eaten it is recommended to mix all the ingredients in the bowl together.

Nutrition Facts

Servings 0