Poke bowl with tuna

Ingredients

• 120 gTuna, sushi grade
• 70 gRice, dry weight
• 80 gEdamame, frozen
• 75 gAvocado (½ piece)
• 100 gCucumber
• 15 gSoy sauce (1 tbsp)
• 5 gSesame oil (1 tsp)
• Sesame seeds, spring onion

How to make it

1. Cook the rice and let it cool a little. Edamame into boiling water for three minutes, then drain.
2. Cut the tuna into even cubes, mix with the soy sauce and sesame oil and leave for ten minutes.
3. Slice the cucumber, cut the avocado into wedges.
4. Rice into the bowl, everything arranged in sections on top. Sesame and spring onion over it.

One tip

Raw fish means: bought that day, straight from the fridge, and one question at the counter about whether it can be eaten raw.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.