1-2 cups cooked brown rice, cooled
100gm MORI Bluefin Tuna Sashimi Slices
100gm edamame beans, defrosted, podded
2 x 50gm baby cucumbers, sliced lengthways
4 radishes, finely sliced and tossed in lime juice
2 spring onions
Shredded nori (to garnish)
¼ cup salt-reduced soy sauce
2 tbsp lime juice or rice wine vinegar
2 tbsp brown sugar
1 tsp sesame oil
1 tsp sesame seeds (extra to garnish)
Sashimi Tuna Poke Bowl
Mix all ingredients for the dressing together.
Divide the cooked brown rice between 2 bowls.
Arrange the edamame, avocado, cucumber, radish, spring onion on top of the rice.
Divide the tuna between the bowls and drizzle dressing evenly over each bowl.
Garnish with shredded nori and sesame seeds.