Tuna poke bowl

Preparation

For the dressing, heat the vinegar together with the sugar and salt, mix well and set aside.

For the rice, rinse it in water several times until the water runs clear.

Cook in a rice cooker with 1.2 times the volume of water. Or follow the rice cooker’s instructions.

If cooking in a traditional saucepan, add the rice with 1.5 times the volume of water, cover and cook for 12 minutes, then leave to stand for a further 12 minutes without lifting the lid.

Transfer the rice to a large tray, add the dressing and mix it in; the rice should not be soggy but should be well-seasoned, then leave it until it has cooled completely.

Cook the soybeans in salted water for 10–12 minutes, drain and set aside.

Spoon the rice into bowls, then arrange small piles of the various ingredients on top: the halved cherry tomatoes, the soybeans and grated carrot, the sliced cucumber, the pickled onion, the sliced avocado and the drained tuna.

Meanwhile, prepare the vinaigrette by mixing all the ingredients together and drizzle this over the poke ingredients.

Serve the poke with extra vinaigrette and sprinkle sesame seeds on top.

Tip:

This recipe works with practically any type of vegetable, whether cooked or raw; you can also vary the base to rice, quinoa or another type of cereal or grain, and the sauce or vinaigrette can also be adapted to your taste.

It’s a dish where you can have all the ingredients prepared in the fridge and assemble it just before serving.