Lunch · Easy
Tuna Poke-Style Rice Bowl
Tuna Poke-Style Rice Bowl is a practical, fitness-friendly adaptation of a widely recognised dish, built around Tuna in water, drained, White Rice, cooked, Edamame, cooked, Cucumber. The recipe uses cold preparation and precise bowl assembly rather than a generic cooking template, with measured ingredients and portions designed to keep the result reproducible.
- Protein
- 37g
- Energy
- 481 kcal
- Carbs
- 52g
- Fat
- 14g
- Time
- 15 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 500 gTuna in water, drained
- 560 gWhite Rice, cooked
- 240 gEdamame, cooked
- 220 gCucumber
- 160 gAvocado
- 45 gSoy sauce
- 8 gsesame oil
- 10 gNori
- 40 gPickled Ginger
Make it
Method
Weigh and prepare all ingredients for Tuna Poke-Style Rice Bowl: 500 g Tuna in water, drained, 560 g White Rice, cooked, 240 g Edamame, cooked, 220 g Cucumber, 160 g Avocado, 45 g Soy Sauce, 8 g Sesame Oil, 10 g Nori, 40 g Pickled Ginger. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water.
Heat a wide pan over medium-high heat. Add the listed oil if included and cook Tuna in water, drained in a single layer until it takes on colour.
Add the remaining ingredients in their appropriate cooking order and toss for about 15 minutes. The ingredients should be tender but not falling apart.
Cook fish or prawns until opaque; aim for 63°C at the thickest point.
Divide Tuna Poke-Style Rice Bowl into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.
Per serving
Nutrition snapshot
- Protein
- 37g
- Carbs
- 52g
- Fat
- 14g
- Energy
- 481 kcal
