serves
4
prep
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
difficulty
Easy
level
Stream free On Demand
Spring Break
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 cups cooked sushi rice
- 1 Lebanese cucumber, finely chopped
- 2 avocados, diced
- ¼ cup edamame beans
- 2 tbsp pickled ginger, thinly sliced
- 2 spring onions, thinly sliced
- 1 (5 g) packet roasted nori seaweed snack, thickly sliced
For the tuna
- 500 g sashimi-grade tuna, cut into 1 cm cubes
- 1 tsp soy sauce
- 1 tsp toasted sesame oil
- 1 tbsp mixed toasted sesame seeds
For the honey soy sauce
- ¼ cup soy sauce
- 2 tbsp toasted sesame oil
- 1 tsp honey
For the spicy mayonnaise
- ¼ cup Japanese mayonnaise
- 1 tsp sriracha
- Salt
Chilled marinating time: 10 minutes
Instructions
- Combine the ingredients for the tuna in a press seal plastic bag. Massage to coat, then refrigerate while you prepare the remaining ingredients. In a small bowl, combine the ingredients for the honey soy sauce. In a second small bowl, combine the ingredients for the spicy mayonnaise and season to taste to your liking.
- Assemble the tuna poke bowls by layering cooked rice, marinated tuna, cucumber, avocado, edamame and pickled ginger. Drizzle with the prepared sauces and finish with a sprinkling of spring onion and roasted seaweed. Serve immediately.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Spring Break
