Who knew bringing your favourite sushi home could be so simple? Poke bowls are nutritious and allow for a lot of personalization and creativity.Prep Time:
10 minutes Ready In:
30 minutes or less Serves:
2 cups of rice 1 can of tuna (rinsed, drained) MARINADE 1 chopped onion 1 shallot 3 tbsp soy sauce 1 tsp sriracha sauce 1 tsp sesame oil 1 tsp roasted sesame seeds 3/4 cup vinegar 1/4 cup sugar 3/4 cup water 1/2 sliced cucumber 1 sliced red onion SRIRACHA MAYO AND CILANTRO CREAM 1/4 cup mayonnaise 1 tbsp sriracha sauce 1 bunch of fresh cilantros 3/4 cup Tre Stelle® Light Cream Cheese spread 1 diced avocado 1/2 cup diced soybeans 4 sliced radishes
Boil the rice as instructed on the package. Dice the tuna. Mix the ingredients for the marinade and add the tuna to it. Pickled vegetables: Boil vinegar, sugar and water. Pour half of the hot mixture over the red onion. Allow the rest of the mixture to cool and pour it over the cucumber. Sriracha Mayonnaise and Cilantro Cream: Mix mayonnaise and sriracha sauce. Chop the coriander, save a little for serving. Mix with the cream cheese. Serving: Put the rice in 4 bowls. Add tuna in the middle of each bowl. Distribute soybeans, avocado, radishes, pickled red onion and cucumber, sriracha mayonnaise and cilantro cream around the tuna. Garnish with sesame seeds and chopped cilantro.