Tuna poke bowl with sweet soy
A vibrant poke bowl with sweet soy-marinated tuna, crisp veg and rice—topped with seaweed and chilli for extra bite. Hawaiian-style, easy to prep, and big on flavour.
Preparation
Step 1
75 ml Kikkoman Sauce for Rice - sweet – 1 tbsp rice vinegar – ½ tbsp Kikkoman Toasted Sesame Oil – ½ tbsp sesame seeds
In a small bowl, mix the Kikkoman Sauce for Rice, rice vinegar, Kikkoman Sesame Oil, and sesame seeds until well combined. Set aside.
Step 2
250 g fresh tuna, diced
Place the diced tuna in a large bowl and pour the marinade over it. Mix gently, cover, and refrigerate for at least 15 minutes.
Step 3
100 g sushi rice
Rinse the sushi rice in cold water, stirring gently and draining several times until the water runs almost clear. Add water (check the ratio on the rice packet) and bring to a boil over medium heat. Reduce the heat, cover, and cook over low heat for 15-20 minutes until tender.
Step 4
½ fresh avocado, diced – ½ small cucumber, thinly sliced – ½ carrot, julienned – ½ small red pepper, thinly sliced – 1 sheet of nori, chopped – Chilli flakes, to taste
Place a portion of the rice in the bottom of a bowl. Arrange the marinated tuna and vegetables on top. Sprinkle with the chopped nori and chilli flakes. Serve immediately.
Tip:
You can adjust the amount of chilli to suit your heat preference. Leaving the tuna to marinate for longer in the fridge will intensify the flavour.
Recipe-ID: 1518
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![[Translate to Englisch (EU):]](https://www.kikkoman.eu/fileadmin/_processed_/5/8/csm_Kikkoman_Sauce_for_Rice_sweet_150ml_Dispenser_NL_vegan_262deecd3f.webp "[Translate to Englisch (EU):]")
75 ml Kikkoman Sauce for Rice - sweet – 1 tbsp rice vinegar – ½ tbsp Kikkoman Toasted Sesame Oil – ½ tbsp sesame seeds
In a small bowl, mix the Kikkoman Sauce for Rice, rice vinegar, Kikkoman Sesame Oil, and sesame seeds until well combined. Set aside.
250 g fresh tuna, diced
Place the diced tuna in a large bowl and pour the marinade over it. Mix gently, cover, and refrigerate for at least 15 minutes.
100 g sushi rice
Rinse the sushi rice in cold water, stirring gently and draining several times until the water runs almost clear. Add water (check the ratio on the rice packet) and bring to a boil over medium heat. Reduce the heat, cover, and cook over low heat for 15-20 minutes until tender.
½ fresh avocado, diced – ½ small cucumber, thinly sliced – ½ carrot, julienned – ½ small red pepper, thinly sliced – 1 sheet of nori, chopped – Chilli flakes, to taste
Place a portion of the rice in the bottom of a bowl. Arrange the marinated tuna and vegetables on top. Sprinkle with the chopped nori and chilli flakes. Serve immediately.
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