Poke BOWL
SERVES 2 / PREPARATION: 10 MIN / COOKING: 5 MIN
oil, for shallow-frying
200g tuna, sliced into 2cm cubes
10g sesame seeds
50ml soy sauce
500ml (2c) cooked sushi rice
12 cucumber strips, thinly sliced (almost like ribbons)
2 sheets of nori (dried seaweed), cut into 4cm squares
2 radishes, thinly sliced
one leaf red cabbage, finely shredded
30g edamame beans
1,2ml (¼t) sesame oil
90ml ponzu sauce (Japanese citrus-based sauce)
5g chives, finely chopped
TO SERVE
pickled ginger and/or wasabi (optional)
1 Heat a little oil in a pan over medium heat. Sear the tuna in the pan – it must be cooked medium.
Remove the pan from the heat and transfer
