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Cheat’s coconut rice poké bowl
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Total Time:
35 minutes
Try this quick and tasty Hawaiian-inspired tuna poké bowl with marinated tuna, seaweed, rice, and coconut for a fresh and vibrant meal.
Ingredients:
  • ¼ of a cucumber
  • 3 tablespoons Japanese rice vinegar
  • 5 tablespoons mirin rice wine
  • ½ a bunch of fresh coriander
  • 1 citrus fruit such as, lemon, grapefruit, lime
  • 2 tablespoons tamari or dark soy sauce
  • 1 tablespoon sesame oil
  • 2 x 250 g pack of microwavable jasmine or long-grain rice
  • 1 x 160ml tin of coconut cream
  • 2 sheets of nori
  • 2 x 160 g tin of tuna in spring water from sustainable sources
  • 1 ripe avocado
  • 2 spring onions
  • 2 tablespoons toasted sesame seeds
Instructions:
  • Slice the cucumber thinly, place in a colander over the sink, and toss with a generous pinch of sea salt. Let it sit for 10 minutes, then squeeze out excess moisture. Combine with 2 tablespoons rice vinegar and 1 tablespoon mirin. Finely chop coriander stalks, saving the leaves. Mix 2 tablespoons citrus juice with the stalks, tamari or soy sauce, sesame oil, and 2 tablespoons mirin; set aside. Cook rice following package directions, then place in a bowl with coconut cream and remaining 2 tablespoons mirin. Season and cover with foil to keep warm. Toast nori in a dry pan until crispy, then cut into small pieces. Drain tuna, dice avocado, and slice spring onions. Divide warm rice among bowls, top with tuna, avocado, and pickled cucumber. Sprinkle with nori, sesame seeds, spring onions, coriander leaves, and drizzle with dressing to serve.

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