Tuna poke bowl, spicy mayo, edamame, sesame, green onion
Gluten free, Salted, Vegetables and Fruits, Risotto, Pasta and Rice, Salmon and tuna
So tasty this hawaian poke bowl|
IngredientsRecipe for 12 Tapas
- Salt and pepper
- Vegetable oil
Preparation time: 30 min
Cook the edamame in a large pot of boiling salted water for 4 minutes.
Slice the tuna in 2 to 3 mm slices thick.
Cisel the ginger and the green onion.
Cook the rice in a pot with a lid for 14 minutes.
Remove from heat and leave aside for 5 minutes.
Season when still warm with sugar, salt and rice vinegar.
Mix the egg yolk with mustard and leave aside for 5 minutes.
Mix non stop with a whisk slowly adding the oil.
Add the lemon juice and the sriracha sauce and season to taste with sea salt and white ground pepper.
In the bottom of your plate, put some rice with spicy mayo, add more rice.
Add 3 slices of tuna, ginger, edamame and more spicy mayo.
Garnish with green onion, sesame seeds and fried shallots.
You can use salmon or another fish instead of tuna!
Vous pouvez aussi le présneter sous forme de plat pour 4 pers.