Ingredients
- Yellowfin tuna 450g
- Spring onion 1
- Macadamia nuts 20g
- Soya sauce 3 tbsp
- Sesame oil 1 tbsp
- SpinneysFOOD Fine Sea Salt 1 tsp
- Toasted sesame seeds 1 tsp
- SpinneysFOOD Crushed Chilli Flakes ½ tsp
- Sushi rice 170g
- SpinneysFOOD Organic Cucumbers 2, small
- Radishes 2, small
- Mayonnaise 80ml
- Wasabi paste 2 tsp
- Furikake 30g
Nutrition (Per serving)
- Calories 579
- Fat 26.7g
- Saturates 4.1g
- Protein 32.3g
- Carbs 50.3g
- Sugars 3.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Ahi tuna poke bowl
Other 15 Mins Prep
- Slice the tuna in 1-cm thick chunks.
- Finely slice the spring onion. Finely chop the macadamia nuts.
- Combine the soya sauce, sesame oil, salt, sesame seeds and chilli flakes in a bowl. Add the spring onion, nuts and tuna. Stir gently to combine. Refrigerate for 1 hour.
- Rinse the rice (sushi or Calrose) until the water runs clear. Cook according to package instructions. Set aside to cool slightly.
- Thinly slice 1 cucumber. Using a vegetable peeler, make ribbons with the other. Thinly slice the radishes. Mix the mayonnaise and wasabi together.
- Divide the rice between the bowls. Top with the marinated tuna, cucumber slices, ribbons, radishes and wasabi mayonnaise. Sprinkle the furikake over and serve.