Breville Test Kitchen

Tuna Poke Bowl

Name: Tuna Poke Bowl
Cook time: 1800 s
Total time: 2700 s
Yield: Serves 4-6
Ingredients: 1½ cups (10½ oz) sushi rice; ⅓ cup (2¾ fl oz) rice wine vinegar; 2 tbsp granulated sugar; 1 tsp kosher salt; ¼ cup (1¼ oz) sesame seeds - plus extra to serve; 2 tbsp tahini paste; 1 tbsp rice wine vinegar; 1 tsp granulated sugar; 2 tsp mirin; 2 tsp soy sauce; ¼ cup (2 fl oz) vegetable oil; 1 tsp sesame oil; 2 tbsp water; 2 tbsp soy sauce; 1 tbsp mirin; 1 tbsp sake; 1 tsp finely grated ginger; 1 tbsp granulated sugar; 1 tsp sesame oil; 1 lb sashimi grade tuna - cut into ¾-inch pieces; ⅛ red cabbage - (about 5¼ oz), cored; 4 radishes - trimmed; 1 Persian cucumber - trimmed; 2 green onions - trimmed; 1 carrot - peeled; 1 avocado - peeled and stone removed; 5¼ oz frozen shelled edamame beans - blanched and cooled; 1 tsp soy sauce; 1 tsp grated lemon zest

With the slicing, dicing and shredding taken care of, this fresh, vibrant poke bowl is a breeze. Packed with veggies, it’s got your 3-serves a day and then some.

45 mins total time

30 mins active time

Easy

Serves 4-6

Ingredients

Measurements:

For the rice

1½ cups (10½ oz) sushi rice
⅓ cup (2¾ fl oz) rice wine vinegar
2 tbsp granulated sugar
1 tsp kosher salt

For the sesame dressing

¼ cup (1¼ oz) sesame seeds
plus extra to serve
2 tbsp tahini paste
1 tbsp rice wine vinegar
1 tsp granulated sugar
2 tsp mirin
2 tsp soy sauce
¼ cup (2 fl oz) vegetable oil
1 tsp sesame oil
2 tbsp water

For the tuna

2 tbsp soy sauce
1 tbsp mirin
1 tbsp sake
1 tsp finely grated ginger
1 tbsp granulated sugar
1 tsp sesame oil
1 lb sashimi grade tuna
cut into ¾-inch pieces

For the salad

⅛ red cabbage
(about 5¼ oz), cored
4 radishes
trimmed
1 Persian cucumber
trimmed
2 green onions
trimmed
1 carrot
peeled
1 avocado
peeled and stone removed
5¼ oz frozen shelled edamame beans
blanched and cooled
1 tsp soy sauce
1 tsp grated lemon zest

Instructions

1Cook the rice in a rice cooker according to the instructions. Meanwhile, continue to the next step.
2Place the vinegar, sugar and salt in a saucepan and bring to a boil. Remove 3 tablespoons of the vinegar mixture and set aside for the cabbage.
3Once the rice has cooked, spread out onto a tray. Pour over the vinegar mixture and allow to cool.
4To make the sesame dressing, carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the sesame seeds and tahini paste and process. Add the vinegar, sugar, mirin and soy sauce and process. With the processor on, slowly drizzle the vegetable and sesame oil through the chute to emulsify. Add the water and process to combine. Remove and set aside.
5To prepare the tuna, place the soy sauce, mirin, sake, ginger, sugar and sesame oil in a bowl and whisk to combine and dissolve the sugar. Add the tuna and toss to coat. Set aside to marinate.
6Assemble the processor with the grey spindle and orange adjustable slicer set on 1 in the bowl and slice the cabbage. Transfer to a mixing bowl and pour over the reserved vinegar mixture. Set aside to pickle.
7Reassemble the processor with the grey spindle and orange adjustable slicer set on 1 and slice the radishes, cucumber and green onions in batches. Remove and set aside.
8Assemble the processor with the grey spindle and yellow reversible shredder, with the fine side up in the bowl and shred the carrot. Remove and set aside.
9Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the avocado. Remove and set aside.
Tip: Use the red dicing cleaner to push through any avocado caught in the dicing grid.
10Place the edamame, soy sauce and lemon zest in a bowl and toss to combine.
11Divide the rice between serving bowls, arrange the vegetables, tuna and edamame on top. Sprinkle with sesame seeds. Drizzle with the dressing and serve.