Poke bowl with pickled garlic and seaweed
Prep
20m
Cook
25m
serves
4
Poke bowl with pickled garlic and seaweed
Ingredients (12)
- 2 cups (400g) sushi rice (or other short-grain rice)
- 1/4 cup (60ml) apple cider vinegar
- 6 garlic cloves, thinly sliced
- 1 tbs soy sauce, plus extra to serve
- 1 small red chilli, seeds removed, finely chopped
- 1 tbs black sesame seeds
- Juice of 1 lime, plus lime cheeks to serve
- 600g sashimi-grade tuna, cut into 1cm pieces
- 1 avocado, sliced
- 1 bunch radishes, thinly sliced
- 1 butter lettuce, leaves separated
- Roasted seaweed & fried Asian shallots, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Place rice and 2 1/2 cups (625ml) water in a saucepan over medium heat and bring to a simmer. Reduce heat to low and cook, covered, for 15 minutes or until tender. Set aside, covered, for 10 minutes to finish cooking.
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2.Meanwhile, to make the pickled garlic dressing, place vinegar in a small saucepan over medium heat. Bring to a simmer, then remove from heat and add garlic. Transfer to a bowl and set aside for 20 minutes to pickle slightly and cool. Add soy sauce, chilli, sesame seeds and lime juice. Stir to combine.
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3.Add tuna to dressing and toss to coat. Divide rice among bowls. Top with dressed tuna, avocado, radish, lettuce, seaweed and fried shallots. Spoon over any remaining dressing.
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4.Serve with extra soy sauce and lime cheeks.
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