RECIPE: Californian “pokebowl” Craze
The californian “pokebowl” craze has hit our shores. Check out our chefs HOT, FRESH easy peasy recipe…
INGREDIENTS
- 430g (2 cups) sushi rice, rinsed
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2 tablespoons sushi seasoning
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500g sashimi-grade tuna steaks, cut into 1cm pieces
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1 green shallot, thinly sliced
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2 tablespoons soy sauce
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2 teaspoons sesame oil
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1 1/2 teaspoons rice wine vinegar
- 1 1/2 teaspoons sesame seeds, lightly toasted
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1/4 teaspoon dried chilli flakes
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1 large avocado, cut into
1cm pieces
- Pickled ginger, to serve
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Shallow-fried wonton wrappers, to serve (optional)
METHOD
- Cook rice following the packet directions.
- Stir in the sushi seasoning.
- Melt remaining butter in same frypan and sauté bacon, leek, mushrooms and garlic over medium heat until leek is softened and bacon is slightly golden and caramelised.
- Combine tuna, shallot, soy sauce, sesame oil, vinegar, sesame seeds and chilli in a glass or ceramic bowl.
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Divide the rice among bowls. Top with tuna mixture and avocado.
- Serve with the pickled ginger and wonton wrappers
Or... try it with noodles!
