Tuna & Edamame Rice Bowls.


Place rice and water in a saucepan over high heat. Bring to a boil, then cover and reduce to low. Cook for 20
minutes, then turn off the heat and leave rice to sit, covered for 10 minutes to absorb excess liquid.

In a large bowl, combine soy sauce, mirin, sesame oil, grated ginger and spring onion. Add the chopped tuna
and toss gently to coat. Set aside for 5 minutes.

Divide rice between two bowls and top with the marinated tuna, cucumber, radish and edamame. Garnish with remaining sesame seeds and nori. Pour over any remaining dressing, then serve.



  • 150g short grain rice
  • 270ml water
  • 2 x 100g KIN tuna steaks, cut into 2cm cubes
  • 1 Lebanese cucumber, cut into matchsticks
  • 2 radishes, finely sliced
  • 100g frozen edamame beans, thawed
  • Sesame seeds, to serve
  • 1 sheet nori, finely shredded, to serve


  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tsp sesame oil
  • 1 tsp ginger, finely grated
  • 1 spring onion, finely sliced


Recipe developed by @madeby.mandy

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