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PerfectlyWild.

Tuna & Edamame Rice Bowls.

Method

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.

Ingredients

Ingredients:

  • 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

Marinade:

  • 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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