Easy Tuna and Coconut Poke Bowl
Easy Tuna and Coconut Poke Bowl



  • ¼ cucumber, finely sliced
  • 3 tbsp rice vinegar
  • 5 tbsp mirin
  • ½ bunch of coriander, chopped
  • 2 tbsp lemon juice
  • 2 tbsp dark soy sauce
  • 500g cooked jasmine rice
  • 160ml coconut cream
  • 2 nori sheets
  • 2 x 160g tins of tuna in spring water
  • 1 avocado, chopped
  • 2 spring onions, chopped
  • 2 tbsp sesame seeds
  • Toss the sliced cucumber in a colander with a good pinch of salt, and leave for 10 mins before squeezing out the excess moisture. Mix with 2 tbsp of rice vinegar and 1 tbsp of mirin. Mix the lemon juice with the coriander stalks, soy sauce, sesame oil and 2 tbsp of mirin, and set aside.
  • Add the rice to a bowl with the coconut cream and the rest of the mirin, mix well and season. Toast the nori in a dry pan for 2 mins, then cut into small pieces. Spoon the rice into two serving bowls, then top with the tuna, avocado and pickled cucumber. Scatter with coriander leaves, the nori and the spring onion, drizzle with the dressing and sesame seeds, and serve.
35 mins
4 serving

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