The finished recipe. Tuna Poke Bowl with Edamame and SesameIngredients 1 to 6. 150 g Tuna steak (Eaten raw, so buy it from a counter that will tell you it is fine that way, and eat it the day you buy it. Weighed raw.). 150 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.). 60 g Edamame beans, shelled (Shelled weight. In the pod, about half of what you weigh is pod.). 80 g Cucumber. 50 g Avocado (About a third of one. A whole half adds roughly 40 kcal. Flesh only. Half a medium avocado is about 70 g.). 20 g Spring onionIngredients 7 to 11. 1 tbsp (15 g) Tamari. 1 tsp (4 g) Toasted sesame oil. 5 g Sesame seeds. 1 sheet, about 3 g Nori sheets. A splash, for the rice Rice vinegarStep 1. Stir a splash of rice vinegar and a pinch of salt through the warm rice, then spread it on a plate to cool while you cut everything else.Step 2. Cut the tuna into 2 cm cubes and toss it with the tamari, sesame oil and half the spring onion. Leave it ten minutes and no longer, or the soy starts to cure the outside.Step 3. Boil the edamame for three minutes and drain. Dice the cucumber and avocado.Step 4. Rice in the bowl, the tuna and vegetables in sections on top, then the sesame seeds and the nori snipped over with scissors.
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