Bowl with tuna, TASU, carrot and cucumber

Tuna poke bowl

  • 1 Servings

  • 25 minutes

Ingredients

  • 250 grams raw tuna
  • 1/2 teaspoon sesame seed oil
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame seeds
  • 1 bag pineapple TASU Fruit Chips
  • 1/2 cucumber, sliced
  • 1/2 carrot, shredded
  • 1 cup rice, cooked
  • 1/4 cup edemame, cooked
  • 1/2 cup mayonnaise
  • 1 clove garlic smashed
  • 1 teaspoon lemon juice
  • 2 tablespoon Sriracha
Pineapple

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  1. Cut the tuna into small cubes and season with sesame oil and soy sauce. Marinate for 30 minutes.
  2. In a separate pan, toast the sesame seeds until they are lightly golden.
  3. To make the Sriracha mayo, combine the mayonnaise, garlic, lemon juice, and Sriracha. Mix until the color is uniform.
  4. To serve, place a base of rice in a bowl. Top the rice with the prepared tuna, TASU Fruit Chips, and the remaining toppings.
  5. Add the Sriracha mayo to taste in each bowl.

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Tuna poke bowl

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