Rainbow Poke Bowl
Ingredients
200 g basmati rice
400 g water
400 ml mayonnaise
4 Tbsp chipotle paste
1 lime, halved, juice of
20 g ginger, peeled, finely grated
60 ml light soy sauce
2 tsp cider vinegar
2 tsp sugar
225 g courgette, trimmed
500 g red cabbage
2 radishes, trimmed
100 g carrots, trimmed, peeled
1 lime, halved, juice of
3 Tbsp black sesame seeds
3 Tbsp white sesame seeds
4 tuna steaks
1 Tbsp vegetable oil
300 g edamame beans
2 avocados, peeled, stoned, finely sliced
fresh mint leaves, as needed, destalked
Instructions
STEP 1/9
Add basmati rice and water into a medium saucepan
Place over a medium-high heat and bring to a boil
Cook over a low heat for 15 minutes
Remove from the heat and set aside
STEP 2/9
Add mayonnaise, chipotle paste and juice of 1 lime into a small bowl
Mix to combine and set aside
STEP 3/9
Add finely grated ginger, light soy sauce, cider vinegar and sugar into a clean small bowl
Mix to combine and set aside
STEP 4/9
Assemble the Food Processor bowl and fit the Thin slicing disc
Slice courgette on speed Min into the food processor bowl using the pusher
Transfer the sliced courgette to a plate
STEP 5/9
Slice red cabbage on speed Min into the food processor bowl using the pusher
Transfer the sliced red cabbage to the plate
STEP 6/9
Slice radishes on speed Min into the food processor bowl using the pusher
Transfer the sliced radishes to the plate
STEP 7/9
Remove the Thin slicing disc and fit the Thick slicing disc
Slice carrots on speed Min into the food processor bowl using the pusher
Transfer the sliced carrots to the plate
Drizzle the sliced vegetables with the juice of 1 lime
STEP 8/9
Add black and white sesame seeds to a clean plate and mix until combined
Add tuna steaks to the plate and press each side into the sesame seeds until coated
Place a large frying pan over a high heat
Add oil into the pan and heat until hot
Transfer tuna steaks into the hot pan
Cook over a high heat for 30 seconds on each side or until medium rare
Remove from the heat and let rest
STEP 9/9
Divide rice between serving bowls
Arrange sliced cabbage, carrots, radishes, courgette, edamame beans and slices of avocado in individual portions
Slice tuna steaks and place in the serving bowls
Decorate with fresh mint leaves
Drizzle ginger dressing over the vegetables
Drizzle chipotle mayo over the tuna steaks
Serve
Rainbow Poke Bowl
Ingredients
200 g basmati rice
400 g water
400 ml mayonnaise
4 Tbsp chipotle paste
1 lime, halved, juice of
20 g ginger, peeled, finely grated
60 ml light soy sauce
2 tsp cider vinegar
2 tsp sugar
225 g courgette, trimmed
500 g red cabbage
2 radishes, trimmed
100 g carrots, trimmed, peeled
1 lime, halved, juice of
3 Tbsp black sesame seeds
3 Tbsp white sesame seeds
4 tuna steaks
1 Tbsp vegetable oil
300 g edamame beans
2 avocados, peeled, stoned, finely sliced
fresh mint leaves, as needed, destalked
Instructions
STEP 1/9
Add basmati rice and water into a medium saucepan
Place over a medium-high heat and bring to a boil
Cook over a low heat for 15 minutes
Remove from the heat and set aside
STEP 2/9
Add mayonnaise, chipotle paste and juice of 1 lime into a small bowl
Mix to combine and set aside
STEP 3/9
Add finely grated ginger, light soy sauce, cider vinegar and sugar into a clean small bowl
Mix to combine and set aside
STEP 4/9
Assemble the Food Processor bowl and fit the Thin slicing disc
Slice courgette on speed Min into the food processor bowl using the pusher
Transfer the sliced courgette to a plate
STEP 5/9
Slice red cabbage on speed Min into the food processor bowl using the pusher
Transfer the sliced red cabbage to the plate
STEP 6/9
Slice radishes on speed Min into the food processor bowl using the pusher
Transfer the sliced radishes to the plate
STEP 7/9
Remove the Thin slicing disc and fit the Thick slicing disc
Slice carrots on speed Min into the food processor bowl using the pusher
Transfer the sliced carrots to the plate
Drizzle the sliced vegetables with the juice of 1 lime
STEP 8/9
Add black and white sesame seeds to a clean plate and mix until combined
Add tuna steaks to the plate and press each side into the sesame seeds until coated
Place a large frying pan over a high heat
Add oil into the pan and heat until hot
Transfer tuna steaks into the hot pan
Cook over a high heat for 30 seconds on each side or until medium rare
Remove from the heat and let rest
STEP 9/9
Divide rice between serving bowls
Arrange sliced cabbage, carrots, radishes, courgette, edamame beans and slices of avocado in individual portions
Slice tuna steaks and place in the serving bowls
Decorate with fresh mint leaves
Drizzle ginger dressing over the vegetables
Drizzle chipotle mayo over the tuna steaks
Serve