Poke bowl

00. Matt Tebbutt recipe template

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the marinade

  • 100ml/3½fl oz soy sauce
  • 1 tsp grated fresh ginger
  • 1 tbsp sesame oil
  • 1 tbsp sugar

For the poke bowl

  • 200g/7oz salmon fillet, diced or sliced
  • 200g/7oz tuna fillet, diced or sliced
  • 200g/7oz short grain black rice

For the dressing

  • 100ml/3½fl oz soy sauce
  • 50ml/2fl oz rice wine vinegar
  • ½ orange, juice only
  • 1 lemon, juice only
  • 1 tsp ponzu

For the salad

  • 20g/¾oz sugar
  • 100ml/3½fl oz rice wine vinegar
  • ½ cucumber, sliced thinly
  • 4 stalks Tenderstem broccoli
  • 1 handful kale
  • 60g/2¼oz edamame beans
  • 2 tbsp coriander, roughly chopped

For the garnish

  • ½ avocado, peeled and sliced
  • 2 sheets toasted nori, shredded
  • 1 red chilli, thinly sliced
  • 2 spring onions, thinly sliced
  • 20g/¾oz sesame seeds
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