- 25 min
Allergens: Mustard, Sesame, Egg, Fish, Soy, Sulphite, Wheat
Prepare the marinade
Grate ginger and slice the green onion. Mix together soy sauce, sambal oelek, ginger, honey, sesame oil, and green onion.
Sear the tuna
Season tuna with salt and pepper, to taste.
In a pan over medium high heat, warm 1 Tbsp of vegetable oil (double for 4 ppl.). Dip the tuna in sesame seeds, then sear each side for about 2 or 3 minutes. Transfer into marinade and let it rest in fridge.
Cook the rice
In a pot, bring 1 1/2 cup salted water (double for 4 ppl.) and the rice to a boil. Cover, reduce the heat to low and cook 13 minutes or until all water has been absorbed. Remove from heat and reserve.
Prepare the poke ingredients
Slice the cucumber.
Cut the carrot in fine strips (julienne).
Mix mayonnaise, sriracha and 1 Tbsp of water (double for 4 ppl.) to make the spicy mayo.
Remove tuna from marinade and cut in thin slices.
Set marinade aside.
Assemble the bowls and serve
Mix rice with rice vinegar.
Add rice to bowls, then top with tuna slices, carrots, cucumber and fried onions. Serve with spicy mayo and marinade.