Ingredients:
Veggies:
1/2 Mango, diced (0.5’’ or 1 - 1.5 cm)
1 Radish, sliced
1/2 Avocado, sliced
150g Button Mushrooms
50g Green Peas
Protein:
150g Yellowfin Tuna, cut into 0.5” or 1- 1.5cm cubes
15ml Soy Sauce
15ml White Vinegar
Salt (to taste)
Pepper (to taste)
Minced Ginger (to taste)
Starch:
1 cup White Rice
2 cups Water
Sauce:
30ml Mayonnaise
Sriracha (Hot Sauce)
Dried Parsley
Optional:
Green Onions
Onion Flakes
Instructions:
1. Prep the Veggies:
Dice the mango into 0.5’’ or 1 - 1.5 cm cubes.
Slice the radishes.
Slice the avocado.
Sauté mushrooms with salt and pepper until soft.
2. Prepare the Tuna:
Cut the Yellowfin Tuna into 0.5” or 1- 1.5cm cubes.
In a bowl, mix the tuna with 15ml soy sauce, 15ml white vinegar, and minced ginger. Allow the tuna to absorb the sauce.
3. Cook the Rice:
Rinse 1 cup of white rice under cold water until the water runs clear.
In a pot, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
4. Prepare the Sauce:
Mix 30ml of mayonnaise with Sriracha to taste, adjust according to desired spiciness.
Add dried parsley to the sauce mixture.
5. Assemble the Poke Bowl:
Divide the cooked rice into bowls.
Arrange the diced mango, sliced radishes, sliced avocado, sautéed mushrooms, and green peas on top of the rice.
Place the marinated tuna on top of the veggies.
Drizzle the poke sauce over the tuna.
Garnish with chopped green onions and onion flakes if desired.
Enjoy your delicious Tuna Poke Bowl!
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