Serves 4

200 g sushi rice
2 teaspoons rice wine vinegar
2 carrots
200 g tuna
1 tsp. black and white sesame seeds
1 dl edamame beans (without pods from frost)
4 radishes
2 spring onions
2 avocados
4 teaspoons Poke sauce (or chili mayonnaise)
2 teaspoons spice blend for vegetables
2 tsp. olive oil
1 lime

  1. Rinse the rice well and cook them according to the instructions on the package. Let them cool and stir in the rice wine vinegar.
  2. Peel carrots and slice into thin strips, e.g. on a mandolin iron.
  3. Cut the tuna into cubes and fry on the pan for 3 minutes. Turn frequently. Mix the sesame seeds with the tuna on the pan and remove from heat.
  4. Thaw the beans in boiling water.
  5. Cut the radishes into thin slices e.g. on a mandolin iron, chop spring onions and cut avocado into thin slices.
  6. Serve in bowls with rice at the bottom and spread tuna and vegetables on top
  7. Drizzle with olive oil, poke sauce and spice mixture. Add a lime boat.
  8. Bon appetit! 

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