Avocado and Tuna Brown Rice Poke Bowl

Name: Avocado and Tuna Brown Rice Poke Bowl
Yield: 10
Ingredients: 300.0g Brown rice; 25.0g Sesame seeds, toasted; 3.0x Green onions, trimmed; 1.0kg Fresh tuna; 30.0g KNORR Thai Lime Powder 500g; 150.0ml KNORR Thai Sweet Chilli Jam 920g; 5.0x Avocadoes; 2.0x Lebanese cucumbers; 400.0g Heirloom cherry tomatoes; 200.0g Snow pea sprouts; 20.0g Sesame seeds

Avocado and Tuna Brown Rice Poke Bowl – Recipe

Ideally served lightly seared and rare in the middle — alternatively, slice the tuna and serve in the poke bowl raw, like sashimi.

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Brown Rice

Brown rice 300.0 g
Sesame seeds, toasted 25.0 g
Green onions, trimmed 3.0 x

Tuna

Fresh tuna 1.0 kg

Dressing

KNORR Thai Lime Powder 500g 30.0 g
KNORR Thai Lime Powder 500g
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KNORR Thai Sweet Chilli Jam 920g 150.0 ml
KNORR Thai Sweet Chilli Jam 920g
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To Serve

Avocadoes 5.0 x
Lebanese cucumbers 2.0 x
Heirloom cherry tomatoes 400.0 g
Snow pea sprouts 200.0 g
Sesame seeds 20.0 g

Breakfast & Brunch

American

Local Favourites

Seafood

Casual Dining

Main Meals

Other Asian

Salads & Bowls

Ideally served lightly seared and rare in the middle — alternatively, slice the tuna and serve in the poke bowl raw, like sashimi.

...

Preparation

Brown Rice
- Cook rice according to instructions. Cool then fold through sesame seeds and sliced green onions.
Tuna
- Brush tuna with a little oil and season. Chargrill or pan fry over high heat until golden and cooked to your liking. Slice thinly.
Dressing
- Whisk together KNORR Thai Lime Powder with KNORR Thai Sweet Chilli Jam and 100 ml water until fully combined.
To Serve
- Divide rice mixture between serving bowls. Arrange sliced avocado on top along with shaved cucumber ribbons, halved tomatoes and snow pea sprouts. Top with tuna slices and pour over dressing. Serve with pickled ginger if desired.