Poké Bowl – Hawaiian slow food

Ingredients for 3 servings:

• 2 slice(s) tuna, frozen
• 1 cup sushi rice (approx. 200 – 250 ml)
• 1 cup soybeans, fresh (approx. 200 – 250 ml), frozen
• 1 tbsp black sesame seeds, roasted
• 150 g Wakame (seaweed salad Goma Wakame), frozen, ready seasoned
• ½ chili pepper(s), fresh, red, medium hot
• e.g. ginger, not too fresh
• 15 tbsp teriyaki sauce
• 1 spring onion(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes

perfect for picnics and lunch breaks

Cook the sushi rice according to the package instructions, then let it cool in a shallow bowl. Thaw and fry the tuna, then season with salt and pepper and let it cool. Then tear it into bite-sized pieces. Drizzle with half of the teriyaki sauce, transfer to a Tupperware container, and refrigerate for at least 2 hours. Cook frozen soybeans in salted water for about 5-10 minutes until al dente, then drain and let it cool. Finely slice the chili pepper and spring onion, and finely dice the ginger. Simply thaw the seaweed salad. Then use jars, for example, to portion it out. First fill the jar with rice, then add the seaweed salad and the other ingredients, and add the tuna last. Sprinkle with sesame seeds and drizzle with 2-3 tablespoons of teriyaki sauce. Tips: It’s still just as delicious in the fridge even after a day. It also works with raw tuna, of course, but I wanted to make it suitable for everyday use. Chicken, turkey or tofu are also very tasty alternatives.