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 500 g; 150.0g KNORR Thai Sweet Chilli Jam 920 g; 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.

...

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 500 g 30.0 g
KNORR Thai Lime Powder 500 g
Order Now

x

Order now

Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Moco Food Services

Amazon AU

Unilever Food Solutions

Free Sample
KNORR Thai Sweet Chilli Jam 920 g 150.0 g
KNORR Thai Sweet Chilli Jam 920 g
Order Now

x

Order now

Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Amazon AU

Unilever Food Solutions

Free Sample

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

Seafood

Salads & Bowls

Main Meals

Australian

American

Casual Dining

Breakfast & Brunch

Other Asian

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.