自宅で作れる高タンパク質ツナポケボウル

食材

• 米 (2 カップ、調理済み)
• キハダマグロ (375 g)
• しょうゆ (0.67 cup)
• 若ネギ (0.75 カップ、みじん切り)
• 胡麻油 (1 大さじ)
• ゴマ (1 tbsp)
• 砕いた赤唐辛子 (1 小さじ)
• オリーブオイル (1 大さじ)
• キュウリ (0.5 cucumber (8-1/4"))
• えだまめ (0.5 カップ)
• Sushi Seasoning (2 tsp)
• シラチャーマヨ (1 大さじ)

手順

1. Wash 3/4 cup of rice and cook using your preferred method.
2. While the rice cooks, chop the green onions and combine the soy sauce, sesame oil, red pepper flakes, and sesame seeds in a bowl large enough to marinate the tuna steaks.
3. Marinate the tuna steaks for at least 5 minutes, and set a pot of water on the stove for the edamame.
4. While waiting for the pot to boil, slice the cucumber into thin strips, sushi style.
5. When the water boils, cook the edamame for 7–8 minutes. Heat 1 tbsp of olive oil in a pan to prepare for searing the tuna.
6. Once the pan is hot, sear the tuna for 30 seconds to 2 minutes on each side.
7. Transfer the tuna to a cutting board and slice into thin, bite‑sized pieces. By this point, the edamame and rice should be ready.
8. Fluff the cooked rice and mix in 2 tbsp of sushi seasoning.
9. Build the poke bowl: start with a bed of rice, then add the tuna, cucumber, and edamame in separate sections. Top with extra marinade and a drizzle of sriracha mayo.