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Le Chaudron recipe
Poke bowl thon
Tuna poke bowl
⏱ 25 minServes 2Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
250 g (9 oz)fresh bluefin tunasashimi grade
100 g (3½ oz)sushi rice
1avocado
1mango
100 g (3½ oz)cucumber
60 g (2 oz)edamame
2 tbspsoy sauce
1 tspsesame oil
1 tspgrated ginger
1 tbspsesame seeds
- 250 g (9 oz) fresh bluefin tuna sashimi grade
- 100 g (3½ oz) sushi rice
- 1 avocado
- 1 mango
- 100 g (3½ oz) cucumber
- 60 g (2 oz) edamame
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 tbsp sesame seeds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make sure the tuna is very fresh, or use tuna sold for eating raw.
- Rinse the sushi rice until the water runs clear, then cook according to the package (about 18 minutes).
- Cut the tuna into even 1.5 cm (½ in) cubes with a sharp knife.
- Mix the soy sauce, sesame oil and grated ginger and marinate the tuna in the fridge for 10 minutes.
- Meanwhile, peel and dice the mango, and dice the avocado and cucumber.
- Boil the edamame in salted water for 4 minutes, drain and shell if needed.
- Fluff the rice with a wet spatula and divide between 2 large bowls.
- Arrange the tuna, avocado, mango, cucumber and edamame in sections. Drizzle with the marinade and sprinkle with sesame seeds.
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