Spring poke bowl

Name: Spring poke bowl
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4
Ingredients: 300 g of Camargue IGP long white rice Hériztage; 250 g of bluefin tuna; 200 g of soybeans; 1 mango; 1 avocado; 12 radishes; Pickled ginger (from an Asian grocery store); 4 sheets of Nori seaweed; Pea shoots; Sesame seeds

Preparation 30min

Cooking 12min

Quantity 4

Ingredients

300 g of Camargue IGP long white rice Hériztage
250 g of bluefin tuna
200 g of soybeans
1 mango
1 avocado
12 radishes
Pickled ginger (from an Asian grocery store)
4 sheets of Nori seaweed
Pea shoots
Sesame seeds

Preparation

Cook the rice Creole-style for 12 minutes, drain, rinse with cold water, and set aside.
Prepare the tuna marinade by mixing all the ingredients.
Cut the tuna into cubes of about 1 cm.
Mix with the marinade and let it rest in the fridge.
Cut the mango into cubes, and slice the avocado and radishes.
Fold the Nori sheets and cut them finely with scissors.
In each bowl, place the cold rice.
Pour a little marinade over the rice.
Arrange the different ingredients on top.
Finish the presentation with sesame seeds, seaweed, and pea shoots.