I sea tuna bowl
How gorgeous is this tuna bowl recipe? This delicious poke-style bowl is filled with delicious homemade vegetarian tuna, healthy veggies and some delicious seaweed nachos. Perfect for hot summer days or whenever you’re in the mood to eat the rainbow.
By Melissa de Vos from @lislovescooking
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These chips are full of seaweed, are gluten-free, a lot healthier. You will finish this bowl completely’
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Ingredients
For the vegetarian tuna:
- 4 big tomatoes
- 2 tbsp of (vegan) mayonnaise
- 1 tbsp sriracha sauce
- 1 tbsp soy sauce
- 1 tsp (smoked) paprika powder
- A pinch of salt and sugar
For the sweet and sour cucumber:
- ½ cucumber
- 1 red pepper
- 30ml sushi vinegar
For the sushi bowl:
- Sushi rice
- Carrots
- Radish
- Edamame beans
- Seaweed (salad)
- Spring onion
- Seaweed nachos
- Soy sauce
- Sesame seeds
Tuna Bowl Preparation
For the sweet and sour cucumber:
- Cut the cucumber in pieces and the red pepper into rings.
- Mix these together with the sushi vinegar and leave this for at least 30 minutes.
For the vegetarian tuna:
- Bring a large pot of water to the boil and pierce all the tomatoes.
- Turn of the fire and dip the tomatoes in water for about 2 minutes. Then you can remove the skin from the tomatoes.
- Cut the tomatoes in quarters and remove the pulp (you do not use this in this recipe), pat the tomato wedges a bit dryer and cut into pieces.
- Mix all other ingredients for the vegetarian tuna and scoop through the tomato pieces. Leave for 5 minutes and then scoop out the tomato pieces and serve in the bowl.
- Save the marinade to serve with the sushi bowls as a seasoning.
For the sushi bowl:
- Prepare the sushi rice following the package instructions and allow cooling completely.
- Cut all the vegetables in slices and let the beans drain well.
- Serve everything together in a nice bowl with the sweet and sour cucumber, soy sauce, vegetarian tuna, seaweed nachos and sesame seeds.
You need the following product to prepare this dish:
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