Tuna Kokoro Bowl - Wagamama

Name: Tuna Kokoro Bowl - Wagamama
Cuisine: Asian, Japanese
Ingredients: 150g Thai jasmine rice; 2 tablespoons vegetable oil; Two tuna, steaks, diced; 2 tablespoons shichimi; 1 teaspoon sriracha; 1 tablespoon mayonnaise; 1 egg; 2 tablespoons Teriyaki Sauce; 1 medium carrot, peeled and julienned; 4 radishes, finely sliced; 1/2 cucumber, julienned; 2 tablespoons edamame beans, podded; 2 coriander, springs to garnish; Salt, to taste; Pepper

8 steps

In Japanese, kokoro has no direct translation, but in essence, it means heart, mind and body switch is the perfect name for a nutrient rich bowl to feed the body and soul. It is our take on the traditional Hawaiian Poké ball which serves fresh raw fish with fresh raw, vegetables. Prepared simply taste and texture lead the way.

Updated at: Thu, 17 Aug 2023 05:31:26 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories794.8 kcal (40%)

Total Fat24.6 g (35%)

Carbs69.2 g (27%)

Sugars5.7 g (6%)

Protein71.1 g (142%)

Sodium1330.7 mg (67%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

150gThai jasmine rice

2 tablespoonsvegetable oil

2tuna

steaks, diced

2 tablespoonsshichimi

1 teaspoonsriracha

1 tablespoonmayonnaise

1egg

2 tablespoonsteriyaki sauce

1carrot

medium, peeled and julienned

4radishes

finely sliced

0.5cucumber

julienned

2 tablespoonsedamame beans

Instructions

Step 1

Cook the rice

Step 2

Heat half the oil in a wok, placed over high heat. Season the tuna and toss gently in the pan to ensure it is seared on all sides and turn off the heat. Add the shichimi and toss again to coat evenly.

Step 3

In a small bowl, combine the sriracha and mayonnaise to create sriracha mayonnaise

Step 4

Bring a small pan of water to the boil and cook the egg for three minutes. Immediately transfer to a bowl of cold water and once cooled, peel the egg and set aside

Step 5

Divide the cooked rice between bowls, and with a fork, fluff up to separate some of the grains. Drizzle over the teriyaki sauce

Step 6

Arrange the vegetables, Edamame beans and cooked tuna in sections on top of the rice.

Step 7

Slice the soft-boiled egg in half and place, 1/2 in the centre of each bowl

Step 8

To finish, drizzle over the sriracha mayonnaise season and garnish with the coriander leaves.