Recipe: Tuna Pokébowl

My son and I been craving for this Hawaiian Pokebowl and we made it at home using what-have-you-got in your fridge. I discovered a variety of rice called Long Grain Japanese Textured Rice in the supermarket that is relatively cheaper than the authentic short grained Japanese rice. 

Pokebowl Not Pokemon 😂

For this dish, I cooked it the usual way in the rice cooker but adding a tablespoon of mirin and a teaspoon of sugar and rice vinegar in the cooking water for every 2 to 3 cups of grains. Let’s make the toppings while the rice cooks. 

You will need:

• 1 tbsp. soy sauce
• 1 tbsp. rice vinegar
• 1 tsp. wasabi paste
• 1 tsp. sriracha
• 1 tbsp. honey
• 3 drops Young Living Lime Vitality 

• 180-200 grams of tuna fillet, diced (sashimi grade)
• Sliced kimchi (optional)*
• Sliced kale (or lettuce)*
• Diced cucumber* and or avocado or mango
• Sliced omelet seasoned with sugar salt and mirin.
• Crushed toasted nori
• Kewpie Mayo
• Sprinkle of toasted sesame seeds

Mix the first six ingredients to dress up the tuna fillet. Fill a serving bowl with a cup of rice and arrange the rest of the ingredients on top. Serve immediately.

Happy Eats!