Tuna and Edamame Rice Bowls

Serves 2 | Under 30 minutes | Nut Free | Gluten Free 

Ingredients

150g short grain rice

270ml water 

2 x 100g KIN tuna steaks, cut into 2cm cubes

1 Lebanese cucumber, cut into matchsticks 

2 radishes, finely sliced  

100g frozen edamame beans, thawed 

Sesame seeds, to serve 

1 sheet nori, finely shredded, to serve

Marinade

2 tbsp soy sauce

2 tbsp mirin 

1 tsp sesame oil

1 tsp ginger, finely grated 

1 spring onion, finely sliced 

Method

1. Place rice and water in a saucepan over high heat. Bring to a boil, then cover and reduce to low. Cook for 20 minutes, then turn off the heat and leave rice to sit, covered for 10 minutes to absorb excess liquid. 

2. In a large bowl, combine soy sauce, mirin, sesame oil, grated ginger and spring onion. Add the chopped tuna and toss gently to coat. Set aside for 5 minutes. 

3. Divide rice between two bowls and top with the marinated tuna, cucumber, radish and edamame. Garnish with remaining sesame seeds and nori. Pour over any remaining dressing, then serve. 

This recipe was bought to you by KIN Seafood.