Lunch poke bowl

Ingredients

• Kewpie mayo
• 1/4 cup uncooked sushi rice
• 2 Tb sushi seasoning
• Pinch of salt
• 1 egg
• 1/4 cup frozen edamame, thawed.
• 1/4 avocado sliced
• 1/4 grated small carrot
• 1/4 small cucumber, sliced
• 1 sheet sushi seaweed, sliced.
• 1 small can of tuna, drained.

Method

1. Cook rice according to packet instructions. Once the rice is cooked, add a pinch of salt and the sushi seasoning and stir to combine. Set aside to cool.
2. To cook the egg, you place the egg in a pot of cold water, on the stove, bring to the boil. Once the pot is boiling, turn down the heat and let the egg simmer for 5 minutes. Once the egg is cooked, place in a bowl with iced cold water. Peel and then slice the egg in half.
3. To assemble the bowl, i like to start with the rice then cucumber, edamame, carrot, tuna avocado, seaweed, egg and top with the Kewpie mayonnaise. Serve.

Product used in recipe

• Kewpie - Kewpie Mayonnaise