Korean Poke Bowl Salad
Quick answer
- Total time
- 20 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The sauce holds just a teaspoon of gochujang, and what comes through is mostly soy sauce and sesame oil rather than heat.
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Cucumber, avocado, seaweed salad and chilled cubes of tuna sit in separate sections over brown rice, with the sauce drizzled on right before eating.
Ingredients
Instructions
- 1
Pat 180 g sashimi-grade tuna gently dry, then cut it into 1.5 cm cubes.
Keep it in the refrigerator while preparing the other ingredients so the fish stays properly chilled.
- 2
Thinly slice 100 g cucumber for a crisp, cool bite.
Slice 100 g avocado into pieces thick enough to hold their shape, handling the softer parts gently so they do not mash.
- 3
Mix 1.5 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 teaspoon gochujang until smooth.
- 4
Spread 180 g cooked brown rice in a bowl instead of mounding it tightly.
If it is steaming hot, let it cool briefly, because excessive heat can soften the tuna and dull its chilled texture.
- 5
Arrange the cucumber, avocado, 80 g seaweed salad, and chilled tuna over the rice in separate sections.
Place wetter ingredients near the edge so their liquid does not make the rice soggy too quickly.
- 6
Drizzle the sauce little by little over the bowl just before serving.
Toss from the bottom upward with a spoon, using light movements so the tuna cubes and avocado slices stay intact.
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