750g cooked rice, still warm (there are many rice variety to choose from, I've used coconut rice which worked very well with this poke bowl)
2 avocados
Sprouts of your choice
Instructions
Cut the raw tuna into small cubes of about 1cm (bigger would be to big to eat, smaller would be too long to cut! ).
Prepare the marinade
In a bowl, mix together the soy sauce, sesame oil, wasabi and honey. Chop the spring onion (all the white part and half of the green parts) and chop the shallot (I did not have one and it was very good anyway).
Mix the marinade, shallots and spring onions and add the diced tuna. Mix well and let set for at least 30 minutes in the fridge.
Serve the marinated tuna on a bed of warm rice with sliced avocado and sprouts. Sprinkle with sesame seeds.
Recipe by Anne-Sophie Vidal - Fashion Cooking at https://www.fashioncooking.fr/2016/10/poke-bowl/