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Cook the rice according to packet instructions, which should take about 30 minutes. Drain thoroughly. Cook the edamame beans in a pan of simmering water for 2 minutes and drain well. Allow rice and beans to cool. Now begin to build your poke bowl. Divide the rice between two serving bowls, pushing it to one corner. Add the edamame beans, carrot, cucumber, radish and red cabbage, all in little sections, around the edge of the bowl. Spoon equal amounts of the flaked tuna into the centre of each bowl. Mix the mirin, chopped red chilli, lime juice and zest, chopped coriander and sesame oil with 2 tbsp boiling water. Drizzle over each poke bowl then scatter with sesame seeds.
How we made it healthier Traditional Hawaiian poke bowls use sushi rice, but we’ve made it healthier by using brown rice for the benefits of wholegrains.