Tuna poke bowls with miso dressing

This poke bowl (pictured left) includes tuna, but you can easily use salmon (pictured above). Mix and match toppings if you don’t fancy them all

Serves 2

Ready in 15 mins, plus chilling 200g ready-cooked jasmine or wholegrain packet rice 2tsp rice vinegar 200g sushi-grade tuna or salmon* ½ mango, chopped into 1cm cubes 100g fresh (or frozen and defrosted) edamame beans ½ avocado, thinly sliced 4 radishes, thinly sliced

Black and white sesame seeds, to garnish

FOR THE PICKLES 3tbsp rice vinegar ½tsp salt ½tsp caster sugar

Freshly ground black pepper ½ cucumber, peeled into ribbons

1 carrot, cut into matchsticks FOR THE MISO DRESSING 2tbsp rice vinegar

1tbsp white miso paste 1tsp sesame oil 1tsp soy sauce 1tsp runny honey 1

Pickle the cucumber and carrot: in a bowl mix together the rice vinegar, salt, sugar and a grinding of black pepper. Whisk to dissolve the salt and sugar. Add the cucumber and carrot pieces coating them in the pickling liquid. Chill in the fridge for 20-30 mins.

2 Tip the packet rice into a bowl and break it up, combine it with the rice vinegar and set to one side.

3 Make the miso dressing: in a small bowl whisk together all the ingredients and set to one side.

4 Dice the raw tuna (or salmon) into 1cm cubes, place in a bowl and toss with 1tsp of the miso dressing.

5 Assemble your poke bowls: in two deep, ramen or pasta-style bowls, start by spooning in your rice. Keeping your toppings grouped together in little piles, add the tuna, mango, edamame, avocado and radishes. Spoon into another pile the pickled cucumber and carrot.

6 Finally, drizzle with the remaining miso dressing and sprinkle with the black and white sesame seeds.