Homemade tuna poke bowl recipe

In a bowl, add the egg yolk, salt, rice vinegar and Dijon mustard. Beat with a whisk and gradually add the sunflower oil until it reaches the desired consistency.

Add sriracha to taste, mix and set aside in the fridge.

Cut the tuna into cubes with delicate cuts in one pass, letting the knife do the work.

Transfer the bowl to a bowl along with the soy sauce, rice vinegar, honey, salt and sesame oil. Mix and set aside in the fridge.

Boil the edamame according to the instructions on the packet. Then remove from the pod and store in the fridge.

Cut the avocado into cubes, transfer to a bowl and dress with olive oil, salt, and the juice of half a lime. Set aside in the fridge.

Cut a carrot into julienne strips and cucumber into thin strips.

Assemble the poke: first, the rice, then the tuna in the centre, and around it the cucumber strips dipped in rice vinegar, the julienned carrot, the avocado, crushed macadamia nuts, edamame and half a lime.

Finish with spicy mayo, black sesame and chopped fresh mint.