Tuna, Spinach & Cameline Poke Bowl

RICE :

• 1 cup cooked sushi white rice, cooled,
• 2 tbsp rice vineagar,
• 1 tsp salt + 1 tsp sugar

TUNA :

• 300g sushi grade tuna, cut into 1/2-inch cubes
• 1/4 cup mayonnaise
• 2 tbsp cameline oil + 2 tbsp cameline seeds
• coriander leaves (to taste)

VEGETABLES :

• 1 cup Fresh Attitude baby spinach
• 1 avocado, sliced
• 1 small beet, julienned
• 1 carrot, julienned
• 1 lime in wedges

1. Combine the rice with the vineagar, the sugar & the salt. Let it rest a few miuntes.
2. Roast the caméline seeds in a dry pan for 5-6 min over low-medium heat.
3. In a preparation bowl, combine the tuna with the mayonnaise, the chopped coriander, the caméline oil & the caméline roasted seeds.
4. In 2 serving bowls, layer the rice, the tuna, the Fresh Attitude spinach leaves and the other vegetables.
5. Drizzle with soy sauce & sriracha sauce, to taste. Serve with a lime wedge.