Tuna Poke Bowl

Main Dishes | Hawaiian cuisine

⏳ Time

45 minutes + 1 day

🥕 Ingredients

🍽️ Servings

Description

Recipe provided by the chef of a popular American restaurant.

Ingredients

Rice - 16.9 oz
Bluefin Tuna - 8.5 oz
Leek - 0.3 oz
Toasted Sesame - 0.3 oz
Avocado - 1.4 oz
Shichimi pepper - 0.1 oz
Salt - 2.3 oz
Sugar - 18.7 oz
Vinegar essence - 22 fl oz
Kombu Seaweed - 0,4 pieces
Soy Sauce - 30 teaspoons
Mizukan Sauce - 2 fl oz
Mirin - 1 fl oz
Meyer Lemon Juice - 0 fl oz
Orange juice concentrate - 0 fl oz
Tuna - 1½ g
Tobanjan sauce - 0.7 oz
Sesame Oil - 0 fl oz

Step by Step guide

Step 1

For the ponzu sauce: mix soy sauce, mitsuya, mirin, lemon juice, and orange juice, then add bonito flakes. Let the sauce steep at room temperature for 24 hours. Strain.

Step 2

Prepare the seasoning for the rice. To make the seasoning, you will need salt, sugar, Mitsukan rice vinegar, and kombu leaf. Mix all the ingredients together, then place them over heat and stir until the sugar and salt dissolve. Do not bring to a boil. After cooking, remove the kombu.

Step 3

Rinse the rice under running water, then add water in a 1:1 ratio and steam for 50 minutes. Once cooked, fluff the rice. Stir the rice three times: the first time right after removing it from the heat, the second time after 10 minutes, and the third time another 10 minutes later. During this time, the rice will cool to room temperature. After that, it can be used for poke. If you store it in the refrigerator, be sure to reheat it before serving.

Step 4

Dice the tuna fillet into 1 cm cubes and slice the avocado.

Step 5

To prepare the sauce for poke: mix shiso sauce, ponzu sauce, and tabasco sauce, then add sesame oil.

Step 6

Place the warm rice in a bowl, then top it with slices of bluefin tuna. Drizzle with poke sauce, add sliced avocado, and sprinkle with sesame seeds and shichimi togarashi.