Tuna Poke Bowl
Main Dishes • Hawaiian
Description
Recipe provided by the chef of a popular American restaurant.
Ingredients
- Rice 15 oz
- Bluefin Tuna 10 oz
- Leek 0 oz
- Toasted Sesame 0 oz
- Avocado 0 oz
- Shichimi pepper 0 oz
- Salt 0 oz
- Sugar 20 oz
- Vinegar essence 20 fl oz
- Kombu Seaweed 0,4 pieces
- Soy Sauce 30 teaspoons
- Mizukan Sauce 0 fl oz
- Mirin 0 fl oz
- Meyer Lemon Juice 0 fl oz
- Orange juice concentrate 0 fl oz
- Tuna 1½ g
- Tobanjan sauce 0 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.
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