Monday, December 5, 2016

Tuna Poké Bowls

   I found this recipe in a Bon Appetit Magazine, and followed it exactly according to the directions. I also had some pickled red onion in my fridge which I used as a topping as well- but was not called for in the recipe. In my opinion every rice bowl is like a salad bar- you can top on whatever looks and feels good to you! If you don't like raw fish you can sear the tuna first, or make this with cooked salmon; you might also want to try this with raw salmon as well. This Poké bowl is loaded with flavor and color- umami and filling, it makes the perfect dinner or lunch. I recommend making these appetizer size and serving them to a crowd; they're easy to assemble and SO pretty.

Yields: 4 servings

Recipe taken from Bon Appetit Magazine

The Tuna

1 lb fresh tuna, cut into 1/2" pieces

The Seaweed

2 tbsp dried hijiki seaweed
1 tbsp mirin
1 tbsp soy sauce
1/2 tsp sesame seeds

The Pickles

1/4 cup unseasoned rice vinegar
1 tbsp sugar
1 1/2 tsp kosher salt
2 tbsp water
1/4 english cucumber
1 sliced jalapeno

The Rice
2 cups sushi rice, cooked
according to package

The Dressing

1/4 cup lime juice
4 tbsp soy sauce
2 tbsp mirin
1 tsp toasted sesame oil

To Assemble

1 thinly sliced scallion
1 diced avocado
toasted sesame seeds
spoonful of caviar

Rehydrate seaweed in 1/2 cup cold water until softened. 30-35 minutes. drain and mix with mirin, soy sauce, and sesame seeds. let sit for 5 minutes, then drain again. in a separate bowl whisk rice vinegar, sugar, salt, and water in a bowl. slice the cucumber and jalapeno thinly. add cucumbers and jalapeno to brine, and let them soak for 10-60 minutes. in small container whisk together the dressing ingredients and set aside.

To assemble, toss together tuna, seaweed, pickles and sauce. divide sushi rice among bowls. Top with tuna mixture, then add all the toppings you'd like!
Bon Appétit!

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