Japanese

Ahi Tuna Poke Bowl

Name: Ahi Tuna Poke Bowl
Total time: 45 min
Cuisine: Japanese
Ingredients: 2 cups sushi rice; 6 tablespoons sushi rice vinegar; 1 bunch scallions; ½ pound ahi tuna loin; 1 bag mixed golden & black sesame seeds; 2 garlic cloves; 1-inch piece of ginger; ½ cup Tamari & Yuzu Dressing; 3 egg yolks; 1 teaspoon rice wine vinegar; 2 tablespoons Sriracha; truffle salt or flaky sea salt; 1 cup grapeseed oil; 2 cucumbers; 1 bag mushrooms; 2 ounces shelled edamame; 1 avocado; ½ cup pickled daikon & carrot; Black pepper, to taste; Kosher salt, to taste; ¾ cup Japanese rice vinegar; ⅓ cup sugar; 1 tablespoon kosher salt; 1 small piece kombu; 1½ cups rice wine vinegar; 1 cup water; ½ cup sugar; 1 tablespoon kosher salt; 1 cup grated carrot; 1 cup grated daikon

My recipe

The tuna has to be sushi grade — no shortcuts there.

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Total45 min

LevelEasy

AheadYes

1h rice soak/rest + marinate

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Ingredients

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Units

480 ml sushi rice
90 ml sushi rice vinegar
1 bunch scallions
225 g ahi tuna loin
1 bag mixed golden & black sesame seeds
2 garlic cloves
1-inch piece of ginger
120 ml Tamari & Yuzu Dressing
3 egg yolks
5 ml rice wine vinegar
30 ml Sriracha
truffle salt or flaky sea salt
240 ml grapeseed oil
2 cucumbers
1 bag mushrooms
57 g shelled edamame
1 avocado
120 ml pickled daikon & carrot
Black pepper, to taste
Kosher salt, to taste
For the sushi rice vinegar
180 ml Japanese rice vinegar
80 ml sugar
15 ml kosher salt
1 small piece kombu
For the daikon & carrot pickles
360 ml rice wine vinegar
240 ml water
120 ml sugar
15 ml kosher salt
240 ml grated carrot
240 ml grated daikon
For the tamari & yuzu dressing
120 ml tamari
120 ml yuzu juice
30 ml sesame oil
30 ml grapeseed oil

Shopping list →Tools

Cutting boardKnifeMedium mixing bowlLarge mixing bowlFine mesh strainer2 quart sauce pot with lidClean kitchen towelPlatePaper towelPlastic wrap

Method

1
Place the sushi rice in a mixing bowl and cover with cold water. Gently move the rice in the bowl with the back of your hand to wash the rice. The water will turn cloudy. Drain the water and repeat this process until the water runs clear, about 8-10 times. Transfer the washed rice into a strainer and allow to sit for 45 minutes to 1 hour.
2
Place the rinsed rice in a 2 quart sauce pot and cover with 2½ cups of water. Bring to a simmer, cover, and reduce the heat to very low. Allow the rice to cook for 20 minutes, then remove from the heat and set aside for 25 minutes, leaving the lid on. Transfer to a large mixing bowl and gently mix in the sushi rice vinegar. Cover with a towel and keep at room temperature..
3
Slice the scallion tops and dice the scallion bottoms. Remove the tuna from its package and lay onto a paper towel-lined plate. Dice fish into bite-sized cubes. Place in a medium mixing bowl, add the sesame seed mix and scallion bottoms. Grate the garlic and ginger into a bowl. Season with salt and Tamari & Yuzu dressing. Mix well, then add to the bowl with the fish. Cover with plastic wrap and set in your fridge to marinate.
4
In a medium mixing bowl, whisk together the egg yolk, vinegar, Sriracha, and a Pinch of truffle salt or flaky sea salt until frothy. Very slowly drizzle in the grapeseed oil, whisking continuously, to make the Sriracha mayo. Slice cucumber into rings. Cut the mushrooms into 1” pieces. Season edamame with salt and pepper.
5
Wipe and slice the avocado. Let's make some bowls!!! Add two happy scoops of rice into a bowl and add a little bit of each ingredient. Dress with the tamari/yuzu dressing, top with Sriracha mayo, and enjoy a healthy yet satisfying dish for any warm day!!! We’ve shared the recipes below so you can recreate them in your own kitchen.
6
Sushi Rice Vinegar. 1. In a small pot over medium-low heat, stir together the vinegar, sugar, and salt in a pot and bring to a simmer. 2. Remove the pot from the heat, add the kombu, and allow it to come to room temperature. 3. Strain and use for your future sushi making endeavors!
7
Daikon & Carrot Pickles. 1. In a small pot over medium-low heat, bring the vinegar, sugar, water, and salt to a simmer. 2. Place daikon and carrots into a heat-proof container and pour over hot pickling liquid. Let cool to room temperature and store in your fridge and use for all your pickle needs!!!
8
Tamari & Yuzu Dressing. 1. In a small bowl, whisk together the tamari and yuzu juice until combined. Slowly whisk in the oil to emulsify.