A couple of years ago I had the pleasure of visiting an aquaculture farm in Hawaii that we had been working with quite a lot at the time, Hawaiian Kanpachi. Not only did I get to see some of the most sustainable aquaculture farming techniques being practised to date, the trip also provided me with my first “real” opportunity tasting poke (honestly i think this is what is was most excited about going to Hawaii for, oh and the snorkeling and surf!)... anyways soon after that there was a poke on the menu back at home…
So here you go… Tuna Poke Bowl (I know it looks like a lot, but i promise with the help of siri and google we can get through this). We’ve provided you a base kit to prepare a delicious poke style rice bowl, it’s gonna be amazing! But to make it even more amazing I will make a suggestion if I may,... consider having a avocado on hand (ripe of course), some cucumber, cherry tomatoes or those fancy heirloom sorts if you wish, some shallot or red onion and some scallion or chive, oh and some lemon or lime.
*chef note - i’ll be honest i am shitty at cooking rice in a pot, my world changed when i bought a crappy little black & decker rice cooker at canadian tire for $20, honestly i use it at least once a week… food for thought, or eating lol.
Tuna Poke Bowl (for 2-4)
- 1lb “poke” cut Yellowfin Tuna
- 2cups sushi rice, uncooked
- tamari soy mirin yuzu dressing
- tasty chili mayo
- terramor farms greens and radish
- togarashi spice (japanese chili spice)
- toasted sesame seeds
- pickled ginger
- sweet soy
- crispy shallots
- follow rice cooker directions for cooking 2cups of sushi style rice, oh oh… you didn’t buy one then…., well I will try my best. You’ll need a medium sized pot w/ lid. Add the 2 cups of rice and about 2.8 cups of water give a quick stir and bring to a boil on medium high heat uncovered (should take 5mins or so), as rice comes to a boil give another quick stir cover with lid and drop heat down to low and set timer for 20 mins, turn off element and remove pot from heat let stand for 5-10mins and fluff with fork.. Set aside covered.
- marinate cubed ahi tuna with the tamari soy mirin yuzu dressing, gluten free i might add (it’s the brown sauce in the 250ml deli container) and remember when i mentioned allium, well here would be a great time to slice up a shallot or abit of red onion and toss it with the dressing and fish…. mmmm tasty!
- really now at this point you are almost there, if you have that avocado and cucumber slice it up, cube it up however you like… I gave you a couple of radishes and you can carefully slice those for some nice fresh peppery notes added to the bowl when ready… and gather the rest of that mise en place it’s time to get to the plate or bowl I guess.
To The Plate
- Get some of the rice down in bowl, add marinated poke cubes with dressing, add terramor greens, radish slices, cukes, avocado and tomatoes… some pickled ginger and pickled onion slices, some toasted sesame seeds… put a few small dollops of the tasty chili mayo over the dish, drizzle with some sweet soy (use a small fork or spoon) dust with togarashi and fried crispy shallots… oh and some chopped scallion or chive could be nice and a squeeze of some citrus over everything of course.
- I know i know it sounds like a lot, but honestly just think of it like you are going to eat this funky kinda hip salad bowl thing, and really as long as you get all that goodness we have given you into that bowl… it’s gonna be damn tasty!
ENJOY and THANK YOU from the Whalesbone Team!