Ahi Tuna Poke Bowl
Chef Connie
Rated 5.0 stars by 1 users
Category
Fish
Cuisine
Hawaiian
Author:
Chef Connie
Servings
2-4
Prep Time
100 minutes
Cook Time
20 minutes
Dive into Chef Connie's delectable Ahi Tuna Poke Bowl, a vibrant fusion of fresh tuna marinated in soy sauce, sesame oil, and served atop a bed of sushi rice with avocado, cucumber, and crunchy seaweed salad. Perfect for a light yet satisfying meal bursting with flavors! 🍣🥑🥒
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
-
S&P Seasoning
- 1 cup grapeseed oil
- 2 cucumbers
- 1 bag mushrooms
- 2 ounces shelled edamame
- 1 avocado
- ½ cup pickled daikon & carrot
- Black pepper, to taste
-
S&P Seasoning, to taste
- Cutting board
- Knife
- Medium mixing bowl
- Large mixing bowl
- Fine mesh strainer
- 2 quart sauce pot with lid
- Clean kitchen towel
- Plate
- Paper towel
- Plastic wrap
- Microplane or zester
MISE EN PLACE 🔪
Directions
2 Hours Before Cooking
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.
- 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.
PREP 🥒
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 S&P Seasoning 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.
In a medium mixing bowl, whisk together the egg yolk, vinegar, Sriracha, and a pinch of S&P Seasoning 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 S&P Seasoning.
- 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!!!
Recipe Note
This class includes Chef Connie’s Sushi Rice Vinegar, Daikon & Carrot Pickles, and Tamari & Yuzu Dressing. We’ve shared the recipes below so you can recreate them in your own kitchen.
Sushi Rice Vinegar
Ingredients
¾ cup Japanese rice vinegar
⅓ cup sugar
1 tablespoon S&P Seasoning
1 small piece kombu
To make
1. In a small pot over medium-low heat, stir together the vinegar, sugar, and S&P Seasoning 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!
Daikon & Carrot Pickles
Ingredients
1½ cups rice wine vinegar
1 cup water
½ cup sugar
1 tablespoon S&P Seasoning
1 cup grated carrot
1 cup grated daikon
To make
1. In a small pot over medium-low heat, bring the vinegar, sugar, water, and S&P Seasoning 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!!!
Tamari & Yuzu Dressing
Ingredients
½ cup tamari
½ cup yuzu juice
⅛ cup sesame oil
⅛ cup grapeseed oil
To make
1. In a small bowl, whisk together the tamari and yuzu juice until combined. Slowly whisk in the oil to emulsify.