Tuna Poke Bowl Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Sushi Rice:
2 cups (400g) sushi rice, rinsed
2 1/2 cups (625ml) water
Sushi Rice Seasoning:
1/4 cup (60ml) rice vinegar
2 tsp sugar white
1/4 tsp salt
Ginger Marinade Dressing:
1.5 TBSP soya sauce
2 tsp dark soy
2.5 TBSP toasted sesame oil
2 TBSP mirin
2 TSBP rice vinegar
2.5 tsp chilli paste or siracha
1.5 tsp grated ginger
Add brown sugar, approx 1.5 tsp or to taste
Poke Bowl:
350g / 12oz Sashimi grade tuna (or salmon, trout, or kingfish), diced 0.7cm/1/4"
1 small carrot, finely julienned
1 cucumber, deseeded and finely diced
1 avocado, peeled and cut into 8 wedges
6 red radish, finely sliced
1 cup shelled edamame, boiled or steamed per packet
1 green onion, finely sliced on the diagonal
black sesame seeds
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Directions: |
Directions:Sushi Rice:
1. Place water and rice in a large saucepan over medium-high heat, no lid.
2. Once at a boil, reduce to medium-low and place lid on leave for 18-20mins or until water is completely absorbed (DO NOT REMOVE LID)
3. Remove from stove with lid on and leave undisturbed for 15minutes
Sushi Rice Seasoning:
1. Mix sushi rice ingredients until sugars dissolve
2. Spread rice into a large pan (23 x 33cm / 9 x 13"), drizzle half seasoning over
3. Using a rice paddle or spatula, cut through the rice and gently fold over to mix
4. after 1 minute of mixing, drizzle the remaining seasoning, then cut/fold for 1 minute (will appear wet, but absorb in next step)
5. Leave the rice to cool to warm/room temp - about 20 mins, may stick in front of a fan to cool quicker
Poke Bowl Assembly:
1. Dressing: mix ingredients in a bowl
2. Divide rice between bowls, top with radish, carrot, edamame and avocado
3. Place tuna in dressing and toss (no need to marinade), then immediately transfer onto rice
4.Sprinkle cucumber over the top, green onion and sesame seeds
5. Drizzle over remaining dressing to taste
See Notes section for comments on choosing ingredients.
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Number Of
Servings: |
Number Of
Servings:4 servings (Kcal 591) |
Preparation
Time: |
Preparation
Time:Prep 20mins / Cooking 15mins / Rice Cooling 20mins |
Personal
Notes: |
Personal
Notes: Sushi Rice: look for specifically labelled, it will be short-grain white rice that is sticky when cooked
Rinsing Rice: place in colander and swish with hands in running water for 15 seconds
Rice Vinegar or rice wine vinegar: specifically required
Soy Sauce: may use light
May substitute Dark Soy with more light or all-purpose soy
DO NOT use dark soy in place of light or all-purpose soy
Toasted Sesame Seed oil, has more dark/intense flavour than regular
Mirin: A sweet Japanese cooking Sake; may sub with Chinese cooking wine (Shaoxing wine) PLUS 3/4 tsp sugar
if cannot consume alcohol, sub with:
2 tsp honey PLUS 3 tsp of unsweetened grape or apple juice (Yes, will replace the complexity of mirin in dressing and no it will not taste fruity)
Sashimi Fish: essential ingredient, should be labelled as such in the shop. require 80 to 100g / 2.5 - 3.5 oz per person (Fish is not dense, will go far when chopped)
Cucumber: cut lengthwise into half then quarters, then cut off watery seeds in the middle; finely dice
Edamame are soy beans, boil or steam like peas
Nutrition:
Kcal 591 kcal
Carbs: 64 grams
protein 32g
saturated fat 4g
cholesterol 33mg
sodium 905mg (soya sauce contributes)
potassium 820mg
fiber 9g
sugar 8 g
vitamin A 4615 IU
vit C 14mg
Calcium 57mg
iron 3mg
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