Looking for something traditional to recreate, Poke Bowls kept popping up
in my search which was to my surprise as I very much mistakenly thought they were Japanese There is certainly cultural cross which is the great thing I love about food it brings people from different backgrounds together to eat, celebrate and try something new.
I've kept mine relatively simple but you can add all sorts like seaweed, edamame, salmon, tomatoes even pineapple to make it a little more Hawaiian.
Servings:
Prep Time: 1+ can be scaled up to serve more
Cook Time: Less than 30 mins
Skill level: 1
Heat level: 0 Add as required
Ingredients
Rice
250g sushi rice or sticky rice should be sufficient
1 tbsp rice wine vinegar
Sauce
1 tsp white miso
2 tsp soy sauce
1 tsp sesame oil
1⁄2 tsp mirin
1 ginger peeled and grated
1 tsp agave syrup or honey
1 lemon (juice)
1 tsp black pepper
Fish and finish
1 sushi grade tuna steak (can be sourced online, supermarket is fine to use also
but must not be eaten raw so cook as instructed.)
1 large avocado, thinly sliced (add a squeeze of lemon to prevent it going brown.)
Fresh or pickled cucumber (steep in warm water some rice vinegar and a large pinch of salt until ready to plate.)
1 bag of carrot and mixed leaf salad
1/2 spring onion, sliced
Sesame seeds, black and white
Sprinkling of black pepper and shop bought crispy onions
Method
Top tips:
Get your rice cooking or steaming and then get the rest of your ingredients together to create your bowl. For the rice follow the packet instructions or cheat and buy ready cooked it's totally fine rice can be a tricky beast.
Sauce
1. To make the sauce, start by mixing together the white miso paste, soy sauce, sesame oil, mirin, agave, lemon juice, ginger and black pepper. Mix until smooth and runny set aside and get the tuna on.
Tuna
2. Oil with a little sesame then place into a medium hot pan, cook on one side flip and repeat.
FISH TIP: The trick for tuna steak is cook on one side until you see a line of cooked colour creeping up the side of the tuna. When it gets about halfway up flip it. Watch the other side and when the two lines meet in the middle sear the edges lightly wrap in foil and rest it.
3. Once the rice has cooked pour in tbsp of rice wine vinegar and stir through. Place rice in your bowl and start adding all the different finishing touches.
4. Firstly, the tuna sliced into strips, then the avocado, pickled cucumber, salad, sprinkle with the spring onions, sesame seeds, some crispy onions for extra texture, top with your sauce and serve.
Add some spicy aioli or sriracha for a little extra heat.
Rum Pairings
This month's boxes have two perfect rums to complement and you can source an array of tiki-based rums perfect for making some delicious cocktails.
