Hawaiian Ahi tuna poke bowl . Recipe
Classic recipe from Hawaii , really close to sushi but with a difference and elegant appeal.
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10mins
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15mins
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10mins
- Part one of the recipe
- Yellowfin tuna loin : 600 g
- Banana shallot(s) : 1 whole
- Spring onion(s) : 1 bunch
- Soy sauce : 50 ml
- Sesame oil : 20 ml
- Avocado(s) : 2 whole
- Garlic clove(s) : 1 whole
- Chilli sauce : 10 ml
- White sesame seeds : 15 g
- Part two of the recipe
- Japanese sushi rice : 500 g
- Rice wine vinegar : 100 ml
- Caster sugar : 50 g
- Fine salt : 20 g
- Water : 550 ml
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1. PART ONE OF THE RECIPE
Pat the tuna dry with a paper towel , try to get the tuna as dry as possible.
Cut the tuna into 2cm cubes and place it in a bowl
Dice the shallots as small as possible .
Slice the spring onion in angle.
Peel the garlic and puree it with help of your knife or using a garlic crusher.
Core the avocado and spoon the flesh out , cut it in 1cm cubes
Mix together with the tuna the diced shallots, spring onion,avocadocubes, garlic , sesame seeds, sesame oil and chilli sauce . -
2. FOR THE RICE
To make the seasoning, place the vinegar, sugar and salt in a saucepan, bring to a boil, reduce to a simmer and stir until the ingredients are dissolved.
Place the rice in a colander and wash thoroughly under cold running water. Leave to wash for 30 minutes.
Place the rice in a saucepan and cover with 550ml water. Bring to the boil and then reduce to a low simmer. Cover with a lid and cook without stirring for 10 minutes. Remove from the heat and set aside, covered, for another 10 minutes.
Place the rice in a large bowl. Pour the vinegar seasoning over the rice and mix the seasoning through the rice. Continue turning the rice for a couple of minutes. Cover with a damp cloth and leave to cool to room temperature before serving. -
3. TO SERVE
Fill a individual bowl with the rice and top with the tuna poke mix.
«For a difference flavour you can change the tuna for salmon and the rice for quinoa.»
