Enjoy your tuna catch in a way that highlights its fresh, pure flavor with this poke bowl.
Yellowfin Tuna Poke Marinade
- 1 lb of Yellowfin Tuna; 1/4 in Diced
- 2 Tablespoons Sesame Oil
- 1/4 Cup Soy Sauce
- 1 Tablespoon Sambal Oelek
- 2 Tablespoons Ginger; Paste or Grated
- 3 Tablespoons of Sake
- 3 Tablespoons of Mirin
- 1 Bunch of Green Onions; Finely Sliced
Japanese Onion Salad
- 1 Whole Sweet Onion; Thinly Sliced
- 2.5 Tablespoons Canola or Vegetable Oil
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Honey or Granulated Sugar
- Sea Salt
- 2 Cups of Sushi Rice; Dry
- 5 Tablespoons Mizkan Sushi Rice Seasoning
- Toasted Sesame Seeds
- Avocado (Optional)
- Seaweed Salad (Optional)
- Mango; Diced (Optional)
- Cucumber; Diced or Sliced (Optional)
- Begin by taking a sauce pan and heating it to medium-low heat on your stove top.
- Once the pan becomes hot add in your sake and mirin and let this mixture have a low-rolling boil until the alcohol from the sake cooks off.
- Once the alcohol cooks off, pour the mixture immediately into a cup set in a bath of ice water to bring the temperature of the liquid to a cold temperature as to ensure that you do not cook the tuna in the marinade.
- Once the sake-mirin mixture has cooled down, place it in a large bowl and add in the rest of your marinade ingredients including sesame oil, soy sauce, ginger, sambal oelek, and green onions. (Make sure to only use the green, upper portion of the green onions in your marinade so as to not add a stronger onion flavor to the marinade from the white, root section of the green onions.)
- Place your diced tuna and the marinade into a sealable container and let the poke sit in the fridge to marinate for 1 hour.
- While the tuna is marinating, begin to cook your rice either in a rice cooker or on your stovetop using a deep set pot. Once the rice is done cooking, add in your sushi rice seasoning while the rice is warm and set the rice aside.
- For the onion salad begin by taking your sliced onions and soaking them in a bowl of cold salt water for 10 minutes.
- Next, take the onions out and with a paper towel squeeze all of the water out of the onions and then set them aside in a separate bowl. Add in your rice vinegar, soy sauce, vegetable oil, and your sugar or honey.
- Mix your ingredients together thoroughly and then set the onion salad aside.
- Finally, once your tuna has marinaded for an hour, take it out and plate it over a nice bowl of sushi rice and then top it with toasted sesame seeds and any additional toppings you would like. I like mine with seaweed salad, onion salad, avocado and cucumber but you can get creative with any toppings you may prefer!
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