tuna poke bowl
recipe courtesy of executive chef Josh Harris
takes 10 minutes + overnight refrigeration
makes 1 cup of dressing
½ cup soy sauce
1½ tbsp grated ginger
2 tbsp caster sugar
½ tsp sesame oil
1 orange zest
¼ cup mirin
1 lemon juice
place soy sauce, caster sugar and sesame oil in a small saucepan and bring to a gentle simmer.
once sugar has dissolved remove saucepan from the heat and zest/grate the orange and ginger, and stir in the mirin and lemon juice.
steep until cool, refrigerate overnight then pass through a fine strainer.
dressing will keep for up to 2 weeks in the fridge.
to assemble bowl:
cube some cucumber, slice some lettuce and avocado and arrange in shallow bowl. chop 100g tuna loin (per person) and mix with 1/2 tbsp dressing (per 100g) just before serving. add to bowl and top with shredded nori, sesame seeds, and a good dollop of Kewpie mayonnaise.< Back to Recipes < Back to Fish print recipe