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.