SERVES 4 // PREP TIME 20 MINS // COOK 50 MINS (PLUS STANDING)
You’ve heard of K-pop; now here’s our K-poke. Korean flavours join the more traditional Japanese and Hawaiian, kimchi adding a funky element while its pickling liquid ever so slightly cures the fish.
400 gm (2 cups) brown rice
5 cm piece dried kombu
350 gm sashimi-quality skinless tuna fillet, diced
100 gm kimchi, coarsely chopped plus
1½ tbsp kimchi liquid
1½ tbsp soy sauce
1½ tbsp rice vinegar
1½ tbsp sesame oil
2 tsp roasted sesame seeds, plus extra to serve
2 avocados, cut into thin wedges
Thinly sliced spring onion, to serve
1 Place rice, kombu, 750ml water and 1 tsp sea salt in a saucepan, bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 50 minutes. Remove from heat and stand covered for 10 minutes, then discard kombu and fluff up rice with a fork.
2 Combine tuna, kimchi and kimchi liquid, soy sauce, vinegar, sesame oil and sesame seeds in a bowl, toss to combine and stand to marinate lightly (10 minutes).
3 To serve, divide warm rice among serving bowls, top with tuna mixture and avocado, drizzle with any juices that remain from the tuna and scatter with spring onion and extra sesame seeds. Drink suggestion Amber ale. PREVIOUS PAGE Trout poke Bowl (left) from Robert Gordon Australia. Brett Stone bowl (centre) from Claypool. Bowl (right) from Batch Ceramics. Small pink bowl from Zakkia. Tuna K-poke Brett Stone bowls from Claypool. All other props stylist’s own. Snapper
poke All props stylist’s own. Stockists p182.