FreshFin Poké’s Ahi Tuna Poke Bowl with Classic Sauce
According to Nate Arkush, managing partner of FreshFin Poké, a great poké bowl starts with the highest quality seafood you can find. He recommends purchasing from St. Paul Fish Co., Empire Fish or Whole Foods.
Makes 4 servings
Classic poké sauce:
1 cup soy sauce (preferably low sodium Kikkoman brand)
1 ounce pure sesame oil
1⁄4 cup finely diced green onion
3 cups sushi rice (see recipe) Poké:
1 pound sushi-grade Ahi or Yellowfin Tuna, skin removed
1 1 cup daikon shelled radish edamame 1 cucumber 1 large carrot 1 red onion 1 bunch green onion, diced 1 bunch cilantro, chopped
Black sesame seeds for garnish
Black or pink Hawaiian sea salt for garnish
PrepareCover and classic refrigerate poke until sauce: ready Whiskto use.all ingredientsIt’s important together.to whiskthe ingredients.again immediately before using to evenly incorporate
Prepare sushi rice.
Assemble poké: Cut the tuna loin into about 3⁄4-inch cubes. Cover and refrigerate.
Boil edamame 3 minutes and then chill in ice bath. Drain.
Peel daikon, cucumber and carrot. Cut daikon and cucumber in half lengthwise, and cut them into very thin slices so they look like half-moons. Julienne the carrots about the size of matchsticks.
Quarter and peel the red onion. Shave very thin slices so onion does not overpower other flavors when combined.
Place 1 cup of the room-temperature sushi rice on bottom of each of 4 bowls.
In a larger mixing bowl, place the tuna, vegetables (as much of each vegetable as you desire), Hawaiian sea salt and 1⁄2 cup classic sauce; mix and taste. Add more sauce to taste if desired.
Pour even portions of the fish and vegetable mixture onto each bowl of rice. Garnish with finely diced green onion and a pinch of sesame seeds.
Note: Hawaiian sea salt can be found at a specialty Asian market such as Pacific Produce, 5455 S. 27th St., Oak Creek, or 8340 W. Appleton Ave.