This is a mouthwatering tuna and salmon recipe! The fish is not cooked but is mixed in a tart ponzu sauce and then added on top of a bed of rice. Various toppings like avocados, sesame seeds, and spicy mayo are added to taste!Ā
- ½ pound fresh tuna, cut into ½-inch pieces
- ½ pound organic fresh salmon, cut into ½-inch pieces
- 2 cups short-grain sushi rice
- 1½ teaspoons kosher salt, plus more
- 2 tablespoons dried seaweed
- 3 tablespoons mirin
- 3 tablespoons soy sauce
- ½ teaspoon sesame seeds, plus more for serving
- ¼ cup unseasoned rice vinegar
- 1 tablespoon sugar
- ¼ English hothouse cucumber, sliced in half lengthwise, sliced crosswise into half-moons
- ¼ cup mixed fresh citrus juice (such as lime, lemon)
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- ¼ cup mayonnaise
- 1 tablespoon hot chili paste
- 1 avocado, chopped
- Tobiko (for serving; optional)Ā
- Rinse and drain rice in a fine-mesh sieve several times until water runs clear. Let sit 30 minutes. Prepare rice in a rice cooker or in a saucepan. Fluff with a fork; keep warm.
- Meanwhile, soak seaweed in ½ cup cold water in a small bowl until rehydrated and softened, 30ā35 minutes. Drain and mix in a clean small bowl with 1 Tbsp. mirin, 1 Tbsp. soy sauce, and ½ tsp. sesame seeds; let sit 5 minutes. Drain.
- Whisk vinegar, sugar, 1 ½ tsp. kosher salt, and 2 Tbsp. water in another small bowl. Toss cucumber with a pinch of salt in another bowl and squeeze to expel excess water. Add cucumber to brine and let sit at least 10 minutes and up to 1 hour to pickle.
- Combine citrus juice, soy sauce, oil, remaining 2 Tbsp. mirin, and remaining 2 Tbsp. soy sauce in another small bowl; set ponzu aside.
- Whisk mayonnaise and chili paste in a final small bowl to combine; set spicy mayo aside.
- Toss tuna and salmon, hijiki, drained pickles, and ponzu in a large bowl.
- Just before serving, toss avocado into tuna and salmon mixture. Divide rice among bowls and top with tuna mixture, a dollop of spicy mayo, more sesame seeds, and some tobiko, if using.Ā
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