Tuna Salmon Pokebowl

September 16, 2019

Tuna Salmon Pokebowl

TUNA SALMON POKEBOWL

Recipe By Seafood Crate

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!

INGREDIENTS

  • 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)

DIRECTIONS 

  1. 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.
  2. Meanwhile, soak seaweed in ½ cup cold water in a small bowl until rehydrated and softened, 30–35 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.
  3. 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.
  4. Combine citrus juice, soy sauce, oil, remaining 2 Tbsp. mirin, and remaining 2 Tbsp. soy sauce in another small bowl; set ponzu aside.
  5. Whisk mayonnaise and chili paste in a final small bowl to combine; set spicy mayo aside.
  6. Toss tuna and salmon, hijiki, drained pickles, and ponzu in a large bowl.
  7. 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.

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