Photo by Evan Sung
This Hawaiian poke-style tuna rice bowl is packed with delicious, umami-rich protein.
Recipe information
Yield
4 servings
Ingredients
1/4 cup Japanese soy sauce
1 tablespoon plus 1 teaspoon mirin (sweet rice wine)
2 teaspoons toasted sesame oil
1 to 2 teaspoons tobanjan (chile bean sauce), preferably a Japanese brand
1 teaspoon granulated sugar
1 pound sushi-grade tuna, cut into 1/2-inch cubes
1/2 medium Hass avocado, peeled, pitted, cut into 1/2-inch pieces
6 cups cooked short-grain white rice or cooked, vinegared short-grain white rice, warm
1 nori seaweed sheet
1/4 cup thinly sliced fresh shiso leaves (also called Japanese mint and perilla) or scallion greens
1 teaspoon toasted sesame seeds
Preparation
Step 1
Combine the soy sauce, mirin, sesame oil, tobanjan, and sugar in a medium mixing bowl and stir until the sugar dissolves. Add the tuna and avocado to the bowl, toss well, and set aside to marinate for a few minutes but no more than 5 minutes.
Step 2
Divide the rice among 4 wide bowls. Top each bowl with the tuna and avocado, leaving the sauce behind. Then drizzle the sauce over the tuna and avocado. Tear the nori into small pieces and scatter some over each bowl; top with the shiso and sesame seeds. Eat right away.
From Mastering the Art of Japanese Home Cooking © 2016 by
Masaharu Morimoto. Reprinted by permission of Ecco, an imprint of HarperCollins Publishers.
Buy the full book from HarperCollins or from Amazon.
Recipe notes
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