Yellowfin Tuna Poké Bowl

Serves 2

Poké, the Hawaiian verb for "to slice or cut," is a raw fish salad that traces its heritage back to Hawaiian fishermen who would cut off pieces of their catch and season it for a quick snack.

Ingredients

• 300g Yellowfin Tuna Loin, cubed

• 4 oz Soy Sauce

• 1 oz Sesame Oil

• 2 tsp Grated Ginger, fresh

• 1/4 Red Onion, thinly sliced

• 1/2 Japanese Cucumber, diced

• 4 Scallions, sliced

• 1/2 Mango, diced

• 1/2 Avocado

• 1 Tbs

• 1 tbs Lime Juice

• 1 Tsp Toasted Macadamia Nut, finely chopped

• 1 tsp White Sesame Seeds

• 2 tbs Furikake Rice Seasoning

• 2 Cups White Rice, cooked

• Salt

• Sugar

• Maldon Finishing Salt

Directions

Rice: Cook two cups rice. Let chill to room temperature.

Avocado Puree: In a small non-reactive bowl mash avocado. To keep from browning immediately add lime juice. Pass through fine mesh metal sieve. Add pinch of salt and sugar to taste. Cover finished puree with plastic wrap, making sure no air is trapped, and set aside in fridge.

Poké: In medium non-reactive bowl combine fish and shoyu, then sesame oil. Add sugar and salt. Incorporate ginger, red onion, cucumber, scallions, and mango, making sure to mix well. Set aside in fridge.

Plating: Smear avocado puree on inside of bowl. Sprinkle with red pepper flakes. Add scoop of rice. Sprinkle furikake over rice. Spoon poké over rice. Finish with macadamia nut, sesame seeds, scallions, and Maldon finishing salt. Serve immediately.