I would like to dedicate this post and give a personal shout out to Mare, my best friend of 10 years but what seems like 26.
THINGS I LOVE TO DO WITH MARE:
drink iced coffee
blast Jason Mraz and Lady Gaga with the windows down
order bridges of sushi and finish the entire thing
go to Graeter’s directly after the massive bridge of sushi
wear our matching CIN hats religiously
order instagrammable food and take way too many pictures of it
try new recipes while drinking wine and wearing our matching aprons
ONE MILLION MORE THINGS that I’m not going to name because it would probably bore you
ANYWAYS, you get the gist. Mare and I have a blast together and I can always count on her to be down to try a new recipe, while also sitting through the photo shoot I have planned for whatever we’re cooking. ;)
Perfect example of this would be the Poke bowls we just made last week! They were DELICIOUS and I’m pretty sure we were both very over taking the photos within 5 minutes… all we wanted to do was eat!
I originally made these with my sister and brother-in-law who got the recipe from Bon Appetit magazine. (Thanks Holls and Curt!) Definitely a keeper, and one of the best tuna Poke bowls I have ever had!!
TUNA POKE BOWLS
2 cups short-grain sushi rice
1½ teaspoons kosher salt, plus more
2 tablespoons dried hijiki (seaweed)
3 tablespoons mirin, divided
3 tablespoons soy sauce, divided
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
1 jalapeño, thinly sliced
2 scallions, thinly sliced
¼ cup mixed fresh citrus juice (such as lime, lemon, and grapefruit)
2 tablespoons white soy sauce or soy sauce
1 teaspoon toasted sesame oil
¼ cup mayonnaise
1 tablespoon hot chili paste (such as sambal oelek)
¾ pound highest-quality fresh tuna, cut into ½-inch pieces
1 avocado, chopped
Tobiko (for serving; optional)
Rinse and drain rice in a fine-mesh sieve several times until water runs clear. Let sit 30 minutes.
Combine rice and 2 cups water in a medium saucepan, season lightly with salt, and bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender, 18–22 minutes. Remove from heat and let sit 10 minutes. Fluff with a fork; keep warm.
Meanwhile, soak hijiki 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.
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 and jalapeño to brine and let sit at least 10 minutes and up to 1 hour to pickle.
Soak scallions in a medium bowl of cold water until they begin to curl, about 10 minutes. Drain and squeeze dry.
Combine citrus juice, white 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, hijiki, drained pickles, scallions, and ponzu in a large bowl; season with salt.
Just before serving, toss avocado into tuna mixture. Divide rice among bowls and top with tuna mixture, a dollop of spicy mayo, more sesame seeds, and some tobiko, if using.
Mare and I couldn’t find sushi rice, so we just ended up using Arborio- still worked great.
We also couldn’t find Tobiko, but I’m sure it would have been great if we had it!
We only used regular soy sauce, no white soy sauce around.
For the hijiki, we just cut up strips of regular nori sheets. A few modifications but the recipe still turned out great!
read original recipe here.