Tag: raw tuna recipe

Poke Bowls

Move over sushi salad, poke bowls are in the house! The Hawaiian raw fish dish has become a popular food trend and poke’ bars are popping over all over the place! I recently had a delicious make-your-own-bowl at Bravo Kosher Pizza in New York City and I’ve been wanting to recreate it ever since.

There’s nothing not to love about this light, fresh, quick and easy bowl of goodness, unless of course you don’t like raw fish! In that case, go ahead and use some mock crab (kani), or add some flaked cooked salmon. The possibilities are endless, so make it your own.

Poke Bowls

1/2 cup short grain brown rice, cooked according to package directions
1/2 lb sushi grade tuna or salmon (or a mix), diced
2 tsp soy sauce
1 tsp rice vinegar
1/2 tsp sesame oil
squirt of sriracha
1/2 tsp toasted sesame seeds
1/2 avocado, thinly sliced
1/4 cup edamame, thawed
1 radish, thinly sliced
1/2 cucumber, thinly sliced
1 jalapeno, thinly sliced
1 scallion, chopped
spicy mayonnaise, for serving
sweet sauce or teriyaki sauce, for serving

Method:

In a small bowl, combine the fish, soy sauce, rice vinegar, sesame oil, sriracha and sesame seeds. Divide the sushi rice between two bowls. Top with marinated fish, avocado, edamame, radish, cucumber, jalapeno, and scallions. Garnish with spicy mayo and sweet sauce, to taste.

VARIATION: You may also use quinoa, sushi rice, or go grain-free. Feel free to add any toppings of your choice.

Related Recipes:

sushi burrito
sushi salad
tuna sashimi with herbed crema
kani salad

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Pepper Crusted Tuna with Pineapple Guacamole & Herbed Crema

I used to hate raw fish. It make me all squeamish. Raw meat too. I mean why would you want to eat raw food, possibly swimming with parasites, if you could eat it cooked, am I right? I was fine with a runny egg or two. Or three. But not the real proteins. Put a fancy plate of beef tartare with a raw egg in the center in front of me and I was out the door.

But then sometime about a year or two ago, I decided I was done being afraid of food and I wanted to try everything. I’m still not a fan of beef tartare but I’ve come to love raw sushi. It’s so much fun to be able to order off the entire sushi menu now, and not just the cooked rolls! You’ll be surprised just how easy it is to prepare pepper-crusted tuna sashimi at home. Just make sure you get the freshest, best quality tuna out there for this dish.

Pepper Crusted Tuna 

2 sushi-grade fresh tuna steaks
coarsely ground black pepper
kosher salt
1 tsp olive oil
1/2 tsp sesame oil

Coat the tuna steaks evenly on all sides with a generous amount of freshly-ground black pepper and a pinch of kosher salt. In a frying pan, heat the olive and sesame oil over high heat. Sear the tuna steak for a few seconds on each side, just enough to form a crust, but not to cook the fish through.

For a medium-rare steak, cook for 1 minute per side.

NOTE: to make even rectangular or square slices, first cut your tuna steak into strips and sear each one individually. Slice thinly against the grain.

Pineapple Guacamole

2 avocados
1 clove garlic, minced
1 small or ½ large jalapeno, seeds and veins removed, minced
½ small red onion, diced small
⅓ cup finely diced fresh pineapple
juice of 1 lime
1 tbsp olive oil
kosher salt, to taste
cilantro, optional

Peel and dice 1 avocado. Add to a bowl and mash. Peel and dice the second avocado and add it to the bowl without mashing. Add remaining ingredients and gently mix to combine. Adjust seasoning, as necessary.

Herbed Crema

1 cup sour cream
handful of fresh parsley or cilantro, or a mix
1 clove garlic
1 tsp fresh squeezed lime juice
kosher salt, to taste

Add all ingredients to a food processor and blend until smooth.

Related Recipes:

pan seared tuna steak
persimmon guacamole
jalapeno crema

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