Tom Walton's tuna poke bowl

Name: Tom Walton's tuna poke bowl
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 2 cups (400g) sushi rice, rinsed well; 400g sashimi-grade tuna loin, cut into 2cm cubes; 1/3 cup (80ml) ponzu (recipe below); 1/2 cup loosely packed coriander leaves; 1/2 cup loosely packed mint leaves; 3 spring onions, thinly sliced; 2 long green chillies, thinly sliced; Juice of 1 lime; 1 green papaya or green mango, peeled, cut into matchsticks; 6 watermelon radishes (substitute red radishes), thinly sliced; 2 avocados, halved; 1 cup (140g) frozen podded edamame, blanched, refreshed, drained; 8 baby cucumbers (cukes), halved lengthways; 1/4 cup (30g) macadamia coconut crunch (recipe below); Baby coriander and fermented green sriracha (recipe below – substitute store-bought sriracha), to serve; 2 tbs rice wine vinegar; 150ml mirin; 1 cup (10g) bonito flakes (from Asian food shops – optional); Juice of 2 limes; Juice of 1 lemon; 100ml soy sauce or tamari; 1/2 cup (75g) macadamias; 1/2 cup (25g) coconut flakes; 1/4 cup (35g) white sesame seeds; 1/4 tsp chilli powder; 600g long green chillies, chopped; 3 garlic cloves, bruised; 5cm piece (25g) ginger, peeled, sliced; 1 cup (220g) caster sugar; 1 cup (250ml) apple cider vinegar

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Tuna, green papaya and avocado poké bowl

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by delicious. team

delicious. team

Oct 05, 2017

Tastes just as good as it looks. Recipe by chef Tom Walton, from Nudefish poké.

2 cups (400g) sushi rice, rinsed well
400g sashimi-grade tuna loin, cut into 2cm cubes
1/3 cup (80ml) ponzu (recipe below)
1/2 cup loosely packed coriander leaves
1/2 cup loosely packed mint leaves
3 spring onions, thinly sliced
2 long green chillies, thinly sliced
Juice of 1 lime
1 green papaya or green mango, peeled, cut into matchsticks
6 watermelon radishes (substitute red radishes), thinly sliced
2 avocados, halved
1 cup (140g) frozen podded edamame, blanched, refreshed, drained
8 baby cucumbers (cukes), halved lengthways
1/4 cup (30g) macadamia coconut crunch (recipe below)
Baby coriander and fermented green sriracha (recipe below – substitute store-bought sriracha), to serve

Ponzu

2 tbs rice wine vinegar
150ml mirin
1 cup (10g) bonito flakes (from Asian food shops – optional)
Juice of 2 limes
Juice of 1 lemon
100ml soy sauce or tamari

Macadamia coconut crunch

1/2 cup (75g) macadamias
1/2 cup (25g) coconut flakes
1/4 cup (35g) white sesame seeds
1/4 tsp chilli powder

Fermented green sriracha

600g long green chillies, chopped
3 garlic cloves, bruised
5cm piece (25g) ginger, peeled, sliced
1 cup (220g) caster sugar
1 cup (250ml) apple cider vinegar

Method

1.

For the ponzu, place all ingredients and 50ml water in a clean screw-top jar and shake to combine. Store, chilled, for up to 1 week.
2.

For the macadamia coconut crunch, preheat oven to 160°C. Grease a baking tray and line with baking paper.
3.

Combine all ingredients on prepared tray and bake for 10 minutes or until toasted. Transfer to a food processor and pulse until mixture resembles coarse breadcrumbs. Set aside to cool. Store, in an airtight container at room temperature, for up to 4 weeks.
4.

For the fermented green sriracha, preheat oven to 110°C. Place chilli, garlic, ginger, sugar and 1 tbs salt flakes in a food processor and whiz for 1 minute or until finely chopped. Transfer to a clean 500ml (2-cup) glass jar, seal and stand, at room temperature, for 3-5 days (standing at warmer temperatures will cause fermentation to occur more quickly) or until you begin to see the mixture bubbling slightly. Stir through apple cider vinegar before using. Transfer to a clean 1L (4-cup) jar and store, chilled, for up to 2 months.
5.

For the bowl, place rice and 2 1/2 cups (625ml) water in a saucepan over high heat and bring to the boil. Cover, reduce heat to low and cook for 12 minutes. Remove from heat and stand, covered, for 10 minutes. Stir gently with a fork, then transfer to a bowl and cool to room temperature.
6.

Divide rice among serving bowls. Toss tuna, ponzu, coriander, mint, spring onion, chilli and lime juice in a bowl and divide among rice bowls. Divide remaining ingredients among bowls, finishing with a sprinkle of macadamia coconut crunch. Scatter with baby coriander and serve with sriracha.