The Palmwood - Journal

Yellowfin Tuna Poke Bowl Recipe

Recipe: Mychael Henry. Written by: Jeff Masamori.

Poke, 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. Our buddy Mychael Henry (@cookwilltravel) has elevated Poke to an art form, and spoiled us on our recent trip to Kauai with this recipe. Serves 2.

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Ingredients

300g Yellowfin Tuna Loin, cubed

4oz Soy Sauce

1oz 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 tbsp Lime Juice

1 tsp White Sesame Seeds

2 tbsp Furikake Rice Seasoning

2 Cups White Rice, cooked

Sugar

Maldon Finishing Salt

Preparation

‍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.

‍Poke: 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 poke over rice. Finish with macadamia nut, sesame seeds, scallions, and Maldon finishing salt. Serve immediately.