Morimoto's Tekka Don No Poke (Hawaiian Poke-Style Tuna Rice Bowls)
This recipe for Poke-Syle Tuna Rice Bowls from Morimoto will make you feel like you're at a restaurant. They're so easy to make, you won't believe you can this Japanese dish at home!
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Makes: 4 servings
Ingredients
- ¼ cup Japanese soy sauce
- 1 Tbsp + 1 tsp mirin sweet rice wine
- 2 tsp toasted sesame oil
- 1-2 tsp tobanjan chile bean sauce (I recommend 2 tsp for a nice spicy kick)
- 1 tsp granulated sugar
- 1 lb. sushi-grade tuna cut into ½-inch cubes
- ½ medium Haas avocado peeled, pitted, and cut into ½-inch pieces
- 6 cups cooked short-grain white rice I used sushi rice
- 1 nori seaweed sheet
- ¼ cup thinly sliced fresh shiso leaves AKA Japanese mint or perilla I substituted with mint
- 1 tsp toasted sesame seeds
Instructions
- Combine soy sauce, mirin, sesame oil, tobanjan, and sugar in a medium mixing bowl and stir until sugar dissolves.
- Add diced tuna and avocado to sauce in bowl, toss well, and let marinate for up to five minutes (but no more than that!).
- Divide cooked rice between wide bowls and top with tuna and avocado mixture, leaving sauce behind.
- Drizzle sauce over the tuna/avocado.
- Tear nori sheets into small pieces and sprinkle over the bowls. Top with shiso leaves and sesame seeds.
- Enjoy immediately!
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