Cooked - Kombu-cured Kingfish Poke Bowl

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Kombu-cured Kingfish Poke Bowl

4.0

500 gm sashimi-grade kingfish, thinly sliced

80 ml (⅓ cup) rice wine vinegar

55 gm (¼ cup) caster sugar

2 small carrots (70gm each), shredded

5 baby red radishes, thinly sliced

800 gm (4 cups) cooked sushi rice

140 gm (1 cup) podded edamame

2 cups loosely packed mesclun

250 gm pickled cabbage (see note)

1 avocado, cut into wedges

60 ml (¼ cup) kombu dashi (see note)

60 ml (¼ cup) lime juice

1 tbsp each sesame oil, honey and sambal oelek

2 tsp finely grated ginger

2 spring onions, green part thinly sliced

1 jalapeño chilli, thinly sliced

150 gm (½ cup) Kewpie mayonnaise

2 tbsp lime juice

1 tsp shichimi togarashi, plus extra for scattering

For marinade, whisk ingredients in a bowl and season to taste. Add kingfish and marinate in refrigerator for 30 minutes.
Meanwhile, combine vinegar, sugar, 1 tsp salt flakes and 80ml water in a small saucepan over medium heat and bring to the boil (3-5 minutes). Transfer to a heatproof bowl. Add carrots and radish and stir gently to coat. Cool to room temperature before using (30 minutes).
For togarashi mayonnaise, combine ingredients in a small bowl and season to taste.
To serve, divide rice into bowls, and top with pickled vegetables, edamame, mesclun, kingfish and avocado. Scatter with togarashi and serve with mayonnaise.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

CategoryPoke Bowl

Cuisine🇯🇵Japanese

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 21 weeks ago

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