- Serves 6
- Cakebread Cellars Culinary Team
- Pairs well with:
- Chardonnay, Cuttings Wharf Vineyard
From our 2017 Marine Terroir Day
1 lb. sashimi grade tuna
½ jalapeño, seeded, minced
4 oz. English cucumber, seeded, ¼-inch dice
2 tsp. sweet onion, minced
4 tsp. green onions, minced
2 tsp. dried Hijiki seaweed, hydrated with water
1 tsp. sesame oil
2 T. soy sauce
1 tsp. honey
pinch fleur de sel
1 c. short grain rice
1 c. water
3 T. rice vinegar
1 tsp. sugar
½ tsp. salt
Tuna Poke Bowl
Dice the tuna into ½-inch pieces. Combine with the jalapeño, cucumber, sweet onion, green onion and seaweed. Keep in a bowl on ice.
Place the rice in a saucepan and cover with cold water. Stir the rice with your fingers and drain off the water. Cover with more water, stir and drain again. Repeat until the water runs clear. Cover with 1 cup water and place over medium-high heat. Bring to a boil, stir the rice, cover and reduce heat to low. Cook for 13-15 minutes until all the water has been absorbed. Remove from the heat and place in a bowl. Season with the vinegar, sugar and salt and gently mix to incorporate seasonings. Allow the rice to cool to room temperature.
To serve, season tuna with sesame oil, soy sauce, and honey and fleur de sel. Place ½ cup cooled sushi rice in each bowl and top with ½ cup tuna poke.