KONA KANPACHI POKE BOWL
Photography by Keri Cooper
Equipment
- Bowl
- Whisk
- Rice Pot
Ingredients
Poke Bowl
- 3 oz. Kona Kanpachi Diced
- 2 Tbsp. Avocado Diced
- 1 Tbsp. Cucumber Diced
- 1 tsp. Green Onion Chopped
- 1 Tbsp. Yuzu Limu Vinaigrette Recipe Below
- 2 oz. Macadamia Nut Rice Recipe Below
- Yuzu Kosho Aioli Recipe Below
- Wasabi Tobiko
- Pinch of Hawaiian Salt
Yuzu Limu Vinaigrette
- 1 tsp. Limu Diced
- ¼ Cup Sunflower Oil
- ¼ Cup White Soy Sauce
- ¼ Cup Rice Vinegar
- ¼ Cup Yuzu
Macadamia Nut Rice
- 1 Cup Cooked White Rice
- 1 Tbsp. Toasted Macadamia Nuts Diced
- 1 tsp. Macadamia Nut Oil
Yuzu Kosho Aioli
- 1 Egg Yolk
- ¾ Cup Sunflower Oil
- ½ tsp. Garlic
- ½ tsp. Dijon Mustard
- 2 tsp. Yuzu Juice
- ¼ tsp. Yuzu Kosho
- Pinch of Salt
Instructions
Prepare Yuzu Limu Vinaigrette.
- Combine all ingredients in a bowl and whisk. Stir well before each use.
Prepare Macadamia Rice.
- Cook white rice in a rice pot – 1 cup rice to 1 ¼ cups water – making sure to rinse rice thoroughly before cooking.
- Once cooked, add the toasted macadamia nuts, the macadamia nut oil, and a pinch of salt. Mix well. Store at room temperature.
Prepare Yuzu Kosho Aioli.
- Separate egg yolk from egg white reserving only the egg yolk.
- Beat egg yolk with dijon mustard, yuzu juice, and salt.
- Slowly incorporate the sunflower oil.
- Once sunflower oil is fully emulsified season with garlic and yuzu kosho.
Prepare Poke and Plate.
- To marinate the Kanpachi combine with avocado, cucumber, green onion, and one tablespoon yuzu limu vinaigrette.
- Assemble the poke bowl by placing half a cup of rice in a serving bowl. Top with the marinated fish mixture, and garnish with yuzu Kosho aioli and wasabi tobiko.
