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Tuna K-poke

Tuna K-poke recipe - Place rice, kombu, 750ml water and 1 tsp sea salt in a saucepan, bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 50 minutes.
Tuna K-poke

Tuna K-poke

Chris Court
4
20M
50M
1H 10M

You’ve heard of K-pop; now here’s our K-poke. Korean flavours join the more traditional Japanese and Hawaiian, kimchi adding a funky element while its pickling liquid ever so slightly cures the fish.

Ingredients

Method

Main

1.Place rice, kombu, 750ml water and 1 tsp sea salt in a saucepan, bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 50 minutes. Remove from heat and stand covered for 10 minutes, then discard kombu and fluff up rice with a fork.
2.Combine tuna, kimchi and kimchi liquid, soy sauce, vinegar, sesame oil and sesame seeds in a bowl, toss to combine and stand to marinate lightly (10 minutes).
3.To serve, divide warm rice among serving bowls, top with tuna mixture and avocado, drizzle with any juices that remain from the tuna and scatter with spring onion and extra sesame seeds.

Drink Suggestion: Amber ale Drink suggestion by Max Allen

Notes

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