Name: Kombu-cured kingfish poke bowl
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 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; Kombu and jalapeño marinade; 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; Togarashi mayonnaise; 150 gm (½ cup) Kewpie mayonnaise; 2 tbsp lime juice; 1 tsp shichimi togarashi, plus extra for scattering

Kombu-cured kingfish poke bowl

This twist on the Hawaiian bowl combines cured kingfish with the crunch of fresh salad and pickled veg, plus rice for sustenance.

Serves 4

Prep

15M

Cook

Total

20M

Ingredients

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

Kombu and jalapeño marinade

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

Togarashi mayonnaise

150 gm (½ cup) Kewpie mayonnaise

2 tbsp lime juice

1 tsp shichimi togarashi, plus extra for scattering

Method

1.For marinade, whisk ingredients in a bowl and season to taste. Add kingfish and marinate in refrigerator for 30 minutes.

2.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).

3.For togarashi mayonnaise, combine ingredients in a small bowl and season to taste.

4.To serve, divide rice into bowls, and top with pickled vegetables, edamame, mesclun, kingfish and avocado. Scatter with togarashi and serve with mayonnaise.