Tuna Poke Bowl
The origins of the poke bowl , today so well known in many Spanish cities, must be found in the first half of the 20th century, in Hawaii. Before joining the United States of America, this archipelago was a port where Japanese, Chinese, Portuguese, Korean and Filipino flags met, and each of those ships brought with it its culinary culture that was mixed with the local one. The po-kei – which in Hawaiian means “in small pieces” – is the result of this mixture and it is a rice dish with raw fish, vegetables, fruits and sauces that is somewhat reminiscent of Japanese chirashi sushi.
This tuna poke bowl recipe is quite traditional, but it has an addition that makes it stand out…
FINO: THE BEST WINE TO PAIR WITH TUNA POKE BOWL
Fino 's versatility makes it the best poke wine and also the best rice wine . Its subtle pungent aromas and slight hints of almond enhance the saline and iodized flavors of oysters, caviar, fish, shellfish, sushi and sashimi and is therefore a great ally in a poke bowl.
About the Fino: fresh and expressive
Fresh, expressive and like fireworks on the palate. The Fino represents the intense, rich and generous character of the Wines of Jerez and stimulates the taste buds as few wines do in the world, becoming a great ally of all types of gastronomy because it always enhances its flavors. If you want to be amazed with its versatility
Ingredients for 4 diners
4 tbsp. Sherry Vinegar
600 g of rice for Sushi
1 tsp. of sugar
300 g of tuna loin
4 tbsp. sesame oil
6 tbsp. soy sauce
2 tsp. grated fresh ginger
8 cherry tomatoes
1 red onion
1 handful of cashews
Debone the tuna, remove the skin and cut it into bite size cubes.
In a bowl, mix it with the soy sauce, sesame oil, ginger and leave to marinate for 15 minutes in the fridge.
Cook the rice following the manufacturer's instructions.
Dissolve the sugar in the Sherry Vinegar. If you want to speed up this step, you can give it a microwave blow.
Once cooked, season the rice with the mixture of vinegar and sugar and let it cool. If you want to speed up this step, you can help yourself with a fan.
Cut the avocado into slices, the tomatoes into halves, the cucumber into very thin discs, and the onion into julienne strips.
Divide the rice among four bowls and top with the avocado, tomatoes, cucumber, onion, cashews, and tuna in its marinade.