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

Skip to Recipe

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.

Pickled cabbage and kombu dashi are available from selected supermarkets and Asian grocers.
Notes

Recipe by Tamika O'Neill

Styling by David Morgan

Ingredients

Method

Related stories