the Sage Test Kitchen

Tuna Poke Bowl

Name: Tuna Poke Bowl
Cook time: 1800 s
Total time: 2700 s
Yield: Serves 4-6
Ingredients: 300 g sushi rice; 80 ml rice wine vinegar; 2 tbsp granulated sugar; 1 tsp coarse salt; 35 g sesame seeds - plus extra to serve; 2 tbsp tahini paste; 1 tbsp rice wine vinegar; 1 tsp granulated sugar; 2 tsp mirin; 2 tsp soy sauce; 60 ml vegetable oil; 1 tsp sesame oil; 2 tbsp water; 2 tbsp soy sauce; 1 tbsp mirin; 1 tbsp sake; 1 tsp finely grated ginger; 1 tbsp granulated sugar; 1 tsp sesame oil; 450 g sashimi grade tuna - cut into 2cm pieces; ⅛ red cabbage - (about 150g), cored; 4 radishes - trimmed; 1 small cucumber - trimmed; 2 spring onions - trimmed; 1 carrot - peeled; 1 avocado - peeled and stone removed; 150 g frozen shelled edamame beans - blanched and cooled; 1 tsp soy sauce; 1 tsp grated lemon zest

With the slicing, dicing and shredding taken care of, this fresh, vibrant poke bowl is a breeze. Packed with veggies, it’s got your 3-serves a day and then some.

the Paradice™ 9

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45 mins total time

30 mins active time

Easy

Serves 4-6

Ingredients

Measurements:

For the rice

300 g sushi rice
1 tsp coarse salt

For the sesame dressing

80 ml rice wine vinegar
35 g sesame seeds
plus extra to serve
2 tbsp tahini paste
1 tbsp rice wine vinegar
60 ml vegetable oil
2 tbsp water

For the tuna

2 tbsp granulated sugar
1 tsp granulated sugar
2 tsp mirin
1 tsp sesame oil
1 tbsp mirin
1 tbsp sake
1 tsp finely grated ginger
1 tbsp granulated sugar
1 tsp sesame oil
450 g sashimi grade tuna
cut into 2cm pieces

For the salad

2 tsp soy sauce
2 tbsp soy sauce
⅛ red cabbage
(about 150g), cored
4 radishes
trimmed
1 small cucumber
trimmed
2 spring onions
trimmed
1 carrot
peeled
1 avocado
peeled and stone removed
150 g frozen shelled edamame beans
blanched and cooled
1 tsp soy sauce
1 tsp grated lemon zest

Instructions

1
Cook the rice in a rice cooker according to the instructions. Meanwhile, continue to the next step.
2
Place the vinegar, sugar and salt in a saucepan and bring to a boil. Remove 3 tablespoons of the vinegar mixture and set aside for the cabbage.
3
Once the rice has cooked, spread out onto a tray. Pour over the vinegar mixture and allow to cool.
4
To make the sesame dressing, carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the sesame seeds and tahini paste and process. Add the vinegar, sugar, mirin and soy sauce and process. With the processor on, slowly drizzle the vegetable and sesame oil through the feed chute to emulsify. Add the water and process to combine. Remove and set aside.
5
To prepare the tuna, place the soy sauce, mirin, sake, ginger, sugar and sesame oil in a bowl and whisk to combine and dissolve the sugar. Add the tuna and toss to coat. Set aside to marinate.
6
Assemble the processor with the grey spindle and orange adjustable slicer set on 1 in the bowl and slice the cabbage. Transfer to a mixing bowl and pour over the reserved vinegar mixture. Set aside to pickle.
7
Reassemble the processor with the grey spindle and orange adjustable slicer set on 1 and slice the radishes, cucumber and spring onions in batches. Remove and set aside.
8
Assemble the processor with the grey spindle and yellow reversible shredder, with the fine side up in the bowl and shred the carrot. Remove and set aside.
9
Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the avocado. Remove and set aside.
Tip: Use the red dicing cleaner to push through any avocado caught in the dicing grid.
10
Place the edamame, soy sauce and lemon zest in a bowl and toss to combine.
11
Divide the rice between serving bowls, arrange the vegetables, tuna and edamame on top. Sprinkle with sesame seeds. Drizzle with the dressing and serve.