Poke zuke

Hailing from Hawaii, these bowls of goodness can be assembled in a matter of minutes. In this take, raw salmon is dressed with a mixture of mirin, soy sauce and sake, bringing some savoury depth.

• serves

  2

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp dried wakame
• 1 tbsp mirin
• 1 tbsp sake
• 1 tbsp soy sauce
• 150 g sashimi tuna, cut into large chunks
• 150 g sashimi salmon, cut into large chunks
• 100 g sashimi kingfish, cut into large chunks
• 1 tsp shiokombu, finely chopped
• ¼ tsp sesame oil
• 2 roasted macadamia nuts
• 2 spring onions, finely sliced
• 4 sheets nori, quartered to serve

Instructions

1. Soak the wakame in cold water until softened, then squeeze out any excess moisture.
2. Place the mirin and sake in a small saucepan and bring to a simmer. Tilt the pan to carefully ignite for a few seconds to burn off the alcohol. Add the soy sauce, remove from the heat and set aside to cool.
3. Place the fish in a bowl, add the cooled soy dressing, seaweeds and sesame oil. Use a microplane to finely grate the macadamias into the bowl, then toss to combine. Transfer to a serving bowl, scatter with spring onion and serve with squares of nori for scooping.

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.