Sriracha Tuna Poké with Gochujang Mushrooms

If you’re a fan of sushi, you’ll love the Hawaiian, deconstructed version – Poké! It’s sushi in bowl form and absolutely delicious. It does contain many individual ingredients, so if you want to give it a try from a restaurant first before trying to make it on your own, check out The Scale Poke Bar (our restaurant review here). And a special shout out to them for supplying us with the sushi-grade tuna we used in this recipe!

Quick Facts

Serves: 4
Prep Time: 30 minutes
Cook Time: 30 minutes
Ready In: 1 hour

Ingredients

  • Rice:
    • 12 cups water
    • 2 cups brown rice
  • Gochujang Mushrooms:
    • 1 tbsp gochujang
    • 2 tbsp soy sauce
    • 1 tbsp water
    • 1 1/2 tbsp brown sugar
    • 1/2 tbsp rice vinegar
    • 1 pkg whole brown mushrooms, thinly sliced
  • Poke:
    • 1 lb sushi-grade tuna, diced into 1/2″ cubes
    • 1/2 cucumber, diced into 1/4″ cubes
    • 1/2 red onion, diced into 1/4″ cubes
    • 1 tbsp sesame seeds
    • 3/4 cup mayonnaise
    • 2 tbsp sriracha sauce
    • 1 tbsp lime juice
  • Asian Slaw:
    • 2 carrots, thinly sliced into inch-long matchsticks
    • 1 zucchini, thinly sliced into inch-long matchsticks
    • 1 yellow pepper, thinly sliced into inch-long matchsticks
    • 1/4 head green cabbage, thinly sliced into inch-long strips
    • 1 clove garlic, finely minced
    • 1/3 cup rice vinegar
    • 1 tbsp mirin
    • 1 tbsp soy sauce
    • 2 tsp honey
    • Juice of 1/2 lemon
    • 1/2 cup canola oil
    • 3 tbsp sesame oil
    • 1 tsp toasted sesame seeds
    • Salt and pepper to taste
  • Toppings:
    • 1 bunch scallions, thinly sliced
    • Onion strings
    • 1 mango, diced into 1/2″ cubes

Equipment

  • Large pot
  • Fine mesh strainer
  • 3 medium mixing bowls
  • Medium non-stick skillet
  1. Bring 12 cups of water to boil in a large sauce pot. Meanwhile, rinse the rice in a strainer until the water runs clear. Add to the boiling water and boil for 30 minutes.
  2. Meanwhile, combine all gochujang mushroom ingredients in a bowl and let marinate for 10 minutes. Then, cook in a non-stick skillet over medium heat for 8 minutes, until the sauce thickens.
  3. Prepare the Asian slaw by combining all ingredients in a bowl, tossing to coat with the sauce.
  4. Prepare the Poke by combining all ingredients in a bowl and tossing to coat everything evenly.
  5. When the rice is done, plate your Poké Bowl by starting with a 1/2 cup of rice, then top with 1 cup of the Poké mixture, 1/2 cup of Asian Slaw, 2 tbsp of gochujang mushrooms, 2 tbsp of mango, 2 tbsp of onion strings, and a few scallions

Leave a Reply

Your email address will not be published.