| Prep: 30 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 10g | 2g | 45g |
| sugars | fibre | protein | salt |
| 7g | 3g | 30g | 1.7g |
Ladies and gentlemen, let me introduce you to the exploration of flavors and sensations, the Ogonori and Tuna Poke Bowl. Living in the Rockies, I have fallen in love with the rich and hearty fares from the mountains, often drawing on the freshness of game meats and trout to inspire my culinary creations. Though not rooted in the mountains, the Ogonori and Tuna Poke Bowl has proven to be an enchanting deviation to my everyday recipes and captures the vibrant essence of ocean’s bounty.
A Healthy Indulgence
What I particularly adore about the Ogonori and Tuna Poke Bowl is its potent punch of high-quality proteins and fibers. Sushi-grade tuna, for instance, is low in saturated fat which in exchange offers a generous supply of protein. It’s rich in a variety of important nutrients like Vitamin B12 and Omega-3 fatty acids which supports heart health. Superfood like Ogonori, also boasts numerous advantages like enhancing metabolism, easing digestion, and is known to possess antioxidants.
Not to forget the medley of veggies like the refreshing cucumber, rich coriander, and sweet juicy mango that adorn this bowl. They are loaded with essential vitamins and minerals to balance your diet while adding a pop of color to the bowl. The lime juice not only balances out the flavors but also brings vitamin C to the table. It’s a savory union of nutrition and flavor that will be well appreciated as part of any diet.
Perfect Pairing
This dish is simple, yet boasts complex flavors that can turn any ordinary dinner into a festive feast. Ogonori and Tuna Poke Bowl can easily be the star of a dinner party but if you want to create a full-fledged meal out of it, pair it with a light miso soup or a warm bowl of udon noodles. You could also try sushi or rice wine vinegar based dishes which complement it extremely well.
Surprisingly, the dish resembles Red Tuna Tataki Salad, an equally delectable food experience where each bite teases the palate with subtle notes of tang, spice, sweetness, reaffirming my love for diverse and vibrant flavors.
In conclusion, the Ogonori and Tuna Poke Bowl places a healthful, flavorful and visually appealing meal on your platter. A symbol of joyous dining experiences, it’s always a delight to recreate this recipe for my partner Gordon and yours truly as we enjoy our quiet, cherished meals against the alluring backdrop of the Rockies.
What You’ll Need
- 3 cups of sushi-grade tuna, cut into 1/2 inch cubes
- 1 cup of freshly squeezed lime juice
- 1/2 cup of soy sauce
- 1 large red onion, thinly sliced
- 1/2 cup of chopped spring onions
- 2 tablespoons toasted sesame oil
- 2 tablespoons sesame seeds
- 3 cups of cooked white rice
- 1 cup of ogonori (green seaweed), soaked and drained
- 1 cup of chopped fresh mango
- 1 cup of diced cucumber
- 1/2 cup of chopped coriander
- 1 tablespoon of chili flakes (optional)
Method
Step One
Start by taking your sushi-grade tuna and, using a clean, sharp knife, cut it into 1/2 inch cubes. Set the cubed tuna aside for later.
Step Two
In a large mixing bowl, combine your freshly squeezed lime juice, soy sauce, toasted sesame oil, and if desired, your tablespoon of chili flakes. Whisk these ingredients together until they are fully mixed.
Step Three
Next, add your cubed tuna and your thinly sliced red onion to the bowl with the liquid mixture. Make sure that all the tuna and onions are coated completely in the mixture. Cover the bowl and let it marinate in the fridge for about 1-2 hours.
Step Four
While your mixture is marinating, prepare your other ingredients. Soak your ogonori in water until it softens and then drain it. Chop up your spring onions, mango, cucumber, and coriander. Set these ingredients aside for now.
Step Five
When your tuna and onions are done marinating, remove them from the fridge. Add in the ogonori, chopped spring onions, mango, cucumber, and coriander. Toss everything together until it is well mixed.
Step Six
Divide the cooked white rice amongst four bowls. Top each bowl evenly with the poke mixture. Sprinkle the top of each bowl with your sesame seeds for an extra crunch. Serve and enjoy while fresh!
