Tuna Poke with Coconut Rice and Pickled Onions

 

I don’t know where time goes. I had made some good progress in late summer to catch up on the backlog of recipes, but then I guess I got busy with my day job. Let me try to catch up again before the rest of the year gets away from me!

Bon Appétit had this article about sushi with recipes, and the one that looked best to me was the fluke with coconut rice and pickled onion. Except that I love tuna, so I used that instead, and omitted the jalapeño. My version is below.

1 medium red onion, thinly sliced
1 cup unseasoned rice vinegar
1/3 cup plus ½ tsp. sugar
2 tsp. kosher salt, plus more
1 ½ jasmine rice
¾ cup unsweetened coconut cream (from a 14-oz can)
1 ½ cups water
3 Tbsp. white soy sauce (I used regular soy sauce)
1 ½ tsp. finely grated lime zest
2 Tbsp. fresh lime juice
1 ½ tsp. toasted sesame oil
½ tsp. finely grated peeled ginger
1 garlic clove, finely grated
12 oz sashimi-grade tuna, cut into small pieces
½ cup coarsely chopped unsalted, roasted macadamia nuts or cashews
½ cup torn cilantro leaves with tender stems
1 toasted nori sheet, torn into bite-size pieces

Place onion slices in a medium bowl. Bring vinegar, 1/3 cup sugar, 2 tsp. salt, and ½ cup water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Immediately pour brine over and let cool. Cover and chill at least 1 hour.

Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice, coconut cream, and water in a medium saucepan, season lightly with salt, and bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 15-18 minutes. Remove from heat and let sit (keep covered) for 10 minutes. Fluff coconut rice with a fork and keep warm.

Mix soy sauce, lime zest, lime juice, oil, ginger, garlic, and remaining ½ tsp. sugar in a medium bowl. All tuna, macadamia nuts, and drained pickled red onion; season lightly with salt and toss to combine. Add cilantro and toss again.

Divide rice among bowls and top with tuna mixture and pieces of nori.