Discover a fresh and flavorful poke bowl featuring sushi-grade tuna, marinated salmon, crispy tempura flakes, and spicy mayo, served over perfectly seasoned sushi or brown rice with crunchy vegetables and homemade unagi sauce.
Rinse the sushi rice thoroughly, then ideally soak it in water for 30 minutes.
Cook the rice using your preferred method: simmer gently in a pot (simmer for 20 minutes, then let stand covered for 10 minutes), use a rice cooker, or cook in a pressure cooker.
Once cooked, let the rice cool to room temperature while covered, then season it with a spoonful of rice vinegar and fluff gently with a fork.
Cut sushi-grade tuna into bite-sized pieces.
Prepare the marinade by mixing 1 tablespoon sesame oil, 1.5 tablespoons soy sauce, 0.5 teaspoon kosher salt, 0.25 teaspoon gochugaru or crushed chili flakes, and 1 teaspoon freshly grated ginger.
Add thinly sliced green onions, toasted sesame seeds, sliced sweet Vidalia onion, and a handful of chopped macadamia nuts to the marinade.
Mix everything thoroughly, cover, and let marinate for at least 30 minutes or until ready to serve.
For the salmon, remove the gray membrane from the underside to achieve a more delicate texture.
Marinate the salmon in the same base marinade and refrigerate for at least 30 minutes.
Make the tempura batter by combining 57 g flour, 0.25 teaspoon kosher salt, and about 113 ml club soda until the batter is thin and pale. Fry the batter in oil heated to 190 °C for about 1 minute or until golden brown, then drain on paper towels.