Kombu-cured kingfish poke bowl

This twist on the Hawaiian bowl combines cured kingfish with the crunch of fresh salad and pickled veg, plus rice for sustenance.

📝 Ingredients

• 500 gm sashimi-grade kingfish, thinly sliced
• 80 ml (1/3 cup) rice wine vinegar
• 55 gm (1/4 cup) caster sugar
• 2 small carrots (70gm each), shredded
• 5 baby red radishes, thinly sliced
• 800 gm (4 cups) cooked sushi rice
• 140 gm (1 cup) podded edamame
• 2 cups loosely packed mesclun
• 250 gm pickled cabbage (see note)
• 1 avocado, cut into wedges
• Kombu and jalapeño marinade
• 60 ml (1/4 cup) kombu dashi (see note)
• 60 ml (1/4 cup) lime juice
• 1 tbsp each sesame oil, honey and sambal oelek
• 2 tsp finely grated ginger
• 2 spring onions, green part thinly sliced
• 1 jalapeño chilli, thinly sliced
• Togarashi mayonnaise
• 150 gm (1/2 cup) Kewpie mayonnaise
• 2 tbsp lime juice
• 1 tsp shichimi togarashi, plus extra for scattering

👨‍🍳 Instructions

1. 11.: For marinade, whisk ingredients in a bowl and season to taste. Add kingfish and marinate in refrigerator for 30 minutes.
2. 22.: Meanwhile, combine vinegar, sugar, 1 tsp salt flakes and 80ml water in a small saucepan over medium heat and bring to the boil (3-5 minutes). Transfer to a heatproof bowl. Add carrots and radish and stir gently to coat. Cool to room temperature before using (30 minutes).
3. 33.: For togarashi mayonnaise, combine ingredients in a small bowl and season to taste.
4. 44.: To serve, divide rice into bowls, and top with pickled vegetables, edamame, mesclun, kingfish and avocado. Scatter with togarashi and serve with mayonnaise.