Ahi Poke Duo with Sushi Rice and Macadamia Inamona

Method

1. Put the rice in a bowl, cover with water, swirl gently with your hand and pour the water off; repeat 4 to 5 times until the water is almost clear. Drain, then put the rice and the measured water in a pot and let it soak for 20 min.

   Add in this stepShort-grain (sushi) rice, uncooked 180 gWater for cooking the rice 215 ml

2. Set the 16 cm pot, uncovered, over high heat. When it bubbles all over, cover tightly, lower to low heat and cook for 13 min. Turn off the heat and let it steam, still covered and without peeking, for 10 min.

   high heat→low heat

3. Stir the sugar and salt into the rice vinegar until fully dissolved (warm it for 10 seconds in the microwave if needed). Spread the hot rice in a wide bowl, sprinkle the vinegar over it and cut through it with an upright paddle while fanning it for 5 min. When the grains are glossy and at body temperature, cover with a damp cloth.

   Add in this stepRice vinegar 2 tbspSugar (for the rice seasoning) 2 tspSalt (for the rice seasoning) ½ tsp

4. Toast the macadamias in a dry 16 cm pan over medium-low heat for 3 min, rolling them around, until golden in spots, then let them cool. Chop them on a board with the coarse salt until the size of rice grains: a nutty salt in the style of Hawaiian inamona.

   Add in this stepUnsalted macadamia nuts 20 gCoarse sea salt 2 pinch

   medium-low heat

5. Pat the tuna dry and cut it into 2 cm cubes with single long strokes. Divide it between two bowls and refrigerate. Slice the onion 3 mm thin, rinse in cold water and pat dry; thinly slice the green onions.

   Add in this stepSashimi-grade ahi tuna (yellowfin or bigeye) 280 g

6. Bowl one (shoyu poke): add the soy sauce, two thirds of the sesame oil, the onion, half the green onions and half the macadamia salt, and fold gently. Bowl two (spicy ahi): first mix the mayonnaise, sriracha and remaining sesame oil into a sauce, then fold in the tuna and half of the remaining green onions. Cover both and chill for 15 min.

   Add in this stepSoy sauce (shoyu) 1½ tbspToasted sesame oil, divided 2 tspSweet onion 40 gGreen onions, divided 1½Mayonnaise 2 tbspSriracha 2 tsp

7. Put the body-temperature sushi rice in bowls and place the shoyu poke and spicy ahi side by side on top. Scatter over the rest of the macadamia salt and green onions and eat right away.

   Add in this stepGreen onions, divided ½