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DAt’l Hook Ya Spicy Tuna Avocado Bowl With A Soy-Oyster Sauce Drizzle

This is a new twist to a Hook Ya sushi staple, spicy tuna! In this avocado bowl, not only are the flavors next level, but the presentation makes the eyes say wow. The toasted sesame and panko give a wonderful crunch. The soy-oyster sauce on top gives it that luxurious taste of the right saltiness. We prefer the Florida green avocado as they are larger and less fatty/rich in flavor to not take away from the delicious fish. You can easily switch to the hass avocado if you prefer them. Makes serving for 4. 30 minutes to prep but must let rice cool.

Sushi Rice:

½ cup dried sushi rice

¾ cup water

1 tsp sugar

¼ tsp sea salt

2 tbsp rice wine vinegar

Place the rice into a bowl with cool water and soak 20 min. Rinse the rice until the water is clear. Bring to boil ¾ cup of water, place in the rinsed sushi rice, cover and cook on low heat until ready, about 20 min. Once the rice is ready, place into a bowl and add in the sugar, salt and rice wine vinegar. Mix until all the sugar is dissolved. Place onto a cookie sheet and let it cool to room temp. Set aside

The Spicy Tuna and Avocado:

2 Florida green avocado or 3 Hass avocado

1 pound fresh tuna

1 tbsp sesame seed

1/3 cup panko

2 tbsp oyster sauce

1 tbsp soy sauce

½ cup of diced cucumber (seeds removed)

1 tsp sesame oil

4 tbsp Dat’l Hook Ya sauce (add 5 tbsp for a little extra heat)

1 tbsp Mayo

2 scallions chopped

Preheat an oven to 350 degrees. On a baking sheet place separately the sesame seed and panko. You can make separate sections with aluminum foil to keep them from mixing. Bake until lightly brown, about 7 min. Don’t over toast them! Set aside

In a small zip loc bag add in the oyster sauce and soy sauce. Mix until even and set aside. This will be the drizzle later.

Dice the tuna into ¼ inch pieces and place into a bowl. Add in ¾ of the scallions, mayo, Dat’l Hook Ya sauce, cucumber, sesame oil and ½ of the toasted sesame seeds. Mix until evenly coated. Cut the avocados in half and remove the seed. Scoop out ¼ of the avocado to make more of a bowl shape inside. You can save this to garnish later. To the halved avocado add in the rice about ½ inch thick or to your desired thickness. Add in the spicy tuna mix. Cut the Ziploc bag very slightly in one corner (about the size of a sharpie pen tip) and drizzle on the desired amount of the soy-oyster sauce. Sprinkle on some toasted sesame and panko. Finish garnish with some scallion. Dig in, literally, to one of the best spicy tuna bowls you will try!