The ultimate poke for fish lovers: a seafood selection with tuna, salmon, octopus, and shrimp marinated in spicy gochujang sauce, served with black Venere rice, Asian vegetables, and an explosion of Korean and Japanese flavors.
This is the poke bowl for the bravest and for those who want to bring a true festival of flavors to the table. The gochujang sauce (fermented Korean chili paste) gives the dish a bold, spicy yet complex character, with deep sweet and umami notes. The black Venere rice is not only visually appealing but also adds a different texture and a hazelnut flavor.
This recipe requires more preparation and excellent quality fish, but the result is a restaurant-quality dish that will amaze all diners. It is perfect for special occasions or when you really want to go all out and create something memorable.
Ingredients
- 150 g Ahi tuna (for sashimi)
- 150 g Fresh salmon (for sashimi)
- 100 g Cooked octopus (tentacles)
- 6 whole Tiger prawns (shelled)
- 200 g Black Venere rice
- 2 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons Soy sauce
- 1 spoon Honey or maple syrup
- 1 spoon Rice vinegar
- 2 teaspoons Sesame oil (toasted)
- 2 cloves Garlic (chopped)
- 1 teaspoon Fresh ginger (grated)
- 1 whole Avocado
- 100 g Wakame (seaweed salad) (rehydrated)
- 100 g Kimchi cabbage
- 50 g Daikon (julienned)
- 2 tablespoons Sesame seeds (mixed)
- to taste Spring onion
- to taste Fresh chili (sliced)
- to taste Furikake
- to taste Fresh coriander
- to taste Marinated egg (ajitsuke tamago) (optional)
Preparation
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1
Cooking black Venere rice: Black rice requires more time and more water than white rice. Rinse it well under running water. Put it in a pot with cold water in a 1:2.5 ratio (rice:water), add a pinch of salt. Bring to a boil, then lower the heat to minimum, cover and cook for about 30 minutes. Let it rest covered for 10 minutes, then fluff with a fork. The rice should be cooked but still al dente, with a nice 'pop' texture when you bite it. Let it cool.
Durata indicativa: 40 min
Tip: Black Venere rice has a fantastic hazelnut flavor and a beautiful dark purple color
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2
Preparation of the gochujang sauce: In a bowl, mix the gochujang paste with soy sauce, honey, rice vinegar, sesame oil, finely chopped garlic, and grated ginger. Stir well until you get a smooth, creamy, and glossy sauce. Taste and adjust the spiciness level: if it is too strong, add more honey; if it is too sweet, add more soy sauce. The sauce should be a perfect balance of spicy, sweet, salty, and umami. Divide the sauce into two parts: one for marinating, the other for dressing.
Durata indicativa: 5 min
Tip: True Korean gochujang is fermented and has a much more complex flavor than the industrial kind
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3
Fish preparation: This is the most delicate part! Cut the tuna into perfect 2 cm cubes, and the salmon the same way. Place each in separate bowls. Cut the octopus tentacles (already cooked) into slices about 1 cm thick. Clean the shrimp and quickly sear them in a very hot pan for 1 minute per side, until they just turn pink - they should remain almost translucent in the center. Cut each shrimp in half lengthwise. Marinate each type of fish with a portion of the gochujang sauce for 10-15 minutes in the refrigerator.
Durata indicativa: 20 min
Tip: Each fish must be marinated separately to respect their different times and textures
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4
Preparation of fermented and fresh vegetables: Rehydrate the wakame seaweed in cold water for 10 minutes, then squeeze it well and season with a drizzle of sesame oil and sesame seeds. The kimchi should be drained of its liquid. Cut the daikon (Japanese white radish) into very thin julienne strips. Slice the spring onion into thin rings. Cut the avocado. If using the marinated egg, cut it in half to show the creamy yolk. Prepare slices of fresh chili for those who love extra spiciness.
Durata indicativa: 15 min
Tip: Kimchi and seaweed add that fermented complexity typical of Korean cuisine
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5
Super bowl assembly: This is the moment of truth! Spread the black venere rice on the bottom of two very large bowls. The visual contrast will be spectacular. Now start composing your masterpiece: arrange the marinated tuna, salmon, octopus, and shrimp in sections. Add the wakame seaweed, kimchi, daikon, and avocado. Each ingredient must have its own visual space. The composition must be harmonious and colorful, with the black rice serving as the perfect background.
Durata indicativa: 7 min
Tip: Use a very wide bowl to arrange all the ingredients without overlapping
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6
Final seasoning and chef's presentation: This dish deserves a star-worthy presentation! Generously drizzle with the remaining gochujang sauce, creating decorative patterns. Sprinkle with mixed sesame seeds (white and black), furikake, spring onion. Add slices of fresh chili, coriander leaves. If using the marinated egg, place it in the center as a striking element. Add a final touch of sesame oil. The dish should be a feast for the eyes before it is for the palate. Serve immediately and get ready for compliments!
Durata indicativa: 5 min
Tip: This is a dish to photograph before eating - it's too beautiful!
Notes and Tips
Black Venere rice has a fantastic hazelnut flavor and a beautiful dark purple color
True Korean gochujang is fermented and has a much more complex flavor than the industrial kind
Each fish must be marinated separately to respect their different times and textures
Kimchi and seaweed add that fermented complexity typical of Korean cuisine
Use a very wide bowl to arrange all the ingredients without overlapping
This is a dish to photograph before eating - it's too beautiful!
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