Recipe: Aloha, Tuna

Spicy Hawaiian memories from The Sardine Room’s executive chef


Published:

Jeremiah Korpusik has directed the kitchen at the Sardine Room in Plymouth for about two years. His culinary career began at 13, working in his grandparents’ coney island in Alpena, but he has also traveled extensively. At age 23, he moved to Honolulu. “It was an enlightening experience that opened my eyes to other cultures and cuisines,” he says. The chefs he worked with taught him perseverance and dedication, and says the time spent there shaped him as a man and as a chef. He moved back to the Detroit area in 2009 and held posts at Coach Insignia, Joe Muer’s, and Andiamo, and was the second executive chef at the Garage Grill. “Looking back on those times,” he says of Hawaii, “I am reminded of a dish that I ate almost every day. Here it is.” 


Spicy Tuna Poke Bowl (Serves 2)

Tuna Ingredients 

8 ounces diced ahi tuna

2 tablespoons kewpie mayo (or add ½ teaspoon rice wine vinaigrette and ¹/8 teaspoon sugar to 2 tablespoons of regular mayo)

1 teaspoon Sriracha

1 tablespoon Sambal Oelek (or substitute
additional Sriracha)

Pinch sea salt

1 tablespoon tobiko fish roe (optional)

½ teaspoon sesame oil

1 tablespoon thinly sliced scallions

Directions

Mix ingredients with tuna and place in refrigerator.

Rice Ingredients 

1 cup sushi rice

1 and ½ cups water

2 ounces rice vinegar

2 ounces mirin

1 tablespoon sugar

Juice of ½ lemon

½ teaspoon salt

1 teaspoon ginger puree

Directions

Rinse rice in a strainer until water is completely clear. Bring water to a boil, add rice, and simmer on low for 20 minutes. Meanwhile, in a small pan add rice vinegar, mirin, sugar, lemon juice, salt, and
ginger puree. Bring to a boil and remove from heat immediately. Refrigerate.

Garnish

1 sliced avocado

1 tablespoon sliced scallions

1 tablespoon furikake seasoning

(or substitute sesame seeds)

Assembly

Place rice in a bowl. Add rice vinegar mix. Refrigerate immediately until room temperature is reached. Top with tuna poke. Garnish with avocado, scallions, and furikake seasoning.

Chef’s Note: To find some of these ingredients in this recipe, chef Korpusik suggests visiting One World Market in Novi, Chinatown Market in Madison Heights, or Noble Fish in Clawson.

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