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.

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

Foodtography 101

Sarah Fennel, the Detroit-based blogger behind Broma Bakery, shares her secrets

Cocktail Recipe: Man on the Moon

Recipe: Veal Spiedini with Saffron Potatoes

Café Cortina’s Anthony M. Giannola recreates a childhood favorite

Meal Prep Services: What to Know Before Committing to the Trend

Plus, tips from a metro Detroit-based dietitian on getting the most out of your meals

Recipe: Salmon Burger with Microgreens from Western Market

Edit Module
Edit ModuleShow Tags

Most Popular

  1. 2018 Restaurant of the Year: Parc
    Excellent food, exceptional service, and a crisp and formal but distinctly unstuffy atmosphere...
  2. The Fisher Building Is a One-Stop Shop for the Alternative Bride
    Plus, bridal looks with vintage flare
  3. What’s the Source of the Steam Pouring Out of Detroit’s Sidewalks?
    Environmental groups want to clear the air about the fuel behind a little-known power system
  4. An Hour With ... Angela Aufdemberge
    President and CEO, Vista Maria
  5. Cocktail Recipe: Man on the Moon
  6. Love at First Sip
    Michiganders dish about their love affairs with local wine
  7. Meet the Makers: The Empowerment Plan
    How the non-profit’s coat, sleeping bag project continues to expand
  8. Local Winter Activities Worth Bracing the Cold
    Metro Detroit’s parks are prime for winter adventures
  9. The Charm Is in the Details at Cellar 313
    A charming interior meets well-curated wines at this quaint Grosse Pointe hotspot
  10. Netflix Set to Bring Local Author’s Horror Novel to Life
    Sandra Bullock stars in the film adaptation of Ferndale author/musician Josh Malerman’s...