Ahi Tuna Poke Bowl with Dry Aged Tuna

Ingredients for the Ahi Tuna Poke Bowl

Bowls are all the rage, and the food trend is hugely popular. Following a sort of modular principle, the perfect mix of cold and warm ingredients, ideally colorful and diverse, ensures a good balance of carbohydrates, proteins, vitamins, and satiating elements. Adhering to the motto “the more colorful, the better,” ultimately leaves no room for error, offering delicious meals like the Ahi Tuna Poke Bowl, which not only tastes great but also looks fantastic.

Ahi Tuna Poke Bowl served

In collaboration with “Bigmeatlove” – The Meat Lovers, who mainly focus on grilling, cooking, and eating on their blog, along with high-quality meat, premium products, and everything that goes into “cooking for men.”

Dry aging fish has been on his to-do list for years, and with his new DRY AGER DX 500 Premium S with integrated SmartAging technology, he has finally ventured into his first recipe with Dry Aged tuna.
For more about Flo and his experiences with the DRY AGER aging cabinet, check out his blog: Bigmeatlove

Florian Deffte alias bigmeatlove – proud owner of a DRY AGER cabinet


First, the freshest possible tuna is refined in the DRY AGER Cabinet. Simply hang the fish and select the appropriate SmartAging program. After 5 days of aging time in the fish aging cabinet, the tuna can be processed directly.

1. Cook and cool down the rice (e.g., Jasmine rice).

2. Prepare the vegetables: slice spring onions into fine rings, carrots into thin strips, and slice the cucumber and jalapenos. Then halve the passion fruit.

3. For the sauce: mix rice vinegar, sesame oil, soy sauce, and a spoonful of Togarashi.

4. Prepare the tuna: trim the dry, outer layer of the tuna so that a deep red piece of Dry Aged tuna remains.

5. Cut the tuna fillet into evenly sized cubes and mix with the sauce and black sesame seeds. Marinate the tuna in the sauce for about 15 to a maximum of 30 minutes.

6. To serve, fill a beautiful bowl with the cooled rice, distribute vegetables on top, and garnish with the marinated Dry Aged fish and half a passion fruit. The bowl is ready to enjoy.

The rice absorbs the sauce, and what stands before you is not only a stylishly arranged bowl full of flavor but also an absolute sensory experience!


1 piece of fresh-caught tuna in sashimi quality
60 ml dark soy sauce
1 tbsp rice vinegar
1/2 tbsp sesame oil
1 tbsp Togarashi
1 tbsp black sesame seeds
2 spring onions
1 carrot
1 jalapeno
1 cucumber
1 passion fruit
Jasmine rice
Shiso cress

Ingredients for the tuna bowl
Dry Aged Tuna Bowl – Preparation
Tuna from the DRY AGER cabinet
Dry aged tuna for the Ahi Tuna Poke Bowl

Would you like to find out more about dry aging fish? Then you’ll find all the information you need here: Dry aged fish revolutionizes dining



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