Pesto Genovese Poke Bowl

Cook the farro(35m)

Rinse 320 g pearled farro under cold water. Place in a medium saucepan with 960 ml cold water and 5 g salt. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 25–30 minutes until tender but still pleasantly chewy with a slight bite — farro should never be mushy. Drain any excess water. Spread on a tray and allow to cool to room temperature. Do not refrigerate — cold farro becomes dense and loses its nutty texture. Season with a light drizzle of olive oil and a pinch of salt once cooled.

Make the Parmigiano crisps(12m)

Preheat oven to 180°C (fan 160°C). Line a baking sheet with a silicone mat or parchment. Spoon 30 g finely grated Parmigiano-Reggiano into 8 small mounds (about 1 teaspoon each), spacing 5 cm apart. Flatten gently. Bake for 6–8 minutes until golden and lacy. Remove and allow to cool and crisp completely on the mat — they will be flexible and pliable when hot, and shatteringly crisp once cooled. Store at room temperature, not refrigerated.

Make the pine nut furikake(6m)

In a small dry skillet over medium-low heat, lightly toast 15 g pine nuts for 2–3 minutes until just golden — watch carefully, they burn fast. Combine in a small bowl with 15 g mixed toasted sesame seeds and the torn, flame-toasted nori pieces. Crumble together with your fingers to a rough, textured blend. Season with a small pinch of flaky salt. This furikake brings nuttiness, umami depth, and oceanic minerality to the bowl.

Blend the pesto-ponzu dressing(10m)

Blanch 60 g basil leaves in boiling water for 5 seconds, then immediately plunge into a bowl of ice water for 30 seconds — this fixes the brilliant green color and prevents the pesto from turning dark. Squeeze the basil dry in a clean towel. Combine in a blender: the blanched basil, 25 g pine nuts, 1 small garlic clove, 30 g grated Parmigiano, 70 ml Ligurian olive oil, 50 ml ponzu, 20 ml tamari, and 15 ml fresh lemon juice. Blend on high for 45 seconds until completely smooth and vibrantly green. Taste: the dressing should be herbaceous, bright, salty, and have a clean umami finish from the ponzu. Add a small pinch of salt if needed. Transfer to a squeeze bottle or jar and refrigerate until ready to use.

Prepare the lemon-olive oil vinaigrette(3m)

In a small bowl, whisk together 5 g honey, 5 g Dijon mustard, 15 ml fresh lemon juice, and the microplaned lemon zest. While whisking, drizzle in 30 ml extra virgin olive oil in a slow, steady stream until emulsified. Season with flaky salt and a grind of white pepper. This light vinaigrette dresses the vegetables and brightens the whole bowl.

Marinate the fish(15m)

Place the cubed tuna and salmon in a single layer in a wide, chilled bowl. Pour over 4 tablespoons (60 ml) of the pesto-ponzu dressing. Toss gently to coat — do not over-stir or the fish will begin to 'cook' in the acid. Cover and refrigerate for exactly 10–15 minutes only. Longer marination will tighten the texture of the fish and dull the fresh flavors. Prepare all bowl components before marinating so you can plate immediately.

Dress and temper the farro base(2m)

Toss the room-temperature cooked farro with 2 tablespoons of the lemon-olive oil vinaigrette. Taste and adjust seasoning with flaky salt. The farro base should be lightly dressed and flavorful on its own — it is the neutral but complex foundation of the bowl. Divide among 4 wide, shallow poke bowls (approximately 120 g cooked farro per bowl).

Arrange the vegetables(4m)

Working with intention and visual contrast, arrange the following around the farro base in distinct sections in each bowl: sliced avocado (lightly dressed with lemon juice and a pinch of flaky salt), drained watermelon radish curls, cucumber slices, and blanched edamame. Leave the center of each bowl open for the marinated fish. Each bowl should be colorful, architectural, and visually appealing — green avocado, pink radish, dark edamame, pale cucumber against the tan farro.

Place the marinated fish(2m)

Immediately after the 10–15 minute marination, lift the tuna and salmon cubes from the marinade with a slotted spoon and arrange in the center of each bowl — alternate tuna and salmon pieces for color contrast. Drizzle 1–2 teaspoons of the remaining pesto-ponzu marinade directly over the fish.

Apply the finishing layers(1m)

Over the complete bowl, scatter a generous pinch of pine nut furikake across all components — it should fall over both the fish and vegetables. Stand 2 Parmigiano crisps upright in the bowl at an angle, one beside the fish and one at the edge of the farro, for dramatic height and textural contrast.

Final garnish and serve(30s)

Crown the bowl with a small nest of fresh microgreens or basil pea shoots in the center. Drizzle the entire bowl with a final flourish of lemon-olive oil vinaigrette from a squeeze bottle. Finish with 3–4 flakes of Maldon sea salt over the raw fish. Serve immediately — this bowl must be eaten within 5 minutes of plating. Offer additional pesto-ponzu dressing on the side.