Spicy Ahi Poke Bowl Recipe

Hawaiian Ahi Poke Bowl Recipe A Spicy Perspective

WebJan 31, 2022 · Add 4 cups of water. Cover and bring to a boil. Once boiling, stir well. Then cover and lower the heat to medium-low. Simmer for 15 …

Rating: 5/5(22)
1. Pour the rice into a medium sauce pot. Add 4 cups of water. Cover and bring to a boil. Once boiling, stir well. Then cover and lower the heat to medium-low. Simmer for 15-20 minutes until all the water is absorbed and there are air holes in the top of the rice. Remove from heat, fluff the rice with a fork, then cover to keep warm and set aside.
2. Meanwhile, cut the ahi tuna steaks into 1/4 to 1/3 inch cubes. Place them in a bowl and add the soy sauce, honey, sesame, oil, and wasabi paste. Toss well to coat. Then stir in the chopped green onions and sesame seeds.
3. Slice the avocado and radishes. Once the rice is cooked, assemble the bowls: Scoop a heaping portion of rice into 4-6 salad bowls. Spoon the ahi poke next to the rice and arrange sprouts and sliced radishes around the rice. Place several avocado slices over the top and sprinkle furikake on top.

Preview

See Also:

Show details

Spicy 'Ahi Poke Recipe Keeping It Relle

WebOct 16, 2021 · To a small bowl add mayonnaise, sriracha, shoyu, and sesame oil. Mix until well combined and set aside. Next slice the ‘ahi into …

Rating: 4.7/5(55)

Preview

See Also:

Show details

spicy ahi poke, inspired by foodland Two Red Bowls

WebJun 17, 2013 · Instructions. Prepare tuna in the same way as above (defrosted, rinsed, and sliced into cubes). Place in a bowl and add soy …

1. If tuna is frozen, thaw by submerging in room temperature water for 30 minutes.
2. When tuna is just short of fully thawed, slice into small cubes, around 1 inch. You could do larger or smaller, whatever you prefer. I tend to go a bit smaller for more flavor.
3. Combine in a bowl with 1 tbsp soy sauce, 1/2 tbsp sesame oil, and 1 chopped scallion. I don’t really measure the soy sauce or sesame oil, but use whatever is enough to coat the tuna thinly. Chill in fridge for about 30 minutes. (See recipe below for regular shoyu poke — basically, you can stop here, but with a bit more marinade and a few optional additions.)
4. Combine mayo, sriracha, remaining scallions (reserving a bit for topping), and 1 tbsp tobiko or masago, whisking briefly until combined. When tuna is chilled, add the spicy mayo and mix gently until fully coated. I just get right in there and use my hands. 🙂

Preview

See Also:

Show details