Ahi Poke Bowl by Chef Rachael Afra
Ahi Poke Bowl
My sister knew I was in love with poke bowls. For my birthday, she bought me some ahi tuna and I just went to town! When you make things with love, it just makes them more special. When someone who loves you and knows you, goes to great lengths to see you smile, that’s the best!
Ingredients:
2 lbs. yellow-fin ahi tuna (sushi grade)
1 lb. small shrimp (51/60) cooked
4 T. mayonnaise
2 t. red chili garlic oil
2t. mirin
2t. dried seaweed
1t. sesame seeds, (toasted)
1/2 t. sesame oil
2 t. seasoned - rice vinegar
2 T. ponzu sauce
4 green onions
1 avocado, (cut wedges or cubes)
1 bunch cilantro, (chopped)
1 bag salad mix, (any kind)
3 cups sushi rice, (cooked)
Procedure:
1. Make sushi rice using 1 cup uncooked short-grain rice, and 1 cup cold water. Be sure to rinse the rice a couple of times before you cook. The water will run clear after you strain the rice. When that happens, you can cook the rice for 20 minutes on low heat.
2. Cut the tuna into small dice, and place it back in the refrigerator on ice.
3. Rice should be spread on a sheet tray, and cooled before you add raw fish.
4. In a medium bowl, add mayonnaise, chili garlic oil, mirin, sesame oil, ponzu, rice vinegar, and cilantro. Mix very well. Add the tuna and cooked shrimp to the dressing and return to the fridge.
5. Plate the rice, add your salad mix, your protein marinating in the sauce, sliced avocado, and a sprinkle of toasted seaweed, sesame seeds, and green onions. Enjoy!
Chef's Note:
You can have as many sushi-grade proteins as you want, and you can use many types of flavored salts, or different kinds of vegetables, whether tempura or raw.
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