Ahi Poke Bowl

How to make the Best Ahi Poke Bowl~Chef and a Baker
I first fell in love with yellow fin ahi when I lived in Hawaii. This is a recipe where I take my memories of living there for three years and have combined them into a nice burst of salty soy sauce, lime juice and fresh tuna.
Ahi Poke Bowl
 
Prep time
Cook time
Total time
 
I first fell in love with yellow fin ahi when I lived in Hawaii. This is a recipe where I take my memories of living there for three years and have combined them into a nice burst of salty soy sauce, lime juice and fresh tuna.
Chef and a Baker:
Recipe type: Appetizer
Cuisine: Hawaii
Serves: 5
Ingredients
  • 4 ounces of sashimi grade Ahi tuna
  • ½ red onion ( pickled )
  • 1 teaspoon soy sauce
  • 2 tablespoons extra virgin olive oil
  • 1 English cucumber
  • 1 piece of rice paper
  • 1 teaspoon of black sesame seeds
  • 1 Fresno chili
  • 2 limes juiced
  • 1 cup of sushi rice
  • Green onion, cut into scallions
  • Canola oil to fry rice paper
Instructions
  1. Make sushi rice.
  2. Cut the tuna into small bite-size pieces about half an inch.
  3. Dice half of the red onion very small and put into a bowl with salt and lime juice to pickle.
  4. Put tuna into a bowl and mix with soy sauce, olive oil and pickled red onion.
  5. Use mandolin to cut Fresno chili and cucumber into thin clean cut slices .
  6. Cut rice paper into quarters and place one into fryer oil at very hot 375° to fry into a cracker.
  7. Put completed sushi rice into bottom of the bowl, transfer the poke mixture on top of the rice, fan the cucumber on top of the bowl, garnish with thin cut red chilies, black sesame seeds, lime juice and scallions, place rice cracker on the edge.
  8. This goes very well with a nice glass of pinot grigio.

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