Mike's Spicy Ahi Poke & Sashimi. Spicy Tuna Poke Bowls made with chunks of fresh tuna, avocado, cucumbers, spicy mayo, scallions cut on the bias served on a bed of steamed rice. But the great news, it's just as easy to make from scratch! More recipes like this spicy tuna poke bowl you may like are Ahi Poke Bowls with Mango.
Home recipes > main dish > dinner > Spicy Ahi Poke. When tuna is chilled, add the spicy mayo and mix gently with your hands until fully coated. Top with a bit more tobiko and scallions, and serve with rice and any of your other favorite poke ingredients. This Perfect Mike's Spicy Ahi Poke & Sashimi using 16 simple ingredients and 11 easy steps. This is guide how achieve apetizing meal.
Ingredients of Mike's Spicy Ahi Poke & Sashimi
- It’s 1 (1 lb) of Sashimi Grade Yellowfin Tuna Slab [halved].
- Prepare 1/4 Cup of Purple Onions [fine minced].
- Prepare 1/4 Cup of Green Onions [chopped + reserves for garnish].
- You need 1 Dash of Sesame Oil.
- You need 1/4 Cup of Cucumbers [fine chop].
- You need 1 tbs of Garlic Chili Siracha Sauce.
- You need 1 tbs of Fresh Parsley.
- You need 1/4 tsp of Lemon Zest [optional].
- It’s 1 tbs of Soy Sauce [+ reserves for serving].
- It’s 1 tsp of Sesame Seeds [+ reserves for garnish].
- It’s 2 tbs of Jalapeño [fine chop – garnish for both dishes].
- It’s as needed of Shredded Diakon Radishes [garnish].
- Prepare as needed of Pickled Ginger.
- Prepare 1 tbs of Fresh Parsley [+ reserves for garnish].
- Prepare 1 of Very Sharp Knife.
- Prepare as needed of Frozen Cocktail Glasses.
Spicy Ahi Poke is a traditional Hawaiian raw salad that is packed full of flavor. In this video, Central Market Mill Creek culinary coordinator Terra walks. The easy sauce for this poke is one reason why the dish is popular all over Hawaii. Use the best-quality tuna you can find, which may, in fact, come frozen at Asian markets.
Mike's Spicy Ahi Poke & Sashimi step by step
- Here's what you'll need. Only half of tuna slab shown..
- Open tuna and rinse under cold water..
- Place tuna on thick paper towels to dry..
- Wrap tuna in paper towels and place in the coldest part of your fridge for 10 minutes. 40° is a perfect temperature for raw fish..
- Fine chop your vegetables. Shread your diakon radish garnish..
- Cut your tuna in half. Half will be used for your salad – half for your sashimi. Place your other half back in the fridge. Definitely use a very sharp knife. Don't saw it. Just allow the knife to glide through your fish..
- With a very sharp knife, slice tuna into 1/2" cubes. Work fast as so bacteria doesn't form on your tuna. Place in a non-metalic bowl..
- Add all of your vegetables and seasonings not listed as garnishments. Fold in gently. You don't want to bruise your tuna!.
- Place Ahi Poke in glasses and garnish with green onions, jalapeños, sesame seeds and parsley. Refrigerate quickly..
- Pull your other 1/2 tuna. Cut into 1/2" squares. Refrigerate immediately until ready to plate..
- Plate your diakon radishes and place your sashimi on top. Sprinkle radishes with rice wine vinager if you'd like. Garnish plate with jalapeños and chopped parsley. Serve with pickled ginger, Wasabi and Soy Sauce..
Alternatively, you can serve it in a chilled martini glass with the seaweed mix on the bottom and the poke mix on top. You can cut a slit into a Hawaiian chile and hang on the glass as a garnish. This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Having just returned from Hawaii we were still hungry for Ahi Poke which we ate there several times.