Hawaiian Ahi Tuna Poke Bowl.
t's also fresh, fast, HEALTHY and so flippin good.
Foto: Half Baked HarvestBahan-bahan
- 1/2 cup hot chili sesame oil or toasted sesame oil*
- 1/4 cup low-sodium soy sauce
- 2 tablespoons pineapple juice
- 2 tablespoons rice vinegar
- 1 -2 teaspoons [chili garlic sauce | http://www.amazon.com/Huy-Fong-Vietnamese-Chili-Garlic/dp/B0006SKCVI] (I use 2)
- 2 teaspoons fresh ginger (grated)
- juice + zest of 1 lime
- 1 tablespoon black or white sesame seeds (lightly toasted)
- 2 pounds sashimi grade ahi tuna (cubed into 3/4 inch pieces)
- 3 cups steamed white jasmine rice (you can use brown rice or quinoa too!)
- 1 cup fresh pineapple (cut into chunks)
- 1 cup fresh mango (cut into chunks)
- 1 cup shredded purple cabbage
- 1 cup sliced cucumber
- 1/2 cup shredded carrot
- 1/2 cup steamed edamame
- 4 g reen onions (chopped)
- 1 -2 avocados (sliced)
- 1 -2 red fresno chiles (sliced)
- [Furikake | http://www.amazon.com/gp/product/B0006G5KEY?keywords=Furikake&qid=1452370826&ref_=sr_1_1&sr=8-1]
- 20 -40 wonton wrappers
- canola or vegetable oil (for frying)
- salt + lime zest (for sprinkling)
Langkah-langkah
In a large bowl, combine all the ingredients except the tuna. Whisk the dressing well to combine and then add the tuna and toss well. The tuna can sit in the dressing for a half a day or so, but if you leave it any longer the acid in the citrus will begin to slowly cook the fish. Keep the fish cold at all times.
Add rice to each bowl and top each bowl with desired toppings. Finish with a sprinkle of Furikake, fresh cilantro, wonton crisps (recipe below) and a squeeze of lime juice. If desired drizzle the bowls with any remaining dressing. EAT, EAT AND EAT!
Heat the oil in a skillet about an inch up the skillet. Once hot, add the wonton wrappers a handful at a time. Fry until golden, about 1 minute. Remove with a slotted spoon and drain onto paper towels. Sprinkle with salt + lime zest.
Memuat komentar...