Spicy Big Island Poke Recipe
Pacific Ahi + Sriracha Aioli + Jasmine Rice + Cucumber Wakame + Tobiko + Green Onion + White Toasted Sesame Seed + Pickled Onion + Sweet Soy Ginger Drizzle
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Ingredients
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Poke Ingredients
Method
Preparation Directions
Prepare the Jasmine Rice
Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 1.5 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit for 10 minutes, then fluff with a fork.
Make the Sriracha Aioli
In a bowl, combine 1 cup of mayonnaise with 2 tablespoons of Sriracha. Mix well until smooth and set aside.
Prepare the Ahi
Cut the Pacific Ahi into 1-inch cubes. In a large bowl, gently toss the cubed Ahi with the Sriracha Aioli until well coated.
Prepare the Wakame
Soak the dried wakame in warm water for about 10 minutes until rehydrated. Drain and chop into bite-sized pieces.
Assemble the Poke Bowl
In serving bowls, layer the jasmine rice as the base, followed by the Ahi mixture, cucumber slices, rehydrated wakame, and a sprinkle of tobiko. Top with chopped green onions, toasted sesame seeds, and pickled onions.
Make the Sweet Soy Ginger Drizzle
In a small bowl, mix 1 tablespoon of soy sauce, 1 teaspoon of grated fresh ginger, and 1 teaspoon of honey. Stir until well combined.
Serve
Drizzle the sweet soy ginger sauce over the poke bowls and serve immediately.