Pacific Ahi + Sriracha Aioli + Jasmine Rice + Cucumber Wakame + Tobiko + Green Onion + White Toasted Sesame Seed + Pickled Onion + Sweet Soy Ginger Drizzle

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.

Prepare the Jasmine Rice

In a bowl, combine 1 cup of mayonnaise with 2 tablespoons of Sriracha. Mix well until smooth and set aside.

Make the Sriracha Aioli

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 Ahi

Soak the dried wakame in warm water for about 10 minutes until rehydrated. Drain and chop into bite-sized pieces.

Prepare the Wakame

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.

Assemble the Poke Bowl

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.

Make the Sweet Soy Ginger Drizzle

Drizzle the sweet soy ginger sauce over the poke bowls and serve immediately.

Serve

Pacific Ahi (sashimi grade)

Sriracha

Mayonnaise

Jasmine Rice

Cucumber (sliced thin)

Wakame (dried seaweed)

Tobiko (fish roe)

Green Onion (chopped)

White Toasted Sesame Seeds

Pickled Onion

Soy Sauce

Fresh Ginger (grated)

Honey

SPICY BIG ISLAND POKE

Make SPICY BIG ISLAND POKE Recipe in just 45m. Pacific Ahi + Sriracha Aioli + Jasmine Rice + Cucumber Wakame + Tobiko + Green Onion + White Toasted Sesame Seed + Pickled Onion + Sweet Soy Ginger Drizzle

Spicy Big Island Poke Recipe

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