Tuna Poke Bowl Recipe
sashimi grade ahi tuna poke, crispy wontons, green papaya slaw, chili crisp, carrot miso dressing, coconut jasmine rice
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Ingredients
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Poke Bowl Ingredients
Method
Preparation Instructions
- 1
Prepare the Coconut Jasmine Rice
Rinse jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice and coconut milk. Add a pinch of salt and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until rice is cooked and liquid is absorbed. Fluff with a fork and set aside.
- 2
Prepare the Green Papaya Slaw
Julienne the green papaya and the carrot. In a mixing bowl, combine the green papaya, carrot, lime juice, and a pinch of salt. Toss well and set aside to marinate.
- 3
Fry the Wontons
Heat oil in a frying pan over medium-high heat. Cut wonton wrappers into triangles. Fry the wontons in batches until golden brown and crispy. Remove and drain on paper towels.
- 4
Prepare the Tuna Poke
Dice the sashimi grade ahi tuna into bite-sized pieces. In a bowl, season the tuna with salt, pepper, and chili crisp. Mix well to combine.
- 5
Assemble the Poke Bowl
In a bowl, layer the coconut jasmine rice as the base. Top with the marinated green papaya slaw and seasoned tuna poke. Garnish with crispy wontons. Drizzle with additional chili crisp if desired.
