Tuna Poke Bowl Recipe
sashimi grade ahi tuna poke, crispy wontons, papaya slaw, chili crisp, carrot miso dressing, coconut rice | add avo +4
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Ingredients
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Poke Bowl
Method
Preparation
Prepare the Coconut Rice
Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice, coconut milk, and 1 cup of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and fluffy. Remove from heat and let it sit covered for another 5 minutes.
Make the Papaya Slaw
Peel and julienne the papaya and carrots. In a bowl, combine the julienned papaya and carrots, drizzle with 1 tablespoon of chili crisp, and toss to combine.
Prepare the Tuna Poke
Cut the sashimi grade ahi tuna into small cubes. In a bowl, mix the tuna with the remaining tablespoon of chili crisp and set aside to marinate for a few minutes.
Fry the Wontons
In a deep pan, heat oil over medium heat. Fry the wontons until they are golden brown and crispy. Remove and drain on paper towels.
Make the Carrot Miso Dressing
In a blender, combine the miso paste, a little water, and a few julienned carrots. Blend until smooth, adjusting the consistency with water as needed.