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
Crispy Wontons
Green Papaya Slaw
Carrot Miso Dressing
Coconut Jasmine Rice
Method
Poke
- 1
Prepare the Tuna
Cut the sashimi grade ahi tuna into small cubes and place in a mixing bowl.
- 2
Combine the Sauce
Add soy sauce, sesame oil, chopped green onions, sea salt, and chili crisp to the tuna. Mix gently to combine and coat the tuna evenly. Set aside to marinate for at least 15 minutes.
Crispy Wontons
- 3
Prepare Wontons
Heat vegetable oil in a deep frying pan over medium-high heat.
- 4
Fry Wontons
Once the oil is hot, carefully add wonton wrappers, a few at a time, frying until they are golden brown and crispy, about 1-2 minutes. Remove with a slotted spoon and drain on paper towels.
Green Papaya Slaw
- 5
Prepare the Vegetables
Peel and julienne the green papaya and carrot into thin strips.
- 6
Mix the Slaw
In a bowl, combine the julienned papaya and carrot. Add lime juice and fish sauce, then toss to coat evenly. Let it sit for 10 minutes to marinate.
Carrot Miso Dressing
- 7
Blend the Dressing
In a blender, combine the small carrot (peeled and chopped), white miso paste, rice vinegar, and water. Blend until smooth and creamy.
Coconut Jasmine Rice
- 8
Cook the Rice
In a saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked and liquid is absorbed. Fluff with a fork.
