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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Tuna Poke
Crispy Wontons
Green Papaya Slaw
Chili Crisp
Carrot Miso Dressing
Coconut Jasmine Rice
Method
Tuna Poke
- 1
Prepare the Tuna
In a medium bowl, combine the sashimi grade ahi tuna, soy sauce, sesame oil, and sliced green onions. Mix gently to coat the tuna evenly. Let it marinate for about 15 minutes.
- 2
Add Avocado
Carefully fold in the diced avocado into the marinated tuna mixture. If using, add seaweed salad and mix until well combined.
Crispy Wontons
- 3
Fry the Wontons
In a deep frying pan, heat the vegetable oil over medium-high heat. Once the oil is hot, carefully add wonton wrappers, a few at a time, and fry until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
Green Papaya Slaw
- 4
Combine Slaw Ingredients
In a large bowl, mix together the shredded green papaya, shredded carrot, lime juice, fish sauce, and chopped coriander leaves. Toss until well combined and set aside.
Chili Crisp
- 5
Prepare Chili Crisp
Simply set the chili crisp aside for drizzling over the poke bowl while serving.
Carrot Miso Dressing
- 6
Make the Dressing
In a blender, combine the chopped carrot, miso paste, rice vinegar, water, honey, and sesame oil. Blend until smooth and creamy. Adjust seasoning if needed.
Coconut Jasmine Rice
- 7
Cook the Rice
In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Fluff with a fork before serving.
Assembly
- 8
Assemble the Bowl
In a serving bowl, start with a scoop of coconut jasmine rice, then top with the tuna poke mixture, green papaya slaw, and crispy wontons. Drizzle with carrot miso dressing and chili crisp to taste.