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
Coconut Jasmine Rice
Green Papaya Slaw
Carrot Miso Dressing
Crispy Wontons
Method
Tuna Poke
- 1
Prepare the Tuna
Cut the sashimi grade ahi tuna into small cubes. Place in a bowl.
- 2
Mix the Marinade
In a separate bowl, combine soy sauce, sesame oil, and sea salt. Mix well.
- 3
Combine
Pour the marinade over the tuna and add sliced green onions. Gently toss to coat.
- 4
Add Chili Crisp
Stir in the chili crisp for added spice and flavor.
Coconut Jasmine Rice
- 5
Rinse the Rice
Rinse the jasmine rice under cold water until the water runs clear.
- 6
Cook the Rice
In a pot, combine rinsed rice, coconut milk, water, and salt. Bring to a boil.
- 7
Simmer
Reduce heat to low, cover, and simmer for about 15 minutes or until rice is tender and liquid is absorbed.
- 8
Fluff the Rice
Remove from heat and let sit for 5 minutes, then fluff with a fork.
Green Papaya Slaw
- 9
Prepare the Vegetables
Julienne the green papaya and carrot.
- 10
Make the Dressing
In a bowl, combine lime juice, fish sauce, coriander, and sugar. Mix well.
- 11
Combine Slaw Ingredients
Toss the julienned papaya and carrot with the dressing until well combined.
Carrot Miso Dressing
- 12
Blend the Dressing
In a blender, combine miso paste, chopped small carrot, rice vinegar, honey, and water. Blend until smooth.
Crispy Wontons
- 13
Heat the Oil
In a deep pan, heat vegetable oil over medium-high heat.
- 14
Fry the Wontons
Fry wonton wrappers in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
