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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Ingredients
Method
Directions
- 1
Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear. Combine the rice with coconut milk and 1 cup of water in a pot. Bring to a boil, then reduce to a simmer and cover. Cook for 15-20 minutes until rice is tender and liquid is absorbed. Fluff with a fork and set aside.
- 2
Make the Carrot Miso Dressing
Grate the carrot and mix it with miso paste, lime juice, and a splash of water to thin it out. Adjust to taste and set aside.
- 3
Prepare the Tuna
Dice the sashimi grade ahi tuna into bite-sized cubes and marinate it in soy sauce and sesame oil for 10 minutes.
- 4
Fry the Wontons
In a pan, heat oil over medium heat. Fry the wonton wrappers until golden and crispy. Drain on paper towels.
- 5
Prepare the Papaya Slaw
Julienne the green papaya and toss it with a bit of chili crisp and lime juice.
- 6
Assemble the Bowl
In a bowl, layer the coconut jasmine rice, marinated tuna, green papaya slaw, and crispy wontons. Drizzle with carrot miso dressing and garnish with cilantro and extra chili crisp if desired.
