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 Bowl Base
Crispy Wontons
Green Papaya Slaw
Carrot Miso Dressing
Method
Prepare the Rice
- 1
Cook the Jasmine Rice
In a medium saucepan, combine the coconut jasmine rice and water. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Make the Crispy Wontons
- 2
Fry the Wontons
In a deep skillet, heat the vegetable oil over medium-high heat. Cut the wonton wrappers into triangles. Once the oil is hot, fry the wonton triangles in batches until golden and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
Prepare the Green Papaya Slaw
- 3
Prepare the Carrot Miso Dressing
- 4
Blend the Dressing
In a blender or food processor, combine the shredded carrot, white miso paste, rice vinegar, honey, and water. Blend until smooth and creamy. Adjust seasoning if necessary.
Assemble the Poke Bowl
- 5
Combine and Serve
In a bowl, start with a scoop of coconut jasmine rice as the base. Top with diced sashimi grade ahi tuna, a generous portion of green papaya slaw, and crispy wontons. Drizzle with chili crisp and carrot miso dressing. Serve immediately and enjoy!
