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 Marinade
Coconut Jasmine Rice
Green Papaya Slaw
Carrot Miso Dressing
Crispy Wontons
Method
Poke Marinade
- 1
Prepare the Tuna
Cut the sashimi grade ahi tuna into small cubes and place it in a bowl.
- 2
Mix the Marinade
In a separate bowl, combine soy sauce, sesame oil, chopped green onion, sesame seeds, and chili crisp.
- 3
Marinate the Tuna
Pour the marinade over the tuna cubes and gently toss to coat. Let it marinate in the refrigerator for at least 15 minutes.
Coconut Jasmine Rice
- 4
Rinse the Rice
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- 5
Cook the Rice
In a pot, combine the rinsed 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.
- 6
Fluff the Rice
Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
Green Papaya Slaw
- 7
Combine Ingredients
In a large bowl, combine shredded green papaya and carrot.
- 8
Make the Dressing
In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved.
- 9
Dress the Slaw
Pour the dressing over the papaya and carrot mixture, tossing to combine. Let it sit for 10 minutes before serving.
Carrot Miso Dressing
- 10
Blend the Dressing
In a blender, combine chopped carrot, white miso paste, rice vinegar, sesame oil, and water. Blend until smooth.
- 11
Adjust Consistency
If the dressing is too thick, add a little more water to reach desired consistency.
Crispy Wontons
- 12
Heat the Oil
In a deep skillet or fryer, heat oil over medium-high heat until hot.
- 13
Fry the Wontons
Carefully drop the wonton wrappers into the hot oil, frying until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
