Ahi Poke Bomb Recipe

Ahi Poke Bomb Directions

1. 1

   Prepare the Ahi Tuna Mixture

   In a mixing bowl, combine the sushi-grade Ahi tuna, soy sauce, sesame oil, chopped green onions, and sriracha sauce. Gently mix until the tuna is evenly coated with the marinade. Set aside to marinate for about 10 minutes.

2. 2

   Prepare the Cream Cheese Mixture

   In another bowl, mix the softened cream cheese with masago until well combined. This will create a flavorful filling for the poke bombs.

3. 3

   Assemble the Poke Bombs

   Take a small amount of the cooked rice (about 2 tablespoons) and flatten it in the palm of your hand. Place a small spoonful of the Ahi tuna mixture on top, followed by a small dollop of the cream cheese mixture. Add a few pieces of diced avocado and a bit of seaweed salad for added flavor. Carefully mold the rice around the filling to form a ball shape. Repeat this process until all ingredients are used.

4. 4

   Coat with Panko Breadcrumbs

   Roll each rice ball in panko breadcrumbs, ensuring they are well-coated on all sides. This will give the poke bombs a crispy texture when fried.

5. 5

   Fry the Poke Bombs

   In a deep pan, heat the vegetable oil over medium-high heat. Once the oil is hot, carefully place a few poke bombs into the oil at a time, frying until they are golden brown and crispy, about 2-3 minutes. Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.

6. 6

   Serve

   Once the poke bombs are fried, sprinkle sesame seeds on top for garnish. Serve immediately with extra soy sauce or sriracha on the side for dipping.