Ahi Poke Maki Mono Recipe
Make Ahi Poke Maki Mono Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Ahi Poke Filling
Assembly
Method
Preparing Sushi Rice
- 1
Rinse the Sushi Rice
Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the water is absorbed. Remove from heat and let it sit covered for 10 minutes.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice has cooled slightly, gently fold the vinegar mixture into the rice using a wooden spoon. Let it cool to room temperature.
Making Ahi Poke Filling
- 4
Prepare the Ahi Tuna
Cut the ahi tuna into small cubes (about 1/2 inch).
- 5
Mix the Ingredients
In a bowl, combine the cubed ahi tuna, soy sauce, sesame oil, sliced green onions, and sesame seeds. Mix gently to coat the tuna evenly. Optionally, add seaweed salad to the mixture.
Assembling the Maki
- 6
Prepare the Nori
Lay a sheet of nori, shiny side down, on a bamboo sushi mat.
- 7
Spread the Sushi Rice
Wet your hands to prevent sticking. Take about 1 cup of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
- 8
Add the Filling
Place a line of the Ahi poke filling along the bottom edge of the rice-covered nori.
- 9
Roll the Maki
Using the bamboo mat, carefully lift the edge of the mat and roll the nori over the filling, pressing gently to form a tight roll. Continue to roll until the edge of the nori is reached.
- 10
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Serve with wasabi and pickled ginger on the side.
