Hurricane Poke Salad Recipe
Tossed romaine lettuce, tomatoes, onions, cucumbers, pickled papaya, sriracha aioli, kabayaki sauce, poke, furikake, arare (mochi crunch), green onions.
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Ingredients
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Salad Base
Poke and Toppings
Sauces
Method
Preparation of Salad Base
- 1
Chop the Vegetables
Wash and chop the romaine lettuce into bite-sized pieces. Dice the tomatoes, slice the onion thinly, and peel and slice the cucumber into half-moons. Place all the chopped vegetables into a large salad bowl.
- 2
Add Pickled Papaya
Add the pickled papaya to the salad bowl with the other vegetables and toss gently to combine.
Poke and Toppings Assembly
- 3
Prepare Poke
If using fresh Ahi tuna or salmon, cut it into small cubes. Add the poke to the salad bowl with the vegetables.
- 4
Add Toppings
Sprinkle furikake over the salad, and add the arare (mochi crunch) on top for added texture. Chop the green onions and sprinkle them over the salad.
Sauce Mixing
- 5
Mix the Sauces
In a small bowl, combine the sriracha aioli and kabayaki sauce. Mix well until smooth.
- 6
Dress the Salad
Drizzle the sauce mixture over the salad and toss gently to coat all ingredients evenly.
Serving
- 7
Serve the Salad
Divide the salad into serving bowls and enjoy immediately for the freshest taste.
