FURIKAKE RICE SEASONING RECIPES

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TUNA POKE RECIPE - NYT COOKING



Tuna Poke Recipe - NYT Cooking image

This is a dish that comes from Long Island, New York, not the Big Island of Hawaii, a Northeastern take on a Pacific classic. I’ve made it with Atlantic bonito caught offshore and yellowfin tuna bought at the market, the meat trimmed, cubed and mixed with sesame oil and soy sauce, a little chile-garlic sauce and lot of chopped scallions. I top the salad with roasted macadamia nuts and a few vigorous shakes of furikake, a Japanese seasoning that is made of sesame seeds, dried fish and seaweed, salt and sugar. It makes for about the most delicious eating in the world.

Provided by Sam Sifton

Total Time 15 minutes

Yield 4 to 6 servings for dinner; 8 to 10 as an appetizer

Number Of Ingredients 9

1 1/2 pounds sushi-quality tuna loin, thick-cut
1 small red onion, peeled and sliced very thin
4 scallions, trimmed and both green and white sections thinly sliced
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon mirin (sweet Japanese rice wine)
1 teaspoon chile-garlic sauce, or to taste
1 1/2 tablespoons furikake (a dry Japanese seasoning made of a mixture of dried fish and seaweed, sesame seeds, salt, sugar and other ingredients) or sesame seeds, or to taste
1 cup roasted macadamia nuts, optional

Steps:

  • Carefully cut the tuna, against the grain, into thick planks of 3/4 inch, and then into 3/4-inch cubes. Place cubes into a large bowl, and add to them the onion and scallions.
  • Combine the soy sauce, sesame oil, mirin and chile-garlic sauce in a small bowl. Whisk together, and adjust seasonings to taste.
  • Pour the sauce mixture over the fish, and toss gently to combine. Sprinkle the furikake or sesame seeds over the fish, toss again gently, then cover and place in the refrigerator for an hour or two to chill. Serve with the macadamia nuts, if using, scattered over the top.

Nutrition Facts : @context http//schema.org, Calories 170, UnsaturatedFatContent 3 grams, CarbohydrateContent 3 grams, FatContent 4 grams, FiberContent 1 gram, ProteinContent 29 grams, SaturatedFatContent 1 gram, SodiumContent 493 milligrams, SugarContent 1 gram, TransFatContent 0 grams

TUNA POKE RECIPE - NYT COOKING



Tuna Poke Recipe - NYT Cooking image

This is a dish that comes from Long Island, New York, not the Big Island of Hawaii, a Northeastern take on a Pacific classic. I’ve made it with Atlantic bonito caught offshore and yellowfin tuna bought at the market, the meat trimmed, cubed and mixed with sesame oil and soy sauce, a little chile-garlic sauce and lot of chopped scallions. I top the salad with roasted macadamia nuts and a few vigorous shakes of furikake, a Japanese seasoning that is made of sesame seeds, dried fish and seaweed, salt and sugar. It makes for about the most delicious eating in the world.

Provided by Sam Sifton

Total Time 15 minutes

Yield 4 to 6 servings for dinner; 8 to 10 as an appetizer

Number Of Ingredients 9

1 1/2 pounds sushi-quality tuna loin, thick-cut
1 small red onion, peeled and sliced very thin
4 scallions, trimmed and both green and white sections thinly sliced
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon mirin (sweet Japanese rice wine)
1 teaspoon chile-garlic sauce, or to taste
1 1/2 tablespoons furikake (a dry Japanese seasoning made of a mixture of dried fish and seaweed, sesame seeds, salt, sugar and other ingredients) or sesame seeds, or to taste
1 cup roasted macadamia nuts, optional

Steps:

  • Carefully cut the tuna, against the grain, into thick planks of 3/4 inch, and then into 3/4-inch cubes. Place cubes into a large bowl, and add to them the onion and scallions.
  • Combine the soy sauce, sesame oil, mirin and chile-garlic sauce in a small bowl. Whisk together, and adjust seasonings to taste.
  • Pour the sauce mixture over the fish, and toss gently to combine. Sprinkle the furikake or sesame seeds over the fish, toss again gently, then cover and place in the refrigerator for an hour or two to chill. Serve with the macadamia nuts, if using, scattered over the top.

Nutrition Facts : @context http//schema.org, Calories 170, UnsaturatedFatContent 3 grams, CarbohydrateContent 3 grams, FatContent 4 grams, FiberContent 1 gram, ProteinContent 29 grams, SaturatedFatContent 1 gram, SodiumContent 493 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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Dec 25, 2020 · Furikake is a Japanese seasoning mix made of many ingredients like roasted white and black sesame seeds, sugar, salt, dried seaweed, roasted seaweed, etc. Some “fancier” kinds of furikake also add dried fish (like salmon or anchovies), bonito …
From onolicioushawaii.com
See details


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Apr 07, 2020 · The hot rice helps thicken the egg slightly, giving the whole dish a lighter, fluffier texture. Beating the eggs and rice thoroughly with chopsticks introduces air into the egg whites, making them fluffier. Soy sauce, MSG, and furikake are all umami-rich …
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See details


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Jan 16, 2019 · Finally, the rice seasonings and Japanese condiments often added to a bento box are Umeboshi, Furikake rice seasoning, and pickled veggies. Umeboshi are particularly good as it has an antiseptic effect. So too has sushi ginger. Remember that we …
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See details


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See details


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The 2021 five-day detox includes recipes that are simple, adaptable, wholesome, and delicious. And yes, they are still aligned with Dr. Alejandro Junger’s elimination guidelines from the Clean Program: free of caffeine, alcohol, dairy, gluten, corn, nightshades, soy, refined sugar, shellfish, white rice…
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