MEXI POKE RECIPES

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SPICY AHI POKE TOSTADAS RECIPE - SALT AND WIND



Spicy Ahi Poke Tostadas Recipe - Salt And Wind image

If you've spent anytime in Hawaii, then you know what the deal is: it's all about the poke. And now more than ever poke is having a major moment on the mainl...

Provided by Aida Mollenkamp

Total Time 45 minutes

Prep Time 15 minutes

Yield -

Number Of Ingredients 15

1/2 pound sushi grade ahi tuna, salmon, or hamachi
3 tablespoons low-sodium soy sauce
1/2 to 1 whole jalapeño chile
2 teaspoons toasted sesame oil
1/4 sweet onion
4 scallions (aka green onions)
1 small Napa cabbage
1 tablespoon rice wine vinegar
2 teaspoons agave nectar, brown rice syrup, or honey
3 tablespoons roughly chopped fresh cilantro leaves
4 corn tortillas
1 tablespoon canola, grapeseed, or peanut oil
1/2 firm-ripe avocado
toasted sesame seeds
Kewpie mayonnaise

Steps:

  • Make The Shoyu Poke: To cut the ahi, use a very sharp knife and cut it against the grain into 1/2-inch pieces. (If you are having a hard time slicing the fish, you can freeze it for just a few minutes to help firm it up and make it easier to cut. If you’re eating the poke on its own, go ahead and cut the fish into bigger (3/4 or 1-inch) pieces.)
  • Combine ahi with the soy, chile, sesame oil, and sweet onion. Cover and refrigerate in the coldest part of the fridge or nest in the refrigerator in a bowl of ice water for at least 30 minutes and up to 3 hours to thoroughly chill. Stir in the scallions just before using. Meanwhile, make the slaw and tostadas.
  • Make The Slaw: Halve the cabbage and notch out the core of the cabbage. Place the cabbage flat-side down on a board and slice crosswise into thin shreds (you want about 3 cups total). Mix with the rice wine vinegar, honey, and cilantro and set aside at least 5 minutes before using. 
  • Bake The Tostadas: Heat oven to 500°F and arrange a rack in the middle. Brush both sides of tortillas with the oil and place on a rimmed baking sheet. Bake until golden and crisp, about 5 minutes. Cool slightly before serving.
  • To serve, layer the tostada with a quarter of the slaw, top with a quarter of the poke, a few slices of avocado, and a sprinkling of sesame seeds. As desired, drizzle with some mayonnaise and serve.

Nutrition Facts : Calories

POKE BOWL | RICARDO



Poke Bowl | RICARDO image

This poke bowl recipe tastes absolutely fresh!

Provided by Ricardocuisine

Total Time 50 minutes

Prep Time 35 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 17

1 1/2 cups (320 g) Calrose rice (sushi rice)
1 3/4 cups (430 ml) water
1 tsp salt
2 tbsp (30 ml) soy sauce
2 tsp (10 ml) toasted sesame oil
2 tsp (10 ml) rice vinegar
3/4 lb (340 g) sashimi-grade tuna or salmon, skinless and diced
2 tsp black sesame seeds
1/2 cup (125 ml) mayonnaise
2 tbsp (30 ml) water
2 tsp (10 ml) Sriracha sauce
1 1/2 cups (210 g) frozen edamame, blanched
2 Lebanese cucumbers, thinly sliced
2 carrots, finely julienned
1 avocado, diced
1/4 cup (10 g) cilantro leaves
Lime wedges, for serving

Steps:

  • Rice
  • Fish
  • Sauce
  • Bowl

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