"The town I live in is sometimes referred to as "the edge of the world". So peaceful. This town is also famous for it's local cuisine-- if you know where to find it. Unfortunately I can't divulge it's name for the sake preserving it's state of culture. What I can bring to the table is its poke. There is no place on Earth like it. I have for you a celebration of an old town's flavors and style. Simple, fresh but most importantly... Local."
The Only Poke Recipe You'll Ever Need
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- Recipe Card
Prep time 25mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 pound cubed Ahi
- 1/4 cubed Cucumber
- 1/2 cubed Avocado
- 1/8 julienned Sweet Onion
- 1 tbsp Furikake
- 1 teaspoon Sesame Oil
- 1 teaspoon Sweet Chili Sauce
- 1 teaspoon Sriracha
- Flakey Salt
Method
Step 1
Use the deepest portion of the Ahi loin to make Poke-- you don't want to be chewing on any tendons or gristle. Cube it and toss it in the sesame oil. Let it rest in the refrigerator for 15 minutes.
Step 2
Slice the cucumber in half and then again so that you're left with a sharp end of pulp. Slice out the pulp so that you are left with a flat inner side. Slice into sticks and cube.
Step 3
Slice the avocado in half and remove the seed. Carefully peel away the skin and lay it flat on the cutting board. Moving horizontal-- slice the avocado into three separate layers.
Step 4
Remove the root and top of the sweet onion and slice in half. Remove the inner bulb so that you are left with the outer 5 or 6 rings. Julienne and separate.
Step 5
Toss everything in a large, ice-cold bowl before adding the ahi. Drop in the sriracha, sweet chili sauce and furikake. Garnish with pickled ginger, salt and serve with warm sushi rice for an extra umph.