Ingredients Jump to Instructions ↓

  1. 1 1/4 pounds Ahi tuna

  2. (or any sushi grade tuna or Firm meat sashimi)

  3. 4 tablespoons Sesame oil

  4. cup Soy sauce

  5. 4 teaspoons Mirin

  6. 2 Hawaiian red chiles; finely chopped

  7. (can substitute Thai; etc.)

  8. cup Chopped scallions; reserve some

  9. 3 tablespoons Toasted sesame seeds; reserve some

  10. For serving

  11. 2 Garlic cloves - (to 3); minced

  12. 1 bunch Fresh shiso sliced; reserve one whole

  13. Leaf per serving

  14. 6 Whole nori sheets and 6 half-sheets; toasted

  15. Kosher salt; to taste

  16. Freshly-ground black pepper; to taste

  17. Hot pepper sauce; to taste

Instructions Jump to Ingredients ↑

  1. Combine ingredients in bowl and cover. Refrigerate for ½ hour. Lay whole shiso leaf on plate. Place a scoop of poke on shiso. Then place a scoop of hot rice next to poke. Place a half sheet of toasted nori vertically between poke and rice. Sprinkle sesame seeds, chopped scallions, and shiso.

  2. (Can be served with sliced cucumber in light ponzu vinaigrette or could work with Maxanne's Japanese Okra.) Serve with whole nori sheets and hot pepper sauce on the side.

  3. This recipe yields 4 to 6 appetizer servings.

  4. Drink Recommendations: Japanese Beer, Ozeki Sake, Ginjo Premier Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1C14) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey - jcomiskey@..."

  5. Per serving: 179 Calories (kcal); 17g Total Fat; (80% calories from fat); 3g Protein; 6g Carbohydrate; 0mg Cholesterol; 2063mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Recipe by: Recipe courtesy of Dan Kuramoto Converted by MM_Buster v2.0n.


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