Mike's Spicy Ahi Poke & Sashimi. Spicy ahi poke is perhaps my greatest love in the food world. Some describe it as a Hawaiian ceviche, which I find apt but not all-encompassing. Hawaiian Ahi Poke makes a splash on the islands, has elegant appeal, and takes only moments to make.
I was so excited about all of the ample poke to be had, that we purchased several varieties our first. Home recipes > main dish > dinner > Spicy Ahi Poke. When tuna is chilled, add the spicy mayo and mix gently with your hands until fully coated. You can have Mike's Spicy Ahi Poke & Sashimi using 16 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Mike's Spicy Ahi Poke & Sashimi
- Prepare 1 (1 lb) of Sashimi Grade Yellowfin Tuna Slab [halved].
- You need 1/4 Cup of Purple Onions [fine minced].
- Prepare 1/4 Cup of Green Onions [chopped + reserves for garnish].
- It’s 1 Dash of Sesame Oil.
- Prepare 1/4 Cup of Cucumbers [fine chop].
- Prepare 1 tbs of Garlic Chili Siracha Sauce.
- It’s 1 tbs of Fresh Parsley.
- You need 1/4 tsp of Lemon Zest [optional].
- You need 1 tbs of Soy Sauce [+ reserves for serving].
- Prepare 1 tsp of Sesame Seeds [+ reserves for garnish].
- It’s 2 tbs of Jalapeño [fine chop – garnish for both dishes].
- You need as needed of Shredded Diakon Radishes [garnish].
- Prepare as needed of Pickled Ginger.
- It’s 1 tbs of Fresh Parsley [+ reserves for garnish].
- You need 1 of Very Sharp Knife.
- You need as needed of Frozen Cocktail Glasses.
Top with a bit more tobiko and scallions, and serve with rice and any of your other favorite poke ingredients. Alternatively, you can serve it in a chilled martini glass with the seaweed mix on the bottom and the poke mix on top. Fresh caught ahi really makes a difference, we are lucky enough to be able to buy fresh caught fish directly from local fishermen. This is a standard raw tuna (poke) salad served in most Hawaiian homes.
Mike's Spicy Ahi Poke & Sashimi step by step
- Here's what you'll need. Only half of tuna slab shown..
- Open tuna and rinse under cold water..
- Place tuna on thick paper towels to dry..
- Wrap tuna in paper towels and place in the coldest part of your fridge for 10 minutes. 40° is a perfect temperature for raw fish..
- Fine chop your vegetables. Shread your diakon radish garnish..
- Cut your tuna in half. Half will be used for your salad – half for your sashimi. Place your other half back in the fridge. Definitely use a very sharp knife. Don't saw it. Just allow the knife to glide through your fish..
- With a very sharp knife, slice tuna into 1/2" cubes. Work fast as so bacteria doesn't form on your tuna. Place in a non-metalic bowl..
- Add all of your vegetables and seasonings not listed as garnishments. Fold in gently. You don't want to bruise your tuna!.
- Place Ahi Poke in glasses and garnish with green onions, jalapeños, sesame seeds and parsley. Refrigerate quickly..
- Pull your other 1/2 tuna. Cut into 1/2" squares. Refrigerate immediately until ready to plate..
- Plate your diakon radishes and place your sashimi on top. Sprinkle radishes with rice wine vinager if you'd like. Garnish plate with jalapeños and chopped parsley. Serve with pickled ginger, Wasabi and Soy Sauce..
Although unconventional, it is sure to please the more adventurous seafood lovers. Having just returned from Hawaii we were still hungry for Ahi Poke which we ate there several times. I found this recipe and tried it and it was. My ahi poke bowl is a delightfully light and refreshing recipe to prepare when the flavors of a spicy tuna sushi roll are what you crave. Filled with sushi-grade tuna, cool rice, lots of fresh toppings, plus a wasabi-soy sauce and spicy sriracha aioli, this tasty ahi poke bowl is terrific as a light meal!