|1¼ pounds||Ahi tuna|
|(or any sushi grade tuna or|
|Firm meat sashimi)|
|4 tablespoons||Sesame oil|
|½ cup||Soy sauce|
|2||Hawaiian red chiles; finely chopped|
|(can substitute Thai; etc.)|
|¾ cup||Chopped scallions; reserve some|
|3 tablespoons||Toasted sesame seeds; reserve some|
|2||Garlic cloves - (to 3); minced|
|1 bunch||Fresh shiso sliced; reserve one whole|
|Leaf per serving|
|6||Whole nori sheets and 6 half-sheets; toasted|
|Kosher salt; to taste|
|Freshly-ground black pepper; to taste|
|Hot pepper sauce; to taste|
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.
(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.
This recipe yields 4 to 6 appetizer servings.
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@..."
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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