Spicy Hawaiian Poke
Ingredients
1 pound sushi grade raw tuna
1/2 sweet yellow onion, sliced thin (not diced)
2 scallions, sliced thin (white and green parts)
3 cloves garlic, minced
1 TSP ginger, minced
1 TBSP sesame seeds, toasted in a hot skillet
1 TBSP peanut oil (or sesame oil)
1/4 cup soy sauce
2 fresh cayenne chili peppers (or other hot red pepper)
1 TBSP honey
1 pinch of black pepper
1 cup Jasmine rice
Instructions
Dice tuna into half-inch cubes
Slice onions
Slice scallions, set aside for garnish
Combine all wet and dry ingredients in a plastic container with a lid, and stir well
Seal container and let marinate in the refrigerator for at least 30 minutes
Cook rice, and let cool
Plate the poke over the rice in a bowl, garnish with scallions
Enjoy!
CD
Ingredients
1 pound sushi grade raw tuna
1/2 sweet yellow onion, sliced thin (not diced)
2 scallions, sliced thin (white and green parts)
3 cloves garlic, minced
1 TSP ginger, minced
1 TBSP sesame seeds, toasted in a hot skillet
1 TBSP peanut oil (or sesame oil)
1/4 cup soy sauce
2 fresh cayenne chili peppers (or other hot red pepper)
1 TBSP honey
1 pinch of black pepper
1 cup Jasmine rice
Instructions
Dice tuna into half-inch cubes
Slice onions
Slice scallions, set aside for garnish
Combine all wet and dry ingredients in a plastic container with a lid, and stir well
Seal container and let marinate in the refrigerator for at least 30 minutes
Cook rice, and let cool
Plate the poke over the rice in a bowl, garnish with scallions
Enjoy!
CD
Last edited:
You need to use high quality tuna since it is not going to be cooked. I don't recall how much I paid for the tuna. It was individual vacuum packed and frozen, and I got it from the Asian supermarket in town. 
