- Poke’ is a dish that is big in Hawaii. I had poke’ for the first time about 2 years ago. (no I didn’t go there) I have loved sushi for about 30 years. My brother Mike makes sushi except no one in his family likes raw fish so it’s fish and rice. In my house no one is a big fan of rice so seaweed salad is what we use for the base. For this dish I could not find sushi grade A tuna I always freeze mine for at least 2 hours for food safety so I adjusted with seared rare tuna. If you can find the grade a sushi tuna I would go with that one. There is one other problem Sushi grade tuna is about $30 a pound sooo I went the easier way.
1 pounds ahi tuna from Crosby’s Crab Company Bristow VA
4 oz rice wine or sake
1 tablespoon sesame oil
2 tablespoons low sodium teriyaki sauce or soy
1 tablespoon toasted sesame seeds
8 oz seaweed salad (most sushi sections sell it)
1 cucumber
1 avocado ripe cut in strips
1 red onion diced
3 radish sliced thin
1/2 cup thin cut carrots match sticks
1/2 teaspoon freshly grated ginger
1/2 jalapeño thinly sliced
Peel and cut cucumber in 1/2″ in slices and diced
Cut radishes in thin slices
Dice red onion
Cut avocado in slices
Mix teriyaki, sesame oil and vinegar
Place fish in a zip top bag and add marinade let soak for one hour
Heat cast iron to medium high heat
Sear tuna in cast iron for three minutes
Turn and sear other side for 3 minutes
Dice tuna
In a bowl place bed of seaweed salad
Add carrots
Add cucumbers
Add radish
Add onion
Add avocado
Add tuna
Top with teriyaki
Add jalapenos
Add ginger
You can do an oil and vinegar dressing
1/2 cup rice wine vinegar
1/4 cup oil mix together
Fresh diced tomato might be a fresh addition
Dan's Food Blog 