Cactus Club Poke Bowl Recipes
AHI TUNA SUSHI STACK (CACTUS CLUB COPYCAT)
These Ahi Tuna Sushi Stacks are a Cactus Club copycat made with a tamari vinaigrette, avocado, panko & micro greens.
Provided by Taylor Stinson
Categories Appetizer Main Course
Time 35m
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 F. Add wonton wrappers to a parchment-lined baking sheet, spray with cooking spray, season with salt and bake for 2 minutes. Flip then bake another 2 minutes, watching closely so they don't burn.
- Meanwhile, dice tuna steaks into 1/4-inch pieces. I find it easiest to freeze tuna for about 1 hour to get it to harden up so it's easier to cut. Add tuna and chopped up orange segments to a large bowl, tossing with tamari, sesame oil, lime juice, chili garlic sauce, green onions, nori strips and sesame seeds.
- Try your best to divide all ingredients in four. Add a bit of the tuna mixture to a 1 cup measuring cup, then top with avocado. Press everything down hard in the measuring cup (this is key to getting that stack shape).
- Drizzle a bit of hoisin sauce on a plate, then flip measuring cup upside down so it comes out in a stack-like form. Top with panko breadcrumbs and microgreens, then serve alongside wonton chips and enjoy!
Nutrition Facts : Calories 506 kcal, Carbohydrate 57 g, Protein 22 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 26 mg, Sodium 501 mg, Fiber 10 g, Sugar 10 g, UnsaturatedFat 17 g, ServingSize 1 serving
AHI POKE BOWL
This Ahi Tuna Poke Bowl recipe is so easy to make at home! Light, fresh, healthy and delicious! Loaded with fresh Ahi Tuna with citrus ponzu sauce, rice, cucumbers, avocado, edamame and mango. Drizzled with creamy sriracha sauce and topped with crunchy nuts. This Ahi Poke bowl is amazing!
Provided by Chef Kathy McDaniel
Time 25m
Number Of Ingredients 20
Steps:
- Add mayonnaise, sriracha and lemon juice to a small mixing bowl. Mix to combine. Season with salt and pepper to taste, if needed.
- In a bowl, add the soy sauce, orange juice, lime juice and mirin. Whisk well to combine.
- Place the tuna in a medium mixing bowl with the green onions (reserve a little bit of the green onions to sprinkle on top of the bowls at the end).
- Add some of the ponzu to your taste. You can reserve some to pour over the rest of the ingredients. Add sesame seeds. Mix gently to combine. Cover and refrigerate for 30 minutes to an hour. If you let the fish sit for longer time, the citrus in the ponzu will slowly cook the fish.
- Pile it up! Put rice into serving bowls and top with your desired toppings. Add extra ponzu if desired and drizzle a bit of toasted sesame oil (optional). Add the chilled tuna. Top with macadamia nuts (optional), and drizzle with the creamy Sriracha sauce.
Nutrition Facts : Calories 492 kcal, Carbohydrate 64 g, Protein 28 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 29 mg, Sodium 1138 mg, Fiber 7 g, Sugar 24 g, TransFat 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
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