Tuna Poke With Rice Crackers Recipes
TUNA POKE WITH RICE CRACKERS
Poke (pronounced pok-kay) is a Japanese-influenced Hawaiian dish of raw ahi tuna, traditionally served chopped and tossed with the local limu (seaweed) and ground kukui (candlenuts). It's a fun, casual way to serve super-fresh tuna, salmon or kingfish as a first course, or with spicy fried rice as a main course. And it's easy to make.
Provided by Jill Dupleix
Categories Starter/Entree
Time 30m
Yield SERVES 4
Number Of Ingredients 11
Steps:
- 1. Cut the tuna into 1 cm chunks and toss in the soy, mirin, rice vinegar, chilli sauce, sesame oil, chilli flakes and sea salt. Toss well, mixing with your hands until well coated, and refrigerate for 10 minutes. 2. To serve, add the spring onions and toss lightly. Scatter with sesame seeds and serve with rice crackers, prawn crackers or lettuce leaves.
TUNA POKE BOWLS
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Rinse the rice in a strainer until the water runs clear. Bring 2 cups water, the rice and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 20 minutes. Let sit, covered, 10 minutes.
- Meanwhile, combine the vinegar, sugar and 1 teaspoon salt in a small microwave-safe bowl and microwave until the sugar is dissolved, 30 seconds to 1 minute; stir. Transfer the rice to a large bowl. Add the vinegar mixture and stir with a rubber spatula until the rice is fluffy but still sticky, 2 to 3 minutes; let cool completely.
- Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, 3 to 5 minutes. Drain and rinse under cold water until cool.
- Combine the scallions, lime juice, orange juice, soy sauce, sesame oil, ginger and 1/2 teaspoon salt in a large bowl. Add the tuna and edamame and stir to coat; season with salt. Divide the rice among bowls and top with the tuna mixture and cucumber. Sprinkle with sesame seeds.
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- Make crackers: Pour enough vegetable oil into a 6-qt. pot to come at least 1 in. up sides. Heat over medium-high heat to 350° on an instant-read thermometer. While oil is heating, brush 6 nori sheets with beaten egg and top with remaining 6 sheets. Cut each in half. When oil is hot, fry 3 pieces nori at a time until crisp, 2 to 3 minutes. With tongs, transfer to a rimmed baking sheet lined with a cooling rack. Fry rest of nori the same way.
- Make aioli: In a blender, blend garlic, lemon juice, and yolks until well combined. Add salt and, with motor running, drizzle in 1 tbsp. cold water, followed by rice-bran oil in a thin stream. If it becomes very thick, add a few tbsp. cold water to make a loose, creamy sauce and to keep it from separating. Whirl in 1 tbsp. each Sriracha and tamari, taste, and add more if you like.
- Make poke: With a sharp knife, cut tuna into 1/4-in. dice and put in a large bowl. Drizzle with tamari and sesame oil. Gently mix with your hands and add more tamari and/or sesame oil to taste. Mix in green onions, ginger, and chile.
- Spoon poke onto crackers and top with a few drops of spicy aioli. Sprinkle with radishes, shiso, sprouts if using, and sesame seeds. Serve with more aioli on the side if you like.
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