Ahi Tuna Poke Bowl Maguro Butsu Food

BEST AHI POKE

Steps:

• Slice the tuna into 1-inch cubes. Mince the onion. Thinly slice the green onions. Mix them in a bowl with the soy sauce, sesame oil, garlic, ginger, kosher salt and Sriracha.
• Serve immediately, but for most authentic flavor marinate in refrigerator for 15 minutes to 1 hour. Taste and add a sprinkle of salt before serving.* (Get this in the fridge while the rice boils and you prep the veggies, and you can eat when it's all done.)

AHI TUNA POKE BOWL (MAGURO BUTSU)

Steps:

• Cut the tuna into 3/4 inch cubes or 1/2 inch thick medallions.
• If using mustard and cress, arrange as a bed in four small serving bowls or plates.
• Just 5-10 minutes before serving, blend the wasabi paste with the coconut aminos or nama shoyu in a bowl, then add the tuna and spring onions.
• Mix well and leave to marinate for 5 minutes.
• Divide among the bowls and add a few slivers of shiso leaves on top. Garnish with sesame seeds, if using.
• Serve immediately and enjoy!

AHI TUNA POKE BOWL RECIPE

Steps:

• Cut the tuna steak into bite-sized cubes (about 0.5 x 0.5 inch). Place the cubed tuna in a bowl.
• Add 3 tbsp soy sauce with the rest of the ingredients (except green onions and chili flakes). Whisk to combine well.
• Add the poke sauce, green onions, and chili flakes into the bowl with cubed tuna. Toss well to coat the tuna pieces with the sauce. Taste and add the remaining soy sauce if needed.
• Keep it refrigerated for at least 10 - 15 minutes (if possible), or up to an hour. (Prep the vegetables while the poke is briefly marinating in the fridge.)
• Place warm sushi rice (or your choice of rice) in 2 serving bowls.
• Place the prepped vegetables in the bowl over the rice. You can add as much or as little as you like.
• Divide the marinated poke between the 2 bowls as well.
• Optional - top the poke with extra sesame seeds, nori seaweed, and/or chopped macadamia / candlenuts.
• Serve immediately.

AHI TUNA POKE

Steps:

• Whisk together the white soy sauce, sesame oil, rice wine vinegar, and yuzu juice in a medium bowl.
• Add the scallions and macadamia nuts, followed by the tuna, and fold together. Marinate for 15 minutes at room temperature before serving.

MAGURO BUTSU

Steps:

• Note mix the wasabi powder with 2 tsp of water to form paste.
• cut tuna into 3/4 inch cubes.
• If using mustard and cress tie into pretty bunches or arrange as a bed of leaves on serving plates.
• 5 to 10 minutes before serving blend wasabi with shoyu in bowl and add tuna and onions. Mix well. Marinate for 5 minutes.
• Divide between serving bowls/plates. add shiso slivers on top.
• Sever IMMEDATELY.

AHI POKE BASIC

Steps:

• In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.

MAUI AHI POKE

Steps:

• Cut Ahi into at least 1/2" cubes - set aside & refrigerate.
• Combine all other ingredients in a large glass bowl & refrigerate for at least 30 minutes.
• When ready to serve toss Ahi and other ingredients together.
• Serve on chilled platter with chopsticks or toothpicks.