Spicy Mayo Poke Food

SPICY KEWPIE MAYO (SAUCE FOR POKE, SUSHI, AND MORE)

Steps:

• Mix ingredients - Add Kewpie mayo, Sriracha, sesame oil, togarashi, and mirin to a small bowl. Mix until the ingredients are incorporated.
• Serve or store - serve immediately or cover and refrigerate up to 5 days.

SPICY MAYO POKE

Steps:

• 1. Prepare rice and keep warm 2. Cube Ahi 3. Mix mayo, sriracha, sweet chili sauce, sesame oil, and tobiko. 3. To serve, add some sauce to a serving of ahi (4-6 oz of fish). Mix well. I like a lot of sauce. Lay that spicy ahi on about a cup of Japanese rice. Top with sesame seeds, onion, green onion, and avocado to taste.

POKE BOWL

Steps:

• Put the rice in a small bowl. Cover with cold water and massage with your hands to remove the starch. Drain and put the rice in a small saucepan with a tight-fitting lid. Cover with a fingertip depth of cold water and simmer over a medium heat with the lid on for 10 mins. Remove from the heat and leave to steam with the lid on for another 15 mins, then stir through the rice wine vinegar.
• Meanwhile, mix the mayonnaise with the shichimi togarashi in a small bowl and set aside. Put the tuna on a chopping board, cut into roughly 1cm cubes, then sprinkle liberally with flaky sea salt.
• In a large bowl, mix the sesame oil, soy sauce, lime juice and chilli flakes. Add the tuna chunks and stir well, so that every piece is coated in the dressing.
• To assemble, put a mound of rice in two bowls. Top each with half an avocado, the tuna and dressing, cherry tomatoes and nori. Sprinkle over the chopped nuts and spring onions, and finish with a spoonful of the spicy mayo.