INGREDIENTS
1 lb. ahi tuna
(or any sushi grade tuna or firm meat sashimi)
1 Tbsp sesame oil
4-6 Tbsp soy sauce
1 t mirin
2 hawaiian red chiles finely chopped
(can substitute Thai, etc)
3/4 C chopped scallions
(reserve some for serving)
3 Tbsp toasted sesame seeds
(reserve some for serving)
2-3 cloves garlic minced
1 bunch fresh shiso sliced
(reseerve whole leaf per serving)
nori sliced and half-sheet toasted
kosher salt/ ground pepper to taste |
PREPARATION
combine ingredients in bowl and cover
refrigerate for 1/2 hour
serving
Lay whole shiso leaf on plate. Place a scoop of poke on shiso. Hot rice. Half sheet of toasted nori vertical between poke and rice. Sprinkle sesame seeds, chopped scallions, and shiso (can be served with sliced cucumber in light ponzu vinagarette)--or--
serve with beer or cold sake |
