How to make poke: 2 Hawaiian recipes

Poke is a Hawaiian dish with rice and fish, reminiscent of disassembled sushi. We chose two recipes for the most delicious poke for you. Hearty and unusual!

700 calories

How to make poke: 2 Hawaiian recipesHow to make poke: 2 Hawaiian recipes

Poke with tuna and green tea noodles

Slightly pickled tuna with unusual noodles and fresh vegetables.

How to make poke: 2 Hawaiian recipes

COOKING TIME :

30 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Sauce (from perilla leaves)

140 ml

Noodles ("green tea")

480 g

Daikon ( pickled)

60 g

Oil (olive )

to taste

Pepper (ground black)

to taste

Cooking process

  1. Cut into large cubes of tuna and marinate it in soya sauce and from railing leaves for ten minutes.
  2. Boil the noodles in boiling salted water for 5-6 minutes.

  3. Coarsely chop avocados, tomatoes, cucumbers and romano leaves. Season with olive oil, salt and pepper to taste. Shuffle.
  4. Chop red onion and celery stalk. Fill with oil and mix.

  5. Cut fresh and pickled daikon into thin strips. Also fill with oil and mix.
  6. Put noodles and vegetable mixes in deep plates, and on top - pieces of pickled tuna. Pour the remaining marinade and garnish with cilantro.

255 calories

How to make poke: 2 Hawaiian recipesHow to make poke: 2 Hawaiian recipes

Rice with tuna, edamame beans, cucumber and an unusual dressing recipe Asian restaurant Bao Mochi.

How to make poke: 2 Hawaiian recipes

COOKING TIME :

60 minutes

Serving Size:

4 servings

Ingredients

Algae (sio kombu)

20 g

Juice (fresh pepper)

80 ml

Juice (fresh orange)

40 ml

Oil (plants )

30 ml

Vinegar (rice mitsukan)

50 ml

Wine (rice mirin)

10 ml

Juice ( beetroot fresh)

for marinade

Cooking process

  1. Pre-marinate tuna with sea salt and tuna flakes.
  2. Make a rice dressing: mix Mirin rice wine, Mitsukan rice vinegar and sugar. Add to rice and mix.
  3. For yuzu sauce, mix yuzu juice, fresh bell peppers and orange, shrimp sauce and salt in a blender. Add chilled vegetable oil in a thin stream.

  4. Chop the onion finely. Blanch it with hot water and marinate in beetroot fresh with anise, chili and cloves.
  5. Heat the rice to 50 degrees and add the tuna. Spread edamame beans, red pickled onions, chopped chuka seaweed and fresh cucumber in a circle. Garnish with chili peppers and kumquat, sprinkle with algae sio kombu and sesame seeds and pour over yuzu sauce.

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