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Fried Poke Bowl

Course Appetizer, Main Course, Snack
Total Time 3 hours
Servings 6

Ingredients

Poke

  • 12 oz ahi diced into 1/2 inch chunks
  • 1/2 small onion
  • 1/2 tsp sea salt
  • 1 1/2 tbsp soy sauce
  • 2 tsp shriracha

Sriracha Mayo

  • 1/4 cup mayo
  • 1/2 tsp shriracha

Soy Glaze

  • 1/4 cup soy sauce
  • pinch chili flake
  • 1/8 tsp ginger
  • 1/2 cup brown sugar

Fried Poke Bowl

  • 1/2 cup cornstarch
  • 12 oz poke
  • 3 cups vegetable oil
  • salt
  • 1 cup cucumber seeded and diced
  • 2 large green onion chopped
  • 1 bunch radish sprouts
  • 1 tbsp toasted sesame seeds
  • 2 sheets nori cut into small pieces
  • 3 cups cooked rice

Instructions

Poke

  • Combine all ingredients. Chill 2 hours or overnight.

Shriracha Mayo

  • Mix ingredients and refrigerate until ready for use.

Soy Glaze

  • Mix ingredients in a small pot. bring to a boil over medium heat. Reduce heat and simmer for 5 minutes. Cool and store until ready for use

Fried Poke Bowl

  • Heat oil in a pan to 375 degrees. When the oil is hot, put half the cornstarch on a sheet pan. Lay poke on top in an even layer and top with remaining cornstarch and mix until all poke is covered. Fry poke in the oil until golden. Drain on paper towels and season with salt.
  • Place rice in a large serving bowl. Top with poke, sriracha mayo, soy glaze, cucumber, nori, sesame seeds, and radish sprouts.

Notes

It is important not to mix the poke with the cornstarch too early.  It will become sticky and clump together during frying.