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Seared Ahi Poke Bowl

Course Dinner, Main Course, Snack
Total Time 1 hour 30 minutes
Servings 3

Ingredients

Pickled Cabbage

  • 2 cups cabbage shredded
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tsp rice vinegar

Poke

  • 12 ounces ahi tuna cut into 1 inch cubes
  • 1/2 cup onion julienne
  • 1/2 tsp sea salt
  • 1/8 cup soy sauce
  • 1/2 tsp sesame oil

Fried Shallots

  • 1/2 cup shallot sliced thin on a mandolin slicer
  • 1/4 cup cornstarch
  • salt to season
  • oil for frying

Gochujang Mayo

  • 1/3 cup mayo
  • 1 tsp gochujang

Poke Bowls

  • 4 cups cooked rice
  • 1/3 cup green onions sliced
  • 3 tbsp unagi sauce
  • 1 tbsp oil

Instructions

Pickled Cabbage

  • Toss the cabbage with the salt and sugar. Place it in a strainer to drain for 30 minutes. Squeeze any liquid from the cabbage and place in a bowl. Toss with the rice vinegar and set aside until ready to use.

Poke

  • Mix all ingredients together and refrigerate until ready to cook.

Fried shallots

  • Heat a small pot with oil to 350 degrees. Right before frying combine the shaved shallots with the cornstarch. Cook the shallots in the hot oil until slightly browned and crispy. Drain off any excess oil and season with salt.

Gochujang Mayo

  • Mix the ingredients and refrigerate until ready to use.

Poke Bowls

  • Heat a large skillet with oil over medium high heat. When the oil starts to smoke add the poke. Sear the poke with onions until browned on one side and remove for medium rare. If you prefer the poke to be cooked through brown the poke on all sides before removing from the pan.
  • Divide the rice between 3 bowls. Top with cabbage and poke. Drizzle with gochujang mayo and unagi sauce. Top with fried shallots and green onions. Serve immediately.