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My preschoolers are sushi fiends

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Ingredients

Adjust Servings:
1 lb fresh ahi tuna (must be sashimi grade #1)
1/4 cup red onion, finely minced
3 green onions, chopped fine
1 tablespoon fresh ginger juice
3 tablespoons light soy sauce
3 tablespoons rice wine vinegar
3 tablespoons mirin
1 tablespoon sesame seeds, gently roasted
3 tablespoons lemon juice, fresh squeezed
1 - 3 tablespoon roasted sesame oil
vietnamese red chili sauce, to taste

Nutritional information

229.9
Calories
91 g
Calories From Fat
10.1 g
Total Fat
2.1 g
Saturated Fat
43.1 mg
Cholesterol
869.9 mg
Sodium
4.5 g
Carbs
0.9 g
Dietary Fiber
1.4 g
Sugars
28.7 g
Protein
117g
Serving Size

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My preschoolers are sushi fiends

Features:
    Cuisine:

    The recipe loiks fabulous!! Thanks for sharing. However, I do want to make a clarification for all of you. The correct term is "poke" (pronounced "poe-keh"). To call it "poki" or "poe-key" is a faux pas -- one I'm sure you are not intending. "Poki" is a term for male genitalia. *;)

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Poki, My preschoolers are sushi fiends, and we literally have to save to take them to a sushi bar We use this to tide them over between trips This is an easy and versatile dish that can be used as entree, appetizer, or salad While this is typically a Hawaiian dish that is readily available on the west coast(where I grew up), it hasn’t made it’s way to Washington DC There are probably hundreds of dressing and fish combinations that can be classified as Poki, but this is the one I like , The recipe loiks fabulous!! Thanks for sharing However, I do want to make a clarification for all of you The correct term is poke (pronounced poe-keh ) To call it poki or poe-key is a faux pas — one I’m sure you are not intending Poki is a term for male genitalia *;), Word Poki says nothing to me, but it was well worth finding out this recipe! It is tuna chopped, marinated and eaten uncooked as an appetizer Quite fantastic, really!


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    Steps

    1
    Done

    Blend All Ingredients Except the Tuna in a Non-Reactive Bowl.

    2
    Done

    Mix Well, Taste and Season, Adding Salt as Necessary.

    3
    Done

    Use as Much of the Sesame Oil and the Red Chili Sauce as You Like-- or Can Stand.

    4
    Done

    Cut Tuna Into Small, Uniform Bits Approximately 1/2 Inch Square or So.

    5
    Done

    (i Like My Morsels on the Small Side.) Gently Toss the Tuna in the Dressing and Let Sit in the Refrigerator For 30 Minutes.

    6
    Done

    Serve as an Appetizer With Shrimp Chips (the Kind That You Get at the Asian Grocery Store and Fry Yourself) or Fried Wonton Chips.

    7
    Done

    Serve as An"entree" Dish With Steamed Short Grain Rice.

    8
    Done

    Serve as a Salad Over Seaweed or Lettuce.

    9
    Done

    a Note on the Ingredients-- This Is a Raw Fish Dish, So It's Very Important to Get Sushi/Sashimi Grade#1 Tuna from a Reputable Seafood Supplier.

    10
    Done

    Any Tuna Will Work, but I've Used Ahi and Big Eye (yellowtail) Most Often.

    11
    Done

    as You Prepare the Fish, Make Sure That Your Utensils Are Very Clean and Cool or Cold.

    12
    Done

    the Roasted Sesame Oil Should Be the Asian Kind.

    13
    Done

    If You Can't Find the Vietnamese Red Chili Sauce, Crushed Red Pepper or Wasabi Paste Would Be Great Substitutes.

    14
    Done

    Poki Doesn't Keep Well, So Make Only as Much as You're Sure to Eat in One Sitting.

    15
    Done

    If You're Putting This on a Buffett, Stick the Bowl on a Bed of Ice or Else It'll Start Looking a Bit Gray.

    Avatar Of Grace White

    Grace White

    Pastry prodigy whipping up delicate and delicious pastries with finesse.

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