Hawaiian Tuna & Salmon Poke

Recipe Card v1.0

Ingredients

  • 1 cup steamed rice
  • 13 pieces thin sliced cucumber
  • 3 tablespoons canned kernel corn
  • 5 tablespoons steamed edamame kernels
  • ½ cup avocado, chopped in cubes
  • 2 tablespoons seaweed salad
  • 2 tablespoons chopped cilantro
  • 2 tablespoons sliced spring onions
  • 1 tablespoon massago
  • 3 tablespoons bite-size chopped wild yellow fin tuna
  • 2 tablespoons bite-size chopped wild salmon
  • 1 tablespoon sushi ginger
  • 1 teaspoon rice seasoning nori komi furikake
  • 6 tablespoons premium Hawaiian poke sauce (use to marinate tuna & salmon)
  • 4 tablespoons rice vinegar (use to marinate tuna & salmon)
  • 4 pieces calamansi juice  (use to marinate tuna & salmon)

Step-by-Step Directions

  1. Put rice in a large bowl.
  2. Add cucumber, thinly sliced.
  3. Add kernel corn.
  4. Add edamame kernels, steamed.
  5. Add avocado, chopped in cubes.
  6. Add seaweed salad.
  7. Add cilantro, chopped.
  8. Add sliced spring onions, chopped.
  9. Add massago.
  10. Add chopped salmon (marinated for 5 minutes with 3 tablespoons poke sauce, 2 tablespoons rice vinegar, and 2 pieces calamansi juice--use lemon if calamansi is not available).
  11. Add chopped yellow fin tuna (marinated for 5 minutes with 3 tablespoons poke sauce, 2 tablespoons rice vinegar, and 2 pieces calamansi juice--use lemon if calamansi is not available).
  12. Add sushi ginger.
  13. Sprinkle rice seasoning (nori komi furikake brand).
  14. Ready to serve.

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