Creamy Mixed Poke Bowl

Name: Creamy Mixed Poke Bowl
Yield: 24 8-oz.
Ingredients: 10

Servings

24 8-oz.

3 lb. Red Tuna Steaks
3 lb. Alaskan Keta Salmon
1 oz. Soy Mayonnaise
2 oz. Lime Soy Sauce
6 lb. Jasmine Rice
1 1/2 lb. Edamame
12 oz. Wakame Japanese Seaweed
1 1/2 c. Tobiko Japanese Fish Eggs
12 oz. Green Onions
1/2 c. Furikake Japanese Rice Seasoning

Recipe Preparation

Wash hands.

1. Pat 2 oz. each of tuna and salmon dry with paper toweling. Dice in 1/4″ pieces. Place in a chilled stainless-steel mixing bowl. Add 2 tsp. of soy mayonnaise to the tuna and salmon. Season with salt and pepper. Mix together using a rubber spatula.

2. Place 4 oz. of jasmine rice in a chilled serving bowl. Spoon the tuna and salmon mixture on top of the rice. Sprinkle 1 oz. of edamame over the top of the tuna. Place 1/2 oz. of wakame on the left side of the bowl on top of the rice.

3. Place 2 tsp. of tobiko on the right side of the bowl on top of the rice. Place 1/2 oz. of scallions on top of the tuna. Sprinkle 1 tsp. of furikake over the top of the entire contents of the bowl.