Creamy Mixed Poke Bowl
Servings
24 8-oz.
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Ingredients
- 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.
