Create fresh and flavorful poke bowls with two delicious options: ahi tuna marinated in a savory soy dressing and salmon tossed in a spicy mayo sauce, both served with crisp vegetables, creamy avocado, and nori seaweed strips over sushi rice.
Ingredients extracted via AI
Ingredients
green onionssweet onionmangocucumberavocado450 g ahi tuna sashimi-grade3 PL shoyu (soy sauce)1 PL rice vinegar0.5 ČL sesame oil1 ČL toasted sesame seeds0.75 ČL crushed red pepper flakesnori seaweed strips450 g salmon sashimi-grade3 PL mayonnaise1 PL sriracha sauce1.5 PL sweet Thai chili sauce
Procedure generated via AI
Thinly slice three green onions into rounds.
Cut a medium sweet onion into quarters, then slice each quarter thinly.
Peel the mango along the seed and cut the flesh into cubes.
Slice the cucumber in half lengthwise, scoop out the seeds with a spoon, then dice the cucumber.
Halve the avocado, remove the pit, scoop out the flesh with a spoon, and dice it.
Cut one pound of sashimi-grade ahi tuna into cubes about 1.3 to 1.9 cm in size.
In a bowl, mix 3 tablespoons shoyu (soy sauce), 1 tablespoon rice vinegar, ½ teaspoon sesame oil, 1 teaspoon toasted sesame seeds, and ¾ teaspoon crushed red pepper flakes.
Add the diced tuna along with the chopped green onions, sweet onion, mango, cucumber, and thin strips of nori seaweed to the marinade. Gently toss to combine and refrigerate for at least 30 minutes.
Prepare one pound of sashimi-grade salmon by removing the skin: make a small cut, grip the skin, and wiggle it back and forth while holding the knife steady to separate it.