Korean Ahi Poke
I bought the seaweed salad from the grocery store. If you want to try making it, this recipe looks good to me! Not sure where to buy Korean gochugaru? Click here. MAKE AHEAD: If you have time and can make the ahi tuna poke in advance, cover and refrigerate, this is recommended for at least 15 minutes or up to 1 hour. This will allow the ahi tuna to marinate in the all the lovely delicious seasonings and flavors. Prep time includes 15 minutes to refrigerate the ahi tuna and allow to marinate while you are prepping and making everything else.
Servings: 4
Ingredients
For the Ahi Tuna:
- 1 lb. ahi tuna sashimi cubed
- 1 to 1 1/2 tablespoons sesame oil
- 1/2 teaspoon kosher salt
- 1 tablespoon gochugaru
- sesame seeds
- fresh green onions finely diced
For the cucumbers:
- 3 to 4 small seedless cucumbers cubed
- 1/2 to 1 tablespoon low sodium soy sauce or coconut aminos
- 1/2 tablespoon sesame oil
- 1 teaspoon kosher salt
- sesame seeds
For the poke bowl:
- cooked rice or chopped lettuce
- Korean Ahi Tuna
- seasoned cucumbers
- seaweed salad
- gim; roasted seaweed sheets shredded for garnish
- sesame seeds
Instructions
- For the Ahi Tuna: Mix everything together in a medium sized bowl. Taste and adjust any seasoning as needed. If you have time: cover and refrigerate, this is recommended for at least 15 minutes, or up to 1 hour. This will allow the ahi tuna to marinate in the all the lovely delicious seasonings and flavors.
- For the cucumbers: Mix everything together in a small sized mixing bowl. Taste and adjust any seasoning as needed.
- To assemble the poke bowl: lay in your chopped lettuce (or rice if using) and arrange the Korean Ahi Tuna, cucumbers and seaweed salad around the bowl on top. Garnish with gim and some sesame seeds. You can also add a light drizzle of sesame oil over the top if desired. Serve and enjoy!