Creamy Mixed Poke Bowl

Creamy Mixed Poke Bowl
24 240-g. Yield

Ingredients

  • 1.36 kg. Red Tuna Steaks
  • 1.36 kg. Alaskan Keta Salmon
  • 240 ml. (Recipe) Soy Mayonnaise
  • 2 ct. (Recipe) Lime Soy Sauce
  • 2.72 kg. (Recipe) Jasmine Rice
  • 680 g. Edamame
  • 1 1/2 c. Tobiko Japanese Fish Eggs*
  • 360 g. Wakame Japanese Seaweed
  • 360 g. Green Onions
  • 75 g. Furikake Japanese Rice Seasoning*

Preparation

Wash hands.

1. Pat 56g. each of tuna and salmon dry with paper toweling. Dice in ¼” 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 120g. of jasmine rice in a chilled serving bowl. Spoon the tuna and salmon mixture on top of the rice. Sprinkle 30g.. of edamame over the top of the tuna. Place 15g. 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 15g. of scallions on top of the tuna. Sprinkle 1 tsp. of furikake over the top of the entire contents of the bowl.

*Allow extra time for delivery