Recipe
Hawaiian-Style Poke Bowls
Emeril will be at SOBE Food and Wine Festival this week and this refreshing poke bowl is one of the dishes he will demonstrate onstage to crowds soaking up the Miami sunshine!
Ingredients
- 2 pounds sushi-grade tuna, cut into 1/4 to 1/2-inch dice
- Poke Marinade
- 2 cups cooked sticky rice
- 2 avodaos, peeled, pitted and thinly sliced
- 1 cup cooked edamame
- 1 cucumber, peeled and cut into 1/4-inch half moons
- 1 cup orange tobiko
- 1/2 sweet onion, thily sliced
- 1/2 cup cilantro leaves
- 1/4 cup green onions, green part only, thinly sliced on a bias
- 2 tablespoons sesame seeds
- 12 wonton wrapper, cut into 1/4-inch strips and fried until crispy
- Wasabi Vinaigrette
- Sriracha Mayonnaise
Directions
In a medium-size bowl combine the tuna with the poke marinade and refrigerate for 30 minutes.
To prepare the poke bowls, divide the rice between 4 to 6 bowls, placing the rice on one side of the bowl. Add the mixed greens, if using, to the other side of the bowl. Place the tuna in a mound on one side of the bowl and continue making small mounds of each ingredient all the way around the bowl. To serve, Drizzle with the Sriracha Mayo and the Wasabi Vinaigrette. Top with the fried wontons.
Serve immediately.
Recipe Details
- Source: Emeril's Test Kitchen
- Dish Type: Entree
- Cuisine: American
- Occasion: Any
- Effort Level: Moderate
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