Togarashi Tuna Poke
Course
Main Dish
Cuisine
Japanese
Servings
Prep Time
4
Servings
5
Minutes
Cook Time
1
Minutes
Servings
Prep Time
4
Servings
5
Minutes
Cook Time
1
Minutes
Ingredients
Sauce
2
oz
Kewpie Mayo
2
tsp
Sriracha
1
tsp
Toasted Sesame Oil
1/2
tsp
Sugar
2
Tbsp
Masago
Plus more for Garnish
1/4
tsp
Shichimi Togarashi
Plus more for Garnish
Base
1
lb
Sushi Grade Tuna
1/4
whole
Red Onion
Diced
2
whole
Avocado
Cubed
Scallions
To taste
Instructions
Make sure your fish is Sushi Grade! The flesh should be blood red (If you get it frozen then it will be a light red).
Skin the Tuna.
Cut the tuna into bite sized pieces. I like bigger pieces so the flavor isn’t masked by the seasoning.
Mix all the ingredients for the sauce.
Mix the tuna chunks with the sauce.
Mix the tuna in with the diced red onions and avocado chunks.
Recipe Notes
Forbidden Rice (Black Rice) was used to get the look I was going for but I prefer white rice.
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