Ingredients
Prepare the Ahi Tuna
-
Ahi Tuna 905 g
Prepare the Poke Components
-
Corn tortillas, cut into small pieces 5 each
-
Sea salt, as needed
-
Black rice, cooked 975 g
-
Quinoa, cooked 460 g
-
Sushi vinegar 125 ml
-
Roasted sesame oil 60 ml
-
English cucumber, cut into 1.5 cm cubes 2 each
-
Yuzu, juice 60 ml
-
Salt 6 g
Prepare the Poke Bowl
-
Pineapple, cut into 1.5 cm cubes 415 g
-
Avocado, diced 5 each
-
Cilantro leaves 4 g
-
Furikake 57 g
Preparation
-
Prepare the Ahi Tuna
- Cut the tuna into 2.5 cm cubes and marinate with the Hellmann’s Spicy Hatch Chile Dressing for 10 to 15 minutes.
-
Prepare the Poke Components
- Deep fry the corn tortilla pieces at 180 C until golden brown. Drain and season with salt.
- Season the cooked black rice and quinoa with the sushi vinegar and roasted sesame oil.
- To pickle the cucumber, combine with Hellmann’s Spicy Hatch Chile Dressing, yuzu and salt and refrigerate for at least 1 hour.
-
Prepare the Poke Bowl
- To prepare each portion, add 145 g of the black rice and quinoa mixture to a bowl. Place 39 g pickled cucumber, 42 g pineapple, 0.5 an avocado and 90 ml marinated tuna on top in sections.
- Drizzle with about 30 ml Hellmann’s Spicy Hatch Chile Dressing.
- Garnish with fried tortillas, furikake and cilantro leaves.