How to Recipe Perfect Mikes Spicy Ahi Poke Sashimi

Without fail cooking ultimate Mike's Spicy Ahi Poke & Sashimi easy, delicious, practical.

Good Evening every body, at this time you get present recipe Mike's Spicy Ahi Poke & Sashimi with 16 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 11 stages of easy cooking Mike's Spicy Ahi Poke & Sashimi.

Ingredients for Mike's Spicy Ahi Poke & Sashimi

1. Prepare : Sashimi Grade Yellowfin Tuna Slab [halved].

2. Needed : Purple Onions [fine minced].

3. Needed : Green Onions [chopped + reserves for garnish].

4. Needed : Sesame Oil.

5. Prepare : Cucumbers [fine chop].

6. Prepare : Garlic Chili Siracha Sauce.

7. Prepare : Fresh Parsley.

8. Prepare : Lemon Zest [optional].

9. Needed : Soy Sauce [+ reserves for serving].

10. Prepare : Sesame Seeds [+ reserves for garnish].

11. Needed : Jalapeño [fine chop - garnish for both dishes].

12. Prepare : Shredded Diakon Radishes [garnish].

13. Prepare : Pickled Ginger.

14. Needed : Fresh Parsley [+ reserves for garnish].

15. Needed : Very Sharp Knife.

16. Needed : Frozen Cocktail Glasses.

If all ingredients Mike's Spicy Ahi Poke & Sashimi it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Mike's Spicy Ahi Poke & Sashimi

1. Here's what you'll need. Only half of tuna slab shown..

2. Open tuna and rinse under cold water..

3. Place tuna on thick paper towels to dry..

4. Wrap tuna in paper towels and place in the coldest part of your fridge for 10 minutes. 40° is a perfect temperature for raw fish..

5. Fine chop your vegetables. Shread your diakon radish garnish..

6. Cut your tuna in half. Half will be used for your salad - half for your sashimi. Place your other half back in the fridge. Definitely use a very sharp knife. Don't saw it. Just allow the knife to glide through your fish..

7. With a very sharp knife, slice tuna into 1/2" cubes. Work fast as so bacteria doesn't form on your tuna. Place in a non-metalic bowl..

8. Add all of your vegetables and seasonings not listed as garnishments. Fold in gently. You don't want to bruise your tuna!.

9. Place Ahi Poke in glasses and garnish with green onions, jalapeños, sesame seeds and parsley. Refrigerate quickly..

10. Pull your other 1/2 tuna. Cut into 1/2" squares. Refrigerate immediately until ready to plate..

11. Plate your diakon radishes and place your sashimi on top. Sprinkle radishes with rice wine vinager if you'd like. Garnish plate with jalapeños and chopped parsley. Serve with pickled ginger, Wasabi and Soy Sauce..

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