This mouth-watering ahi tuna poke bowl, with rice, tuna, seaweed salad and chili water will have you tasting the ocean.
Courtesy of Chef Monica K. Toguchi Ryan of The Highway Inn.
See the complete list of restaurants featured on Big Food Bucket List Season 3.
Watch Big Food Bucket List on Saturdays at 7ep and stream all your favourite Food Network Canada shows through STACKTV, Corus Entertainment’s premium multi-channel streaming service, which is now available to Rogers Ignite TV and Ignite SmartStream customers, in addition to Amazon Prime Video subscribers.
Hawaiian Chili Pepper Water
Cook time can vary from 40 minutes to one hour depending on your rice cooker.
Prepare rice according to package directions.
When the rice has finished cooking, fluff rice with rice paddle and allow to cool slightly. It should still be warm, but you don’t want to cook the fish.
Cut the ahi into bite-size cubes, about ¾ inch to 1-inch square.
Sprinkle the ahi generously with inamona (coarsely ground roasted kukui nut) and Hawaiian salt.
Mix in limu and green onion (reserve some green onion for garnish). Set aside. Can be prepared several hours to a day ahead; refrigerate if making ahead.
Scoop rice into a serving bowl and sprinkle with furikake to taste.
Top rice with poke and garnish with pickled ginger, ocean salad, pickled onions, and scallions.
Serve with the Hawaiian Chili Pepper Water on the side and a small dish of Hawaiian salt for additional seasoning, if desired.