Sushi Rice Tuna Poke Dip

  • 1 Batch-Sushi Rice-see recipe below
  • 2 Tablespoons-Ponzo-or soy sauce
  • ½ Teaspoon-Fish Sauce
  • 1 Teaspoon-Sesame Oil
  • To Taste-Sriracha Hot Sauce
  • 1 Tablespoon-Shrimp Sauce
  • 2-6 Ounce-Sashimi Grade Tuna-sliced ½” thick, each strip in half longways, cubed
  • 1 Tablespoon-White Sesame Seeds-{plus extra for garnish}
  • 2 Each-Green Onion-sliced thin-{plus extra for garnish}
  • 1 Tablespoon-Fresh Ginger-grated
  • 1 Clove-Fresh Garlic-grated
  • ¼ Cup-Cilantro-chopped-{plus extra for garnish}
  • 1 Each-Jalapeno Pepper-stem/seeds removed, fine dice-{plus extra for garnish}
  • 1 Each-Fresno Chili-stem/seeds removed, fine dice-{plus extra for garnish}
  • To Taste-Fresh Lime Juice-add when serving of serve with lime wedges

Directions

  1. Make rice according to recipe instructions.
  2. Let rice come to room temperature while working on rest of dish.
  3. In a small mixing bowl whisk together ponzu/fish sauce/sriracha/shrimp sauce and set aside.
  4. In a separate bowl, add tuna/sesame seeds/onion/ginger/garlic/cilantro/jalapeno/fresno.
  5. Add ponzu mixture to tuna and gently combine with a spoon.
  6. In a small serving bowl add some rice and top with tuna poke.
  7. Garnish with fresno/jalapeno chili, cilantro and sesame seeds.

Sushi Rice

  • 1 Cup-Sushi Rice-short grain rice
  • 1 Cup-Water
  • 1 Tablespoon-Rice Wine Vinegar
  • 1 Tablespoon-Sugar
  • ½ Teaspoon-Kosher Salt

Directions

  1. Rinse rice in a fine mesh strainer until water runs clear.
  2. Allow rice to drain for at least 10 minutes.
  3. Place rice in a flat sauce pot and water and bring to a boil.
  4. Lower heat to lowest setting, cover, cook for 14 minutes without lifting lid.
  5. Meanwhile, in a small sauce pot over medium low heat {don’t allow to boil} combine vinegar/sugar/salt.
  6. Once sugar/salt dissolve into vinegar remove from heat and set aside until rice is done resting.
  7. Remove from heat, keep rice covered for 10 minutes.
  8. Fluff with a fork and place in a bowl.
  9. Slowly add vinegar mixture to rice a little at a time while mixing/slashing rice to coat.
  10. Once the vinegar mixture has been added set aside to come to room temperature.