Chef's Quick Tip: Classic Poke Bowl
<p>This week, Chef Holly DeCaro from Pokeworks in Wilton shows Tina Redwine how to make a classic poke bowl.</p>
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Nov 5, 2018, 4:27 PM
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Updated 2,237 days ago
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This week, Chef Holly DeCaro from Pokeworks in Wilton shows Tina Redwine how to make a classic poke bowl.
Classic Poke Bowl
4-6oz. cubed, fresh sushi grade ahi tuna
In a bowl, add 2 oz each of sliced sweet onion and sliced cucumber to the ahi tuna.
Add a pinch of ogo seaweed.
Season with a drizzle of sesame oil.
Sprinkle pink Hawaiian Salt and chili flakes to taste.
Add 2 oz. sesame ginger vinaigrette.
Mix and layer over white sushi rice or brown rice.
Sprinkle with scallions and sesame seeds.
For all dishes, we recommend adding one or more crunches:
Crispy onion, wonton crisps, lotus chips, rice puffs
Optional toppings include avocado and crab salad
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