Chef Jean Pierre

Poke Bowl

 

Poke Bowl

Print Recipe

Ingredients
  

Prepare the Tuna:

  • 1 ½ pound of FRESH Tuna or Salmon cut into very small dice, about ¼”
  • 2 Green Onions sliced thin
  • ¼ cup Shallots finely diced
  • ¼ cup Tangerine or Orange Juice
  • 2 tablespoons good quality Toasted Sesame Oil
  • ¼ cup San-J Tamari Soy Sauce
  • ¼ cup Rice Wine Vinegar
  • ¼ cup Mirin
  • ¼ cup Rice Wine Vinegar
  • White Sesame Seeds

Prepare the Rice:

  • 2 cups cooked Jasmine or Basmati Rice
  • 2 tablespoons Mirin
  • ¼ cup Pomegranate Seeds
  • ¼ cup Sun Flower Seeds
  • 2 tablespoons Black Sesame Seeds
  • 2 Green Onions sliced thin
  • 1 tablespoon good quality Toasted Sesame Oil
  • Black Pepper to taste

Prepare the Carrots:

  • 1 or 2 peeled Carrots cut into 1 ½ inch fine julienne
  • 1 tablespoon Dill freshly chopped
  • 2 tablespoons good quality Toasted Sesame Oil
  • Black Pepper to taste
  • Prepare the Avocado:
  • Cut the Avocado into ¼ inch dice
  • ¼ cup Shallots finely diced
  • 1 tablespoon Mirin
  • 1 tablespoon good quality Toasted Sesame Oil
  • Black Pepper to taste

Prepare the Avocado:

  • 1 Cut the Avocado into ¼ inch dice
  • 1/4 cup Shallots finely diced
  • 1 tablespoon Mirin
  • 2 tablespoons Good Quality Toasted Sesame Oil
  • Black Pepper to taste

Prepare the Cucumber:

  • Slice ½ of a Cucumber it into very, very thin slices to decorate the bowl, cut the other half into ¼ cubes
  • 1 tablespoon Garlic Olive Oil or Extra-Virgin Olive Oil
  • 1 tablespoon good quality Toasted Sesame Oil
  • 1 teaspoon Black Sesame Seeds
  • Black Pepper to taste

Sriracha Aioli:

  • ½ cup Mayonnaise
  • 1 tablespoon Shiracha
  • 1 pinch Salt

Instructions
 

Makes 4 - 6 Servings

    Prepare the Tuna:

    • Mix all the ingredients with the fish and let it marinate about 3 hours (if you can).

    Prepare the Rice:

    • Mix all the ingredients and reserve 

    Prepare the Carrots:

    • Mix all the ingredients and reserve 

    Prepare the Cucumber:

    • Mix all the ingredients and reserve

    Sriracha Aioli:

    • Mix all ingredients and transfer to a squeeze bottle if you have it.

    To Serve:

    • Proceed like the chef did in the video, add the rice in the bottom of the bowl, decorate the bowl with the very thinly sliced cucumber add some of the fish in the middle and arrange the rest of the ingredient all around the fish.

    Notes

    For the Toasted Sesame Olive Oil:  click here
    For the Garlic Olive Oil: click here
    For the Mandolin:  click here
    For the Laser Thermometer: click here
    For a Signed Chef Jean-Pierre:  click here

    Related Posts