Dan's Shiso Poke

Name: Dan's Shiso Poke
Ingredients: 1 1/4 pounds ahi tuna (or any sushi grade tuna or firm meat sashimi); 4 tablespoons sesame oil; 1/2 cup soy sauce; 4 teaspoons mirin; 2 Hawaiian red chiles (can substitute Thai, etc.) finely chopped; 3/4 cup chopped scallions (reserve some for serving); 3 tablespoons toasted sesame seeds (reserve some for serving); 2 to 3 cloves garlic minced; 1 bunch fresh shiso sliced (reserve whole leaf per serving); 6 whole nori sheets and 6 half-sheets, toasted; Kosher salt/ground pepper to taste; Hot pepper sauce

12 ingredients

10 steps

Ingredients

1 1/4 pounds ahi tuna (or any sushi grade tuna or firm meat sashimi)
4 tablespoons sesame oil
1/2 cup soy sauce
4 teaspoons mirin
2 Hawaiian red chiles (can substitute Thai, etc.) finely chopped
3/4 cup chopped scallions (reserve some for serving)
3 tablespoons toasted sesame seeds (reserve some for serving)
2 to 3 cloves garlic minced
1 bunch fresh shiso sliced (reserve whole leaf per serving)
6 whole nori sheets and 6 half-sheets, toasted
Kosher salt/ground pepper to taste
Hot pepper sauce

Directions

1

Combine ingredients in bowl and cover.
2

Refrigerate for 1/2 hour.
3

Lay whole shiso leaf on plate.
4

Place a scoop of poke on shiso.
5

Then place a scoop of hot rice next to poke.
6

Place a half sheet of toasted nori vertically between poke and rice.
7

Sprinkle sesame seeds, chopped scallions, and shiso.
8

(can be served with sliced cucumber in light ponzu vinaigrette or could work with June's okra.)
9

Serve with whole nori sheets and hot pepper sauce on the side.
10

Drink Recommendations: Japanese Beer Ozeki Sake, Ginjo Premier