1 1/2 lbs LEG-A-SEA® Salad Style Surimi Seafood
1/3 cup Poke Sauce
1 Tablespoon Sesame oil
1 1/2 teaspoons Rice vinegar
2 Tablespoons Toasted sesame seeds
Bowl Base Options:
2 cups Persian cucumber, chopped
2 cups Water chestnuts, sliced or diced
2 cups Avocado, diced
1/2 cup Red onion, minced
Garnish Pickled ginger
Garnish Shredded nori
Garnish Fish roe
Garnish Wasabi mayonnaise or wasabi paste balls
For the Poke Sauce: blend Poke Sauce and Light Soy Sauce with the sesame oil, rice vinegar, and sesame seeds; pour the mixture over Alaska surimi chunks. Cover and refrigerate.
For the Rice: season with rice vinegar and sesame oil
Add cucumber, water chestnuts, avocado, and red onion to a bowl or hotel pan. Gently stir in the Alaska surimi mixture.
To serve: place 1 cup Bowl Base Options into a serving bowl; portion 1 cup of the poke-vegetable mixture over the base.
Garnish with pickled ginger; wasabi mayonnaise; paste ball and/or fish roe. Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)
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