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Mango Ahi Tuna Poke Bowl Recipe

Mango Ahi Tuna Poke Bowl

Ingredients

  • 3 oz | Ahi Tuna Poke
  • 3.5 oz | Lemon Grass Scented Sticky Rice
  • 2 oz | Pickled Mango
  • 1.75 oz | Ginger Soy Glaze
  • 1 oz | Radish, Sliced
  • 1 oz | Avocado, Diced
  • .125 tsp | Togarashi Spice
  • 1 oz | Root Vegetable Chips
  • Pea Tendrils, Garnish
  • Nori Strips, Garnish

Method & Technique

Place room temperature sticky rice in a bowl and top with dressed tuna poke. Garnish with fresh diced avocado, sliced radishes and root vegetable chips. Sprinkle the tops of pickled mango spears with the togarashi spice and nori strips. Serve the ginger soy glaze on the side.

Poke Dressing

Ingredients

  • 1 pint | Soy Sauce
  • 2 oz | Sesame Oil
  • 2 tbsp | Toasted White Sesame Seeds
  • 2 | Shallots, Peeled and Minced
  • 1.5 cups | Green Onion, Sliced Thin
  • 2 tbsp | Chili Sambal
  • 3 oz | Ahi Tuna, Fine Chopped and Chilled

Method & Technique

For the dressing, combine all ingredients. When ready, toss the fresh chilled tuna in the dressing and enjoy immediately for the best taste.

Ginger Soy Glaze

Ingredients

  • 1 cup | Sweet Soy
  • 2 tbsp | Ginger, Micro Plane Fine Minced
  • 2 tsp | Dijon Mustard
  • 1 cup | Unseasoned Rice Vinegar
  • 2 oz | Chili Sambal

Method & Technique

Combine all ingredients in a blender and blend on high until emulsified. Refrigerate until ready to serve.

Pickled Mango Spears

Ingredients

  • 6 | Green or Regular Mangoes
  • 4 cups | Sugar
  • 1 cup | Unseasoned Rice Wine Vinegar
  • .25 cup | Kosher Salt
  • 2 cups | Water
  • 1 clove | Star Anise
  • 3 pods | Green Cardamom
  • 5 cloves | Whole Clove
  • .5 oz | Fresh Ginger, Sliced

Method & Technique

Peel and cut the mangoes into .25 inch wide slices. In a non-reactive sauce pot, combine the sugar, vinegar, water and salt. Bring to a boil. Reduce the heat before adding the spices and ginger. Simmer for 15 minutes until a clear simple syrup is achieved. Strain the syrup and cool before pickling. Place the mangoes in a sterilized jar and cover with the syrup. Seal and pickle overnight.

Lemon Grass Scented Rice

Ingredients

  • 4 cups | Short Grain Rice
  • 5 cups | Water
  • 2 stalks | Lemon Grass, Bruised
  • 1 oz | Ginger, Peeled and Sliced Thin
  • 4 leaves | Fresh Curry, Bruised

Method & Technique

Wash the rice until the water runs clear and drain in colander for one hour. Place rice in a stainless steel pan. Add ginger, lemongrass and curry leaves. Cover with water. Steam uncovered for 20 minutes or until done. Remove from heat and cover with a clean towel for 10 minutes. Gently fluff the rice with a fork.