Creamy Mixed Poke Bowl

Servings

24 240-g.

1.36 kg. Red Tuna Steaks
1.36 kg. Alaskan Keta Salmon
240 ml. (Recipe) Soy Mayonnaise
2 ct. (Recipe) Lime Soy Sauce
2.72 kg. (Recipe) Jasmine Rice
680 g. Edamame
1 1/2 c. Tobiko Japanese Fish Eggs*
360 g. Wakame Japanese Seaweed
360 g. Green Onions
75 g. Furikake Japanese Rice Seasoning*

Recipe Preparation

1. Pat 56g. each of tuna and salmon dry with paper toweling. Dice in ¼” pieces. Place in a chilled stainless-steel mixing bowl. Add 2 tsp. of soy mayonnaise to the tuna and salmon. Season with salt and pepper. Mix together using a rubber spatula.

2. Place 120g. of jasmine rice in a chilled serving bowl. Spoon the tuna and salmon mixture on top of the rice. Sprinkle 30g.. of edamame over the top of the tuna. Place 15g. of wakame on the left side of the bowl on top of the rice.

3. Place 2 tsp. of tobiko on the right side of the bowl on top of the rice. Place 15g. of scallions on top of the tuna. Sprinkle 1 tsp. of furikake over the top of the entire contents of the bowl.

*Allow extra time for delivery