Mike's Spicy Ahi Poke & Sashimi
Mike's Spicy Ahi Poke & Sashimi

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, mike's spicy ahi poke & sashimi. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Mike's Spicy Ahi Poke & Sashimi is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Mike's Spicy Ahi Poke & Sashimi is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook mike's spicy ahi poke & sashimi using 16 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Spicy Ahi Poke & Sashimi:
  1. Get 1 (1 lb) Sashimi Grade Yellowfin Tuna Slab [halved]
  2. Take 1/4 Cup Purple Onions [fine minced]
  3. Take 1/4 Cup Green Onions [chopped + reserves for garnish]
  4. Take 1 Dash Sesame Oil
  5. Make ready 1/4 Cup Cucumbers [fine chop]
  6. Prepare 1 tbs Garlic Chili Siracha Sauce
  7. Take 1 tbs Fresh Parsley
  8. Take 1/4 tsp Lemon Zest [optional]
  9. Get 1 tbs Soy Sauce [+ reserves for serving]
  10. Get 1 tsp Sesame Seeds [+ reserves for garnish]
  11. Get 2 tbs Jalapeño [fine chop - garnish for both dishes]
  12. Prepare as needed Shredded Diakon Radishes [garnish]
  13. Prepare as needed Pickled Ginger
  14. Prepare 1 tbs Fresh Parsley [+ reserves for garnish]
  15. Make ready 1 Very Sharp Knife
  16. Make ready as needed Frozen Cocktail Glasses
Instructions to make Mike's Spicy Ahi Poke & Sashimi:
  1. Here's what you'll need. Only half of tuna slab shown.
  2. Open tuna and rinse under cold water.
  3. Place tuna on thick paper towels to dry.
  4. Wrap tuna in paper towels and place in the coldest part of your fridge for 10 minutes. 40° is a perfect temperature for raw fish.
  5. Fine chop your vegetables. Shread your diakon radish garnish.
  6. Cut your tuna in half. Half will be used for your salad - half for your sashimi. Place your other half back in the fridge. Definitely use a very sharp knife. Don't saw it. Just allow the knife to glide through your fish.
  7. With a very sharp knife, slice tuna into 1/2" cubes. Work fast as so bacteria doesn't form on your tuna. Place in a non-metalic bowl.
  8. Add all of your vegetables and seasonings not listed as garnishments. Fold in gently. You don't want to bruise your tuna!
  9. Place Ahi Poke in glasses and garnish with green onions, jalapeños, sesame seeds and parsley. Refrigerate quickly.
  10. Pull your other 1/2 tuna. Cut into 1/2" squares. Refrigerate immediately until ready to plate.
  11. Plate your diakon radishes and place your sashimi on top. Sprinkle radishes with rice wine vinager if you'd like. Garnish plate with jalapeños and chopped parsley. Serve with pickled ginger, Wasabi and Soy Sauce.

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