Ponkie Recipes

Steps:

• Cut Ahi into at least 1/2" cubes - set aside & refrigerate.
• Combine all other ingredients in a large glass bowl & refrigerate for at least 30 minutes.
• When ready to serve toss Ahi and other ingredients together.
• Serve on chilled platter with chopsticks or toothpicks.

Steps:

• Blend all ingredients EXCEPT the tuna in a non-reactive bowl.
• Mix well, taste and season, adding salt as necessary.
• Use as much of the sesame oil and the red chili sauce as you like-- or can stand.
• Cut tuna into small, uniform bits approximately 1/2 inch square or so.
• (I like my morsels on the small side.) Gently toss the tuna in the dressing and let sit in the refrigerator for 30 minutes.
• Serve as an appetizer with shrimp chips (the kind that you get at the Asian grocery store and fry yourself) or fried wonton chips.
• Serve as an"entree" dish with steamed short grain rice.
• Serve as a salad over seaweed or lettuce.
• A note on the ingredients-- this is a raw fish dish, so it's very important to get sushi/sashimi grade#1 tuna from a reputable seafood supplier.
• Any tuna will work, but I've used Ahi and Big Eye (Yellowtail) most often.
• As you prepare the fish, make sure that your utensils are very clean and cool or cold.
• The roasted sesame oil should be the Asian kind.
• If you can't find the Vietnamese red chili sauce, crushed red pepper or wasabi paste would be great substitutes.
• Poki doesn't keep well, so make only as much as you're sure to eat in one sitting.
• If you're putting this on a buffett, stick the bowl on a bed of ice or else it'll start looking a bit gray.

Steps:

• Put the rice in a small bowl. Cover with cold water and massage with your hands to remove the starch. Drain and put the rice in a small saucepan with a tight-fitting lid. Cover with a fingertip depth of cold water and simmer over a medium heat with the lid on for 10 mins. Remove from the heat and leave to steam with the lid on for another 15 mins, then stir through the rice wine vinegar.
• Meanwhile, mix the mayonnaise with the shichimi togarashi in a small bowl and set aside. Put the tuna on a chopping board, cut into roughly 1cm cubes, then sprinkle liberally with flaky sea salt.
• In a large bowl, mix the sesame oil, soy sauce, lime juice and chilli flakes. Add the tuna chunks and stir well, so that every piece is coated in the dressing.
• To assemble, put a mound of rice in two bowls. Top each with half an avocado, the tuna and dressing, cherry tomatoes and nori. Sprinkle over the chopped nuts and spring onions, and finish with a spoonful of the spicy mayo.