Ryan Urig's Hawaiian Poke Bowl Recipe | 7NEWS

Name: Ryan Urig's Hawaiian Poke Bowl Recipe | 7NEWS
Ingredients: 2 teaspoons (about 1g) Fresh Ogo (seaweed); 12 ounces (340g) raw sashimi-grade tuna, Hamachi or Salmon cut into 1/2-inch cubes; 3 ounces (85g) sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice; 1 shallot, thinly sliced; 1 teaspoon (about 3g) white or black sesame seeds, or a mix; 4 teaspoons (20ml) soy sauce, more or less to taste; 2 teaspoons (10ml) toasted sesame oil, more or less to taste; 1 teaspoon (5ml) honey, more or less to taste; Crushed red pepper, to taste (optional); Kosher salt; Steamed rice (if eating as a meal)

7news.com.au

Hawaii is a food lover's dream, and a traditional favourite is the Poke Bowl. Executive chef Ryan Urig is here with his recipe.

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Ingredients

2 teaspoons (about 1g) Fresh Ogo (seaweed)
12 ounces (340g) raw sashimi-grade tuna, Hamachi or Salmon cut into 1/2-inch cubes
3 ounces (85g) sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice
1 shallot, thinly sliced
1 teaspoon (about 3g) white or black sesame seeds, or a mix
4 teaspoons (20ml) soy sauce, more or less to taste
2 teaspoons (10ml) toasted sesame oil, more or less to taste
1 teaspoon (5ml) honey, more or less to taste
Crushed red pepper, to taste (optional)
Kosher salt
Steamed rice (if eating as a meal)