Creamy Mixed Poke Bowl | Gordon Food Service
Wash hands. 1. Pat 2 oz. each of tuna and salmon dry with paper toweling. Dice in 1/4″ pieces. Place in a chilled stainless-steel mixing bowl. Add 2 tsp.
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Ingredients
- 3 lb. Red Tuna Steaks
- 3 lb. Alaskan Keta Salmon
- 1 oz. Soy Mayonnaise
- 2 oz. Lime Soy Sauce
- 6 lb. Jasmine Rice
- 1 1/2 lb. Edamame
- 12 oz. Wakame Japanese Seaweed
- 1 1/2 c. Tobiko Japanese Fish Eggs
- 12 oz. Green Onions
- 1/2 c. Furikake Japanese Rice Seasoning
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