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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mike's spicy ahi poke & sashimi. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Mike's Spicy Ahi Poke & Sashimi is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Mike's Spicy Ahi Poke & Sashimi is something that I have loved my whole life. They are nice and they look wonderful.

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

The ingredients needed to make Mike's Spicy Ahi Poke & Sashimi:
  1. Take 1 (1 lb) Sashimi Grade Yellowfin Tuna Slab [halved]
  2. Get 1/4 Cup Purple Onions [fine minced]
  3. Take 1/4 Cup Green Onions [chopped + reserves for garnish]
  4. Get 1 Dash Sesame Oil
  5. Take 1/4 Cup Cucumbers [fine chop]
  6. Take 1 tbs Garlic Chili Siracha Sauce
  7. Get 1 tbs Fresh Parsley
  8. Take 1/4 tsp Lemon Zest [optional]
  9. Prepare 1 tbs Soy Sauce [+ reserves for serving]
  10. Get 1 tsp Sesame Seeds [+ reserves for garnish]
  11. Make ready 2 tbs Jalapeño [fine chop - garnish for both dishes]
  12. Take as needed Shredded Diakon Radishes [garnish]
  13. Get as needed Pickled Ginger
  14. Make ready 1 tbs Fresh Parsley [+ reserves for garnish]
  15. Get 1 Very Sharp Knife
  16. Take as needed Frozen Cocktail Glasses
Steps 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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