Cut the tuna into bite-size cubes and place in a medium mixing bowl. Pour the Chili Water and shoyu
over the tuna cubes. Add the rayu and Sriracha sauce
. Mix together and let the tuna
marinate for a couple of minutes.
the Hawaiian chiles, ghost pepper and habanero as small as possible and add to the mixing bowl. Add the seaweed
salad and mix all the ingredients together.
Before serving, sprinkle the sea salt and Japanese spice on top of the poke. Finish off by adding the tobiko
Alternatively, you can serve it in a chilled martini
glass with the seaweed mix on the bottom and the poke mix on top. You can cut a slit into a Hawaiian chile
and hang on the glass as a garnish.
Warning: Consumption of raw or undercooked shellfish
may substantially increase the risk of foodborne illness.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.