I'm feeling quite sheepish as I type up this post……..you see I'm not a big fan of spicy tuna rolls. In fact, if you do a search on "Spicy Tuna Roll" on this blog, I don't think you'll come up with much. And yet, on our last trip home, the Missus really enjoyed the spicy ahi poke from Lana'i Ohana Poke Market and She asked me to make it. What could I do?
I felt kinda bad using such good quality maguro for this, but it's what She wanted. I also warned Her that mayonnaise is a key ingredient, the Missus claims a total aversion to it, but I've always thought She was closet mayo lover and this proves me right again. Anyway, I saw spicy poke everywhere on my last couple of trips home.
This one is easy…..the spicy tuna thing is very basic stuff. You could add something like Mad Dog Habanero Extract and really do some damage. Perhaps after finding out how easy it really is, you'll just make the stuff at home and eat the good stuff when you get sushi.
I'm really not sure what the Missus will want next.
Spicy Tuna Poke:
1/2 lb diced ahi or maguro
3-4 tb minced red or sweet onion
2 stalks scallions minced – green parts only
2 tb tobiko (flying fish roe) plus more for use as a topping
1/3 cup mayo (Hellmans or Best Foods)
2-3 tb shoyu
3-4 tb Sriracha (or more to taste)
ground chilies to taste
1 tsp sesame oil
– Combine mayo, shoyu, sriracha, and ground chilies
– Gently mix together tuna, onions, and green onions
– Add mayo mixture and tobiko, mix gently
– Add sesame oil, taste an adjust flavoring
As you can tell, I had some fun with my food and plated on a bed of finely diced cucumber. I used a Spam musubi mold to get the shape.
I made some typical shoyu poke for me. While the spicy tuna was a rectangle on a round plate….I did a circle on a rectangular plate……..
Jus' fo' fun…you know?