Luxury Connected Appliances
Traditional and Mexican Inspired Poke Bar
|
The delicious possibilities are endless for this poke bar. It’s a mix of traditional ingredients and a modern global take with adaptations for serving on chips or tostada shells. Whatever you decide, it’s sure to be beautiful and wonderful. This is a great meal prep party meal because all the ingredients can be placed in their serving bowls and stored in the fridge ahead of time. Serves 8 Poke Bar ingredients and topping ideas: • 1 pound sashimi grade tuna, cut into small 1/2” cubes • 1 pound sashmi grade salmon, cut into small 1/2” cubes • 2 cups cooked rice • 12 tostada shells • Tortilla chips • Surimi salad • Seaweed salad • Sesame seeds • Sliced green onion • Pickled ginger • Ogo or any crushed dried seaweed • Chopped cucumber • Cubed or sliced avocado • Mexican street corn (Esquites) • Salsa or Pico de Gallo • Chopped fresh chiles • Cabbage slaw • Slices of lime • Spicy mayo Poke sauce: • 1/2 cup soy sauce • 2 Tablespoons sesame seed oil • 2 Tablespoons rice vinegar • 1 teaspoon minced ginger • 1 teaspoon toasted sesame seeds • Zest of 1 lime • 1 Tablespoon fresh lime juice |
Directions
1. Make the poke sauce: combine all ingredients in a bowl (soy sauce, sesame seed oil, rice vinegar, ginger, toasted sesame seeds, lime zest and lime juice) and set aside.
2. Prep the fish and store in the fridge before serving. Assemble all your topping choices in small bowls.
3. Lay out all the toppings except for the fish.
4. Before serving, bring out the fish and allow your guests to build their poke bowls or tostadas.
