Ahi Poke Spring Bite
- 1 Large ahi steak (the best grade A "sashimi grade" you can find.)
- 1 Ripe avocado
- Black sesame crackers (available at any Asian market)
- 1 cup Vegetable oil
- 1 tbsp Togarashi (Japanese spice blend)
- Salt to taste
- 2 tbsps Shoyu
- 1 tsp Plus one dash Sesame oil
- 1 tsp Grated ginger
- Juice and zest of 1 lime
- 2 Spring onions, minced
- 1 tbsp Finely chopped cilantro
- 1/2 cup Japanese Mayo
- 1 tsp Sriracha (more if you like it hot!)
Peel the avocado and give it a rough "smash". Make the crackers: Heat up the vegetable oil, break the crackers apart. Test one piece into the hot oil (it should puff up instantly as it fries). Put on a paper towel to drain. Dust with Togarashi and salt. Make the dressing: In a small bowl, whisk together the shoyu, sesame oil, ginger, lime juice and zest, onions, cilantro. Cut up the ahi into a small dice and then toss with the dressing. In a small bowl, whisk the mayo, sriracha and dash of sesame oil. To assemble: Take a cracker, spread the avocado "smash", then Poke mixture, then a bit of sriracha mayo. Garnish with green onion.
Add-ins: You can add... microgreens, mango, furikake, sweet soy drizzle or keep it plain! It's all about that tuna and those incredible gluten-free crackers! If you need more instructions to make the crackers, visit Chef Lela on Instagram. @cuisine_by_lela. Have fun and enjoy with Breathless Sparkling Brut Rose!
