Edible San Diego

John Park’s Quick Poke

ad-1
[receipe_singel_video_post]
ad-1
ad-1
ad-1
ad-1
image_1

Make John Park's homemade poke

The guy behind the simple genius of Fish 101 in Cardiff and Leucadia knows how to throw together a poke bowl—but this is the version he prepares at home

 

Ingredients


  • 4–6 ounces sashimi-grade bigeye tuna
  • 1–2 tablespoons thinly sliced green and sweet onions
  • 1 teaspoon grated ginger
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame oil
  • Pinch sesame seeds
  • Pinch red pepper flakes to taste
  • ½ cup cooked rice

Instructions

  • Dice tuna with a sharp knife into ¼-inch cubes.
  • In a medium bowl, mix together onions, ginger, soy sauce, sesame oil, sesame seeds, and red pepper flakes. Adjust to taste. Add tuna and lightly fold until each bite is coated. Best served chilled over a warm scoop of rice.