There’s nothing tastier than barely salted seafood paired with crisp veggies for the right umami combo on a scorching summer season day. That’s the great thing about poke. And it’s such a simple dish to organize. What was as soon as predominantly eaten in eating places is now typically being ready at house.
DIY sriracha mayo
Some folks like to drizzle sriracha mayo over poke bowls. Right here’s how one can make it: Merely mix 1 Tbsp (15 mL) sriracha sauce with 3 Tbsp (45 mL) mayo and a little bit water or lime juice simply to make it pourable. Stir effectively and switch to a squeeze tube or a little bit jug with a pour spout and drizzle over poke.
Marinating uncooked fish
Sashimi-grade uncooked fish minimize into small cubes, tartar fashion, as we’ve carried out in our recipe, wants little or no marinating time.
