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| 1 1/4 x ca. 450 g | Ahi tuna |
| | (or any sushi grade tuna or |
| | Firm meat sashimi) |
| 4 Esslöffel | sesame oil |
| 1/2 Tasse | soy sauce |
| 4 Teelöffel | Mirin |
| 2 | Hawaiian red chiles; finely chopped |
| | (can substitute Thai; etc.) |
| 3/4 Tasse | Chopped scallions; reserve some |
| | For serving |
| 3 Esslöffel | Toasted sesame seeds; reserve some |
| | For serving |
| 2 | Garlic cloves - (to 3); minced |
| 1 Bund | Fresh shiso sliced; reserve one whole |
| | Leaf per serving |
| 6 | Whole nori sheets and 6 half-sheets; toasted |
| | Kosher salt; to taste |
| | black pepper freshly ground |
| | Hot pepper sauce; to taste |
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Combine ingredients in bowl and cover. Refrigerate for 1/2 hour. Lay whole shiso leaf on plate. Place a scoop of poke on shiso. Then place a scoop of hot rice next to poke. Place a half sheet of toasted nori vertically between poke and rice. Sprinkle sesame seeds, chopped scallions, and shiso. (Can be served with sliced cucumber in light ponzu vinaigrette or could work with Maxanne's Japanese Okra.) Serve with whole nori sheets and hot pepper sauce on the side.
This recipe yields 4 to 6 appetizer servings.
Drink Recommendations: Japanese Beer, Ozeki Sake, Ginjo Premier
jcomiskey@krypto. Net"
Per serving: 179 Calories (kcal); 17g Total Fat; (80% calories from fat); 3g Protein; 6g Carbohydrate; 0mg Cholesterol; 2063mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
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