Spicy Island Ahi Poke with Tobiko Caviar on Furikaki Rice Cake
The Japanese flavors of wasabi, tobiko, daikon sprouts, rice, and furikake dominate this appetizer, a hot sauce poured over soothing rice cakes. Adjust the heat to your own taste by increasing or decreasing the wasabi and chili.
Ingredients
- Spicy Ahi Poke
- Asian Sesame Oil - 1 tablespoon
- Togarashi - 1 teaspoon
- Colman’s mustard - 1 tablespoon
- Wasabi Paste - 1 tablespoon
- Soy Sauce - 2 tablespoons
- Salt - 1 teaspoon
- Spicy Tobiko - 2 tablespoons
- Daikon Sprouts - 2 tablespoons
- Onion - 1 tablespoon, minced
- Green onion tops - 1 tablespoon, minced
- Ahi Tuna - 6 ounces, cut into 1/4-inch dice
- Seared Furikake Rice Cake
- Sticky Rice - 2 cups, steamed, till warm
- Plain rice wine vinegar - 1/2 cup
- Water - 2 tablespoons
- Furikake - 2 tablespoons
- Asian sesame oil - 1 tablespoon
- Garnish
- Spicy Tobiko - 2 tablespoons
- White Sesame Seeds - 1 tablespoon
- Chili-infused oil - to taste
- Green onion tops - 1/4 cup, minced
Instructions
To make the ahi poke: In a medium bowl, mix all ingredients except the ahi into a paste. Add the ahi cubes, stir to coat, and let sit at room temperature for 15 minutes.
To make the rice cakes: Spread the rice onto a baking sheet. In a small bowl, combine the vinegar and water. Dip your fingers in the vinegar mixture and pat the rice into a 6-inch-by-8-inch firm, flat rectangle about 1/2-inch thick. Sprinkle the furikake on the rice and let the rice cool completely. Using a 2-inch biscuit cutter, cut out twelve rounds of rice. In a medium saute pan or skillet over medium-high heat, heat the sesame oil. Sear the rice cakes furikake-side down for 2 minutes, or until they are lightly browned. Turn and repeat on the other side.
To assemble: Place 3 rice cakes in the center of each plate, overlapping them slightly. Sprinkle tobiko and sesame seeds around the edge of each plate. Drizzle chili oil on top of the poke.Sprinkle green onions over it.
