A new way of eating poke: Spicy Ahi Poke Bombs.
In this post, I combine poke and inari sushi to create my own version of spicy ahi poke bombs.
If you’re not good with spicy food, you can check out my regular tuna poke video. Non-spicy tuna poke can also be used to stuff into the inari pouches.
Ingredients
- 1/2 lb of sashimi-grade tuna
- 1 to 2 tbsp of soy sauce
- 4 tbsp of chopped kimchi
- 2 tbsp of thinly sliced yellow/red onion
- 1 can of inari pouch
- 2 tbsp of thinly sliced green onion
- 1 tbsp of gochujang or Korean hot chili paste
- 1/2 tsp of sesame oil
- 1 tbsp of sesame seeds
- 1 cup of uncooked short grain rice (3 cups of suhi rice)
With any sushi dish, it’s important to use high-quality fish so that your dish will have a good texture without smelling fishy. Usually, I will get the sashimi-grade tuna at a Japanese grocery store. There’s also IQF tuna sold online. Or you can get fresh tuna from a fish market or buy directly from fishermen on their boats.
If you have gluten allergy, make sure to use gluten-free soy sauce.
Inari or inari age are Japanese seasoned fried tofu pouches. You can find the inari age at any Japanese groceries stores or some Asian supermarkets. They usually come in cans or vacuum-sealed packs.
In this recipe, I use two popular Korean ingredients and they are gochujang and kimchi.
Gochujang or red chili paste is a sweet, savory, and spicy fermented condiment made from peppers, glutinous rice, fermented soy beans, garlic, onions, sugar, and salt. Some brands use soy sauce in their ingredient so if you have gluten allergy, make sure to choose the brand without the soy sauce.
Kimchi is salted and fermented vegetables, such as napa cabbage and Korean radish. They are usually served as a side dish and it’s gluten-free. Since Gochujang and kimchi are both common ingredients in Korean cooking, you can easily find them in Korean grocery stores, regular Asian supermarkets, or online.
You can watch this video below to learn how to make sushi rice.
