Atomic Ahi Poke (Spicy Ahi Poke With Chili Water)
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Cut the tuna into bite-size cubes and place in a medium mixing bowl
2
Pour the Chili Water and shoyu over the tuna cubes
3
Add the rayu and Sriracha sauce
4
Mix together and let the tuna marinate for a couple of minutes
5
Dice the Hawaiian chiles, ghost pepper and habanero as small as possible and add to the mixing bowl
6
Add the seaweed salad and mix all the ingredients together
7
Before serving, sprinkle the sea salt and Japanese spice on top of the poke
8
Finish off by adding the tobiko
9
Alternatively, you can serve it in a chilled martini glass with the seaweed mix on the bottom and the poke mix on top
10
You can cut a slit into a Hawaiian chile and hang on the glass as a garnish
11
Heat the chiles, ginger, garlic, vinegar and salt with 2 cups water in a saucepan, but do not bring to a boil
12
Stir all the ingredients and place in a bottle or jar (slightly larger than 1 pint) and seal off
13
(Be cautious of the steam for it will irritate your eyes and nasal cavity
14
) Refrigerate overnight and allow the flavor to develop in the water
15
Use as you would any hot sauce