Imitation Crab Poke Recipes
CHEF JOHN'S HAWAIIAN-STYLE AHI POKE
The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.
Provided by Chef John
Yield 4
Number Of Ingredients 11
Steps:
- Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
- Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
- Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 3.1 g, Cholesterol 51.1 mg, Fat 11.6 g, Fiber 0.9 g, Protein 28.3 g, SaturatedFat 1.8 g, Sodium 1196.7 mg, Sugar 0.7 g
MOCK CRAB POKE
Poke is a traditional Hawaiian dish made up of raw fish and seaweed. There are Poke shacks all over the islands selling this delicious treat. Some serve up to 20 different varieties! This is a version that I found on a University of Hawaii site that does not require either of the original main ingredients, yet retains that Aloha spirit! Cook time is actually chilling time.
Provided by Carolyn Haas @Linky1
Categories Other Snacks
Number Of Ingredients 8
Steps:
- Cut cucumber in half length-wise. Remove seeds. Cut into thin slices.
- Combine all ingredients in bowl. Adjust seasonings. Chill before serving.
- NOTE: original recipe calls for Hawaiian red peppers, seeded and minced. Fresh red jalapeno or Serrano peppers can be substituted for Hawaiian red peppers. If you are not fond of hot foods, start with one teaspoon of flakes or one minced pepper. Easier to add heat than to remove it!
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- Make the rice per the package directions. When cooked, sprinkle in the vinegar and sugar. Stir very gently with a fork or paddle to combine. Taste, and add more vinegar or sugar to your preference. Let the rice cool slightly so it is warm but not hot when you're ready to serve.
- Whisk all of the sauce ingredients in a small cold sauce pan. Turn the heat to medium and bring the sauce to a simmer. Simmer for one minute, stirring, then turn the heat off. Let the sauce sit and cool while you prep the rest of the bowl ingredients.
- Combine the crab, mayo, and sriracha in a bowl. Taste, and add more sriracha or mayo to your preference. Store in the fridge until ready to use.
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