Ahi Poke Bowls

What’s the secret to delicious poke? For us, it’s all in the sauce. We take sushi-grade tuna and give it a tasty honey-sesame-soy marinade and then a drizzle of our honey-kissed version of bang-bang sauce. Served with crunchy wonton strips alongside your favorite toppings, this Hawaiian dish is sure to be a crowd-pleaser.

Ahi Poke Bowls
(a taste of Hawaii)
Serves 4 to 6

What you need:
1 clove garlic, minced
1 teaspoon grated fresh ginger
3 tablespoons soy sauce
2 tablespoons Savannah Bee Company honey, (we used Wildflower Honey,) divided
1 tablespoon vegetable oil, plus more for frying
1 tablespoon sesame oil
1 pound sushi-grade ahi tuna, diced
2 green onions, sliced
¼ cup mayonnaise
1 tablespoon chili-garlic sauce
½ (12-ounce) package wonton wrappers
Kosher salt
Cooked sushi rice, chilled or at room temperature
Toppings: sesame seeds, diced avocado, diced cucumber

What to do:

1. Wash Up!

2. Make the Poke: Whisk together the garlic, ginger, soy sauce, 1 tablespoon honey, 1 tablespoon vegetable oil, and sesame oil in a medium bowl. Add the tuna and green onions and toss well to combine. Cover and refrigerate for 30 minutes.

3. Make the Sauce: Stir together the mayonnaise, remaining 1 tablespoon honey, and chili-garlic sauce. Set aside.

4. Make the Wonton Strips: Line a baking sheet with a wire rack covered in paper towels. Cut the wonton wrappers into strips. Pour oil to a depth of 1 inch in a large cast-iron skillet or heavy bottomed saucepan. Heat the oil to 350°F. Fry the wontons, in batches, 30 seconds to 1 minute on each side or until browned and crispy. Drain on the paper towels, and sprinkle with salt while still hot.

To Serve: Place desired amount of sushi rice in the bottom of a shallow bowl. Top with the ahi poke, and drizzle with the sauce. Sprinkle with sesame seeds and add avocado and cucumber. Serve with the wonton strips.

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