Mango Ahi Tuna Poke Bowl

Ingredients

Poke Dressing

1 pint soy sauce
2 ounces sesame oil
2 tablespoons toasted white sesame seeds
2 shallots, peeled and minced
1-1/2 cups green onion, sliced thin
2 tablespoons chili sambal
3 ounces Ahi tuna, fine chopped and chilled, per serving

Ginger Soy Glaze

1 cup sweet soy
2 tablespoons ginger, micro plane fine minced
2 teaspoons Dijon mustard
1 cup unseasoned rice vinegar
2 ounces chili sambal

Pickled Mango Spears

6 green or regular mangoes
4 cups sugar
1 cup unseasoned rice wine vinegar
1/4 cup kosher salt
2 cups water
1 clove star anise
3 pods green cardamom
5 cloves whole clove
1/2 ounce fresh ginger, sliced

Lemongrass Scented Rice

4 cups short grain rice
5 cups water
2 stalks lemongrass, bruised
1 ounce ginger, peeled and sliced thin
4 leaves fresh curry, bruised

Instructions

To make Poke Dressing: Combine all ingredients except tuna. When ready, toss the fresh chilled tuna in the dressing and enjoy immediately for the best taste.

To make Ginger Soy Glaze: Combine all ingredients in a blender and blend on high until emulsified. Refrigerate until ready to serve.

To make Pickled Mango Spears: Peel and cut the mangoes into 1/4-inch wide slices. In a non-reactive sauce pot, combine the sugar, vinegar, water and salt. Bring to a boil. Reduce the heat before adding the spices and ginger. Simmer for 15 minutes until a clear simple syrup is achieved. Strain the syrup and cool before pickling. Place the mangoes in a sterilized jar and cover with the syrup. Seal and pickle overnight.

To make Lemongrass Scented Rice: Wash the rice until the water runs clear and drain in colander for one hour. Place rice in a stainless steel pan. Add ginger, lemongrass and curry leaves. Cover with water. Steam uncovered for 20 minutes or until done. Remove from heat and cover with a clean towel for 10 minutes. Gently fluff the rice with a fork.

To serve: Place room temperature Lemongrass Scented Rice in a bowl and top with dressed tuna poke. Garnish with fresh diced avocado, sliced radishes and root vegetable chips. Sprinkle the tops of Pickled Mango Spears with the togarashi spice and nori strips. Serve the Ginger Soy Glaze on the side.