Poke Sauce:
400mL soy
200mL mirin
300mL sesame oil
10g shichimi
Seafood (sushi grade):
30g tuna
30g kingfish
30g salmon
Garnish:
10g garlic chips
10g avocado
10g seaweed
Salad mix (your choice of leaves)
Sauce:
Combine all ingredients and set aside.
Seafood:
Cut tuna, kingfish and salmon into 1cm cubes.
Combine all seafood in a bowl with the poke sauce.
Serve:
As the photo depicts, you can wrap the seafood up in a banana leaf, however, for simplicity, serve on top of a seaweed and salad mix salad and garnish with avocado and garlic chips.
Credits: Kobe Jones
Photo Credits: Wow Productions