Cooking again

Hi Friends!

I’m finally turning into the food blogger of my husband’s dreams, lol. (Sort of, kind of, maybe.) When I told hubs that I wanted to do pursue the photography business, he had visions of being fed a lot of delicious food. But then reality hit. I wasn’t cooking anything because I was busy. Busy pitching myself for collaborations, going to a lot of networking events, and looking up how to do all the things that come with being a sole proprietor.

Anywho, I fell back in love with the process of making food after going on a trip and taking myself to photography workshop. How food can be an expression of love or being cared of. So this is me cooking again.

Poke

You don’t typically think of making poke when it’s raining cats and dogs like it was when I made this yesterday. (But when Costco has wild ahi tuna in the seafood isle, you just go with it and I just followed my inspiration.) It’s a Hawaiian dish, which is why I think of it when it’s sunny and warm outside. It’s kind of a Hawaiian ceviche if you will. Note to self: next time, try making this with pineapple. I’ve made a soy based one before, and since I had some shichimi togarashi from the Allspicery I decided to go spicy this time.

 

I mixed Veganaise (it’s just what I had in the fridge, regular mayo would work with this too!) with a few tablespoons of shichimi togarashi. I added the cubed ahi tuna to the mixture and volia! Make some short grain or sushi rice and voila! An easy lunch!  I paired it with furikake and sliced green onions and it was a hit!

P.S. This rice scooper is what makes these perfect little spheres of rice. So food styling friendly!

I had to get the Furikake with Doraemon on it. Unproved fact: It adds joy to poke making experience. And cooking should be fun right?

Spicy Ahi Tuna Poke

Serves 3-4 people

(Spice level is mild to moderate)

1lb Wild Ahi Tuna – the best grade you can find

1/2 cup mayo (I used Veganise because that’s what I had)

2-3 tablespoons of shichimi togarashi, 2 for mild – 3 for moderate

1/2 tablespoon of salt

Sliced green onion for garnish

 

Optional but recommended:

Wakame or seaweed salad

Furikake to taste

 

Serve with:

sushi rice

 

1 – Cube up the tuna into bite sized pieces, about 1″ thick

2 – mix the mayo, salt, and shichimi togarashi together. Try 2 T first, add more if you want more of a spice kick!

3 – mix the tuna and the mayo blend together

4 – top with sliced green onion and furikake

5 – serve with sushi rice, chips, wakame, whatever your heart desires.

Enjoy friends!

Check out some of my other food blogs:

Popcorn

Chinese Marbled Tea Eggs