There is a beach town that is about an hour from San Jose called Jaco and it is an awful little town. Its filthy and full of tourists. Some people love it, but after several visits I never want to go back there ever again.
There was just one problem:
There is a restaurant there called Caliche’s Wishbone and they make a Hawaii’an dish called Poki which is a spicy marinated raw tuna over sticky rice that made me want to get nekkid and roll around in the bowl.
I decided that the only way I was going to avoid ever having to go to Jaco again was to perfect a recipe and make it myself. So out of necessity this recipe was born.
- 1 lb ahi or yellowfin tuna cut into 3/4″ cubes
- 1/16 c tamari sauce (you can also use low sodium soy sauce)
- 1/6 c water
- 1 tbs olive oil
- 1 tsp thai spicy chile oil (more if you like it spicier
- 1/4 c chopped scallions
- 1 tbsp black sesame seeds
- 1 avocado cut into 3/4″ cubes
- 1 c sticky rice (jasmine or sushi rice will do)
- 1tbsp Mirin or rice wine vinegar (optional)
- place cubed tuna in a non-metallic bowl (this is important because it will turn your tuna brown where it touches the metal!) with tamari, water, both kinds of oil, scallions and sesame seeds.
- mix ingredients well with a spoon.
- place covered in the refrigerator for 2 hours.
- Cook rice with Mirin or rice vinegar for sushi rice flavor
To serve: scoop tuna mixture over 1/3 c cooked rice and garnish with avocado cubes
Disclaimer: Im not great at exact recipe measurements when i make something, so these are estimates; however ive done it a bunch of times so they are pretty darned close.