Local: (bottom right) Ahi tuna w/ soy sauce,
sriracha, honey, macadamia nuts, sesame oil, white onion, green onion, Masago, furikake. Topped with togarishi, fried garlic, unagi sauce.
Main: (bottom left) Salmon w/ spicy mayo, sriracha, avocado, green onion, Masago, furikake, fried onions, fried garlic. Topped with togarishi, furikake, spicy mayo drizzle
Heights: (top center) Ahi tuna, Salmon w/ Masago, white onion, green onion, sunomono, Soy lemon garlic poke sauce, sesame oil. Topped with furikake and spicy mayo
All bowls come w/crab and wakame as sides.
by Still_Macaroon_4573
9 Comments
Bottoms right, all day. That tuna and seaweed poke bowl is right up my alley. I’d crush that whole thing in no time.
Awesome. As long as not too much mayo. A little goes a long way .
May I offer a suggestion? Put a tad LESS sauce and fewer toppings on so the ingredients shine through a bit more
I’m okay with all the sauce; just put it on the side so we can dip as needed. I’m sure the bowls taste awesome!
You must own stock in the mayo distributor
By the time you dump all that stuff, might as well be tofu. Why use an expensive protein and then not let it shine in its own? Overfished and then you don’t even respect the protein.
You seem to be doing everything you can to drown out the delicate fish taste.
Could i use frozen ahi tuna steaks for this to make it at home?
Bottom right looks enjoyable.