Ingredients
¼ cup or small scoop sushi grade salmon
¼ cup or small scoop sushi grade tuna
¼ cup or small scoop spicy tuna (recipe below)
½ cup sushi rice tossed with 1 teaspoon rice vinegar
½ cup spring mix
3-4 cannabis leaves
¼ cup or one small scoop avocado
¼ cup mango (diced)
¼ cup cucumber
1 tablespoon scallion (minced)
1 tablespoon Masago fish eggs
Jeff’s Poke Sauce (recipe below)
spicy mayo (see recipe below)
1 teaspoon toasted garlic
1 teaspoon sesame seeds
Authentic Spicy Tuna
½ cup sushi grade tuna
1 teaspoon minced jalapeño pepper
1 tablespoon Kewpie brand mayonnaise
1 teaspoon Sriracha sauce
Place ingredients into food processor.
Pulse to desired consistency.
Jeff Canna-Poké Sauce
Soy sauce
2 teaspoons sesame oil
1 teaspoon Jeff’s light tasting canna-oil
Dash Ponzu Sauce
Rice syrup
Mix in a dressing carafe or measuring cup.
Spicy Mayo
1 tablespoon Kewpie brand mayonnaise
1 teaspoon Sriracha sauce
Whisk ingredients together in a small bowl.
Steps
In a serving bowl, layer all ingredients starting with rice and spring mix.
Drizzle with Jeff’s Poké sauce.
Top with spicy mayo, scallions and toasted garlic.
Sprinkle with sesame seeds.
Plating tip: Create your Poké in a scooped out pineapple or large avocado instead of a bowl.
Tune into TheCannabisCookingChannel.tv and watch Jeff make Poké and Vegan Poké with Chef Robyn Griggs-Lawrence
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