Easy for All
Love poke but don't want to risk eating raw fish? Then, this my version of squid poke is perfect for you! All the fix-ins included, just not the raw fish.
1/2 cup soy sauce
1/3 cup granulated sugar
3 tablespoons rice vinegar
1/2 teaspoon ground ginger
2 tablespoons cornstarch
1 lb squid tentacles
6 cups cooked sushi rice
1/3 cup edamame
1/2 cucumber; diced
8 scoops crab mix
2 ripe mangoes; diced
1 avocado; thinly sliced
2 teaspoons sesame oil
1 scallion; thinly sliced
First, make the crab mix according to this recipe:
Then, make the teriyaki sauce. In a saucepan, combine soy sauce, granulated sugar, rice vinegar, and ground ginger over medium heat. Stir frequently until the sugar has completely dissolved.
Mix two tablespoons of water with the cornstarch to make a cornstarch slurry. When the sugar has completely dissolved, add the slurry to the teriyaki sauce.
Continue to cook until the mixture has reduced to a thick sauce. (Do not reduce overcook because the sauce will thicken more when cooled).
In a large non-stick saucepan, cook the squid tentacles over high heat. Cook for about 1 to 2 minutes, or until the tentacles grow larger and become opaque. Make sure the squid tentacles are hot.
Then, add squid to teriyaki squid and mix to coat.
Transfer to a mixing bowl, and add edamame and cucumber to the mixture. Add an appropriate amount of teriyaki sauce and mix.
Divide sushi rice into four bowls. Then, divide the poke mixture evenly among four bowls.
Top with diced mango, sliced avocado, and two scoops of crab mix. Garnish with sliced scallions, seaweed shavings, sesame seeds, and sesame oil.
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