Thursday, September.03.2009
Rainbow Poke (Po-Key)
Appetize’ on this! Similar to the construction of an Asian dessert called 3 color mix or Sam Sik, the Rainbow poke is layered with 3 different toppings, 3 different fishes, and a 3 based salsa mix. They do say, good things come in 3′s! The peppery sweet citrus soy sauce, with a twist of lemon, makes this dish explosive to the taste buds. You can taste each flavor as it transitions across the tongue and palate. Though ponzu sauce is distinctively overpowering at times, all ingredients used to make this dish will be apparent. Whether you call it poke or a layer cake, this appetizer will leave you wanting more!
Sushi Video : How to make a Rainbow Poke recipe
The Prep/What You’ll Need:
Sushi Tools:
- knife
- cutting board
- presentable plate
Sushi Ingredients:
- 1/2 sheet nori (seaweed)
- sushi rice
- toasted sesame seeds
- a slice of yellowtail
- a slice of salmon
- a slice of tuna
- avocado
- onion
- carrot
- lemon
- tempura
- masago (smelt roe)
- tobiko (flying fish roe)
Sushi Sauce:
- Ponzu
- Eel
The Extra:
- small molding cup- Height~3inches, Diameter~3 inches (anything you can find around this proximity will do)
- mixing cup
- mixing spoon
The Creation: Makin’ It Happen:
- First, make a small portioned avocado, carrot, and onion salsa mix. Make sure they’re chopped into small bits. Make about 2-3 tbsp full. Its only about 1/3 of the layer of this appetizer.
- Next, chop the slice of yellowtail, salmon, and tuna into small chunks. Mix the them together in a mixing bowl with a tbsp of tempura, a pinch of masago, and a pinch of tobiko.
- Place a bit of tempura in your molding cup to prevent your mix from sticking to the bottom.
- Scoop the mix into the molding cup, add the salsa mix after, then layer about 3 slices of avocado at the top (this will end up being the base since it will be flipped over).
- Grab a plate and zigzag eel sauce as decoration and as a base sauce.
- Flip the molding cup of ingredients onto the middle of the eel sauce. Tap the top of the cup to help release the ingredients onto the plate.
- Add ponzu sauce to the top.
- Sprinkle more tempura on top, a bit of masago and a dash pepper.
- End it with a twist of lemon juice over it all.
3 Things not included in the video, add: masago, pepper, and a twist of lemon.
There you have it! Rainbow Poke!
Enjoy!
6 comments
Mathias says:
Oct 21, 2011
whats mean a tsp of tempura?tempura flakes or tempura flour.
thesushichef says:
Nov 24, 2011
flakes
Mathias says:
Oct 21, 2011
HELLO CHEF!can you send me this video to my email adr.?thankyou.
anne says:
May 26, 2010
Hello, Can you post a video as to how to make the dynamite mussels? I love them as much as I love your site!
Thanks!
Jon says:
Sep 20, 2009
Does anyone know how to make the tempura flakes because I can’t find them in the store? Another question is does anyone know a good brand or a good recipe for eel sauce? All the ones I’ve bought are really salty and I like the sweet one. Thanks!
thesushichef says:
Sep 20, 2009
Well what you will need is:
1 cup Tempura Flour
2-3 cups of water
2 Eggs
1 pitcher
1 container
1 filter
THIS MAKES ALOT OF TEMPURA FLAKES! About a 2.5 x 2 feet tray, mounded up! Keep that in mind.
Pour some water into the pitcher so the flour won’t stick to the bottom.
Pour the tempura flour into the pitcher.
Place 2 eggs into the pitcher
Pour the rest of the water into the pitcher.
Stir until fully mixed
The mix should be semi-thick yet watery. If its hard to stir then add more water. If its not semi-thick then add more tempura flour.
When your done mixing pour the mix through a filter into another container.
This catches clumps that you don’t want in your mix it should be a smooth mix.
After that, pour it through the filter one more time back into your pitcher.
Now, have a pot, the bigger the better, and fill it up to 1/2 full of oil. Do not fill the pot up to the top, this will cause trouble.
put it under 350 degrees of heat or right below boiling point. The oil should not be boiling or bubbling.
Once you’ve preheated it up to the correct degree. Drop a tiny bit of the mix into the oil and see if it turns into a small flake if it does then everything is working fine.
Slowly pour the pitcher of mix, almost like a drizzle, into the pot of oil. start off low then slowly pull the pitcher up.
I would say about 1 1/2 to 2 feet high is good. When its poured at a high level, drizzling the tempura will not clump up.
If you were to pour it fast and low your batter will clump up into one big piece almost like a funnel cake. This is no good.
So remember slowly and high level.
If you want to be safe. Pour the batter until the top surface is full of flakes then scoop it out with a metal filter onto a big tray.
To be quick. You can pour about double the amount than the safe way. But you might get some clumps but that’s okay.
When your done, place something under one side of the tray so all the oil will flow to one side. Do not use the flakes drenched in oil.
You can but you shouldn’t.
Lol. I know that was long but its easier than it sounds.
If you did the same mix but instead of 2 cups of water you use 1 cup, then you can use that batter to dip tiger shrimp in to make shrimp tempura!
The batter should be thick for this. Put it into a pot of oil same temperature for about 1 minute. When its golden brown it should be done. 2 minutes is probably over doing it but still good.
As for the best Eel sauce in my book… its gotta be this one
Hope that helps.
-Raymond