Chef Kathy Casey worked with the Alaska Seafood Marketing Institute to develop this Alaska Crab Surimi Poké bowl recipe. It features a delicious dressing and a variety of flavor options and toppings that can be mixed and matched.
Makes 5 1/2 cups (30 oz wt)
1 1/2 pounds Alaska Surimi Seafood, sliced or chunked
1/2 cup (1 1/2 oz wt.) green onions, thin sliced
1/2 cup (2 oz wt.) red onion, minced or thinly sliced
2 tablespoons black and white sesame seeds, lightly toasted
1/4 cup Poke Dressing, (recipe follows)
In a stainless steel bowl combine all ingredients. Gently mix to coat the fish. Store refrigerated for up to 2 days.
Best to let the Poke marinate for 30 minutes before serving.
Makes about 2 1/4 cups (18 fl oz.)
1 tablespoon fresh garlic, finely minced
1 cup soy sauce
3/4 cup sesame oil
1/2 teaspoon Kosher salt
3/4 teaspoon red pepper flakes
Mix all ingredients together until well combined. Stir well before using.
Label, date and refrigerate up to 5 days.
Try making with toasted sesame oil for a rich flavor.
Add 1 tablespoon of local honey for a sweet note.