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Puerto Rican Poke with Spicy Tuna & Avocado
Yield: 2 servings
For spicy tuna:
¼ - ½ # sushi grade, ahi tuna loin
2-4 T mayonnaise (Fabanaise, avocado oil, eggless mayo)
1-2 T gochujang (can use sriracha alternatively)
1-2 t toasted sesame oil
With a sharp knife, small dice tuna and place in a medium bowl.
Add all ingredients in (little by little) until the right flavor/consistency is achieved.
For rice cake:
1 ½ C cooked medium-grain rice
3 T rice vinegar
2 T sugar
½ t salt
3-4 T coconut oil (Nutiva, unrefined liquid oil)
½ ea. Avocado
1-2 T sliced chives
½ t Maldon salt
Heat up rice vinegar and dissolve salt and sugar into it. Stir it into hot rice.
In a small, Teflon saute pan, heat oil until it smokes. Add rice and flatten to cover the entire surface of the pan. Continue cooking (over medium-high heat) until rice is golden and crispy.
To turn, slide rice onto a plate, drizzle oil on the remaining side, and place the pan over rice.
Cook the second side until it is golden and crispy.
Serve on a small cutting board by sliding off the pan.
Top with spicy tuna over the entire surface. Slice into eighths (like a pizza).
Garnish with chives and Maldon salt.