Cactus Club Poke Bowl Recipes

TRADITIONAL STYLE POKE BOWL

Steps:

• Cut the fish into 1/2- to 1-inch cubes. Combine in a bowl with the soy sauce, ponzu, sesame seeds, tobiko, sesame oil, green onions and sweet onion. Refrigerate for at least 20 minutes and up to 2 hours.
• Meanwhile, prepare rice. Rinse rice in cold water and drain until water runs clear, between 3 to 5 rinses. Add rice to a saucepan or rice cooker with 1 cup cold water. If using a saucepan, bring to a simmer over medium-high heat. Once simmering begins, reduce heat to low and let cook, covered, until no water remains, 10 to 15 minutes. Remove rice from heat and leave covered for 10 minutes, then fluff with a fork. (If using a rice cooker, you got this.)
• To serve, place your desired amount of rice in a bowl. Scoop 6 to 8 ounces poke over rice. Garnish with furikake and unagi sauce to taste. Repeat to make 3 to 5 more bowls. Enjoy!

AHI TUNA SUSHI STACK (CACTUS CLUB COPYCAT)

Steps:

• Preheat the oven to 400 F. Add wonton wrappers to a parchment-lined baking sheet, spray with cooking spray, season with salt and bake for 2 minutes. Flip then bake another 2 minutes, watching closely so they don't burn.
• Meanwhile, dice tuna steaks into 1/4-inch pieces. I find it easiest to freeze tuna for about 1 hour to get it to harden up so it's easier to cut. Add tuna and chopped up orange segments to a large bowl, tossing with tamari, sesame oil, lime juice, chili garlic sauce, green onions, nori strips and sesame seeds.
• Try your best to divide all ingredients in four. Add a bit of the tuna mixture to a 1 cup measuring cup, then top with avocado. Press everything down hard in the measuring cup (this is key to getting that stack shape).
• Drizzle a bit of hoisin sauce on a plate, then flip measuring cup upside down so it comes out in a stack-like form. Top with panko breadcrumbs and microgreens, then serve alongside wonton chips and enjoy!