Unwrap tofu and cut into small cubes. Assemble the bowls with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil. Garnish with the remaining. 7. Set aside. Set aside while you prepare the rest of the bowl. Slice brown onion thinly. Burrata + Stone Fruit Salad $25. Pat dry with paper towels, then cut it into small ¾ inches cubes with a sharp knife. Cut the tuna into cubes, approximately ½-inch. It has been said that grilling a steak is inferior to cooking it in a pan. For the Shoyu Marinade, in a bowl, combine 1 Tablespoon Japanese Soy Sauce, ½ Teaspoon Sesame Oil, ¼ Teaspoon Trader Joe’s Chili Onion Crunch, Roasted Sesame Seeds, chopped Green Onions,. Shichimi togarashi, a Japanese seven-spice mix, is a spicy-savoury blend of ground chillies, plus a variety of other ingredients that typically include sesame seeds. Give it a spritz of lemon juice and serve it topped with hummus and halloumi. See full list on justonecookbook. 1. Cut raw tuna into ½ – ¾” cubes, then add to marinade along with sliced cucumbers. Put all of these ingredients in a medium-sized bowl. Pat dry salmon very well with a paper towel, chop into 1/2" x 1/2" cubes and set aside. 95. Step 1: Prep the ingredients. Bring that to a boil, and then turn down to simmer for 15-20 minutes. You can use a tofu press too. Marinate vegetables for 15 to 30 minutes, fish and seafood for 15 minutes to one hour, poultry for 30 minutes to 3 hours, and other meat for 30 minutes to overnight. Tomato Poke. I. ; While the rice is cooking, gather all your ingredients. Transfer to a bowl. 50). as desired. Sprinkle the sesame seeds and togarashi over the bowl. Add the green onions, sweet onions, and cucumbers to the same bowl. Here’s what you’ll do: Start with ½ cup mayonnaise. Retirer. 100% Ocean Wise. Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl. Sambal chilies, aji panca chilies, Sriracha sauce, and gochujang paste have been known to make appearances. 49 . Measure and rinse the rice. Set the grill to 400F-450F and oil the grates well. Grill for 5 minutes, until charred and golden on top. The result was this Togarashi Tuna Poke, a dish that is ironically made without fire (no cooking necessary). I season the freshest tuna sashimi with Japanese flavors and serve it donburi. The standard range includes Poke Doke Signature ($14), Power Food Tuna Bowl ($14) and Umi Japanese Bowl ($15. When hot, add the salmon and cook for about 30-45 seconds until just cooked. Mix gently to combine. Put in a bowl with the soy sauce, sesame oil, vinegar, lemon juice and chilli. Then, dredge in the potato starch and remove the excess starch. Salmon and tuna, sesame seeds, sweet and green onions, cucumbers marinated with korean red pepper paste over romaine lettuce (dressed in sesame vinaigrette) and Kahuna rice topped with a cured egg, shredded nori, pickled radish, and kimchi. Green onions, sweet onions, cucumber & sesame seeds . CLASSIC TERIYAKI PINEAPPLE BOWL . 2. Top with remaining green onions and serve over a bed of rice. Combine all the ingredients for the marinade in a medium sized bowl. Mix your ingredients. Pickled Cucumbers: For the pickled cucumbers, combine the water, vinegar, kosher salt, honey, and chili flakes in a medium saucepan. Set aside. Stir to combine. Heat up a griddle or frying pan on a high heat. Directions. Add ahi and toss to coat. Peanuts, pumpkin spinach, steamed Japanese rice with sesame & togarashi. Fresh sliced tomato, grilled beef bacon, avocado, fried egg, Sous vide chicken breast, shredded iceberg lettuce mix, mayonnaise layered between 3 slices of brown toast and served with side salad tossed in lemon vinaigrette. Divide rice between bowls. Adjust seasonings as needed. Mince the onion. com Easy Serves 2 Poke is a Hawaiian staple and is convenient, nutritious and filling. Finely slice the scallions and the onion, and toss into the bowl. 3. Cut the halloumi into ½-inch thick slices and pat dry with a. Then, place the marinated salmon on the other side. Seared Hawaiian Beef Poke Bowl. When it’s done, give it a few shakes of rice vinegar and stir in salt to taste. For pickled carrot, combine ingredients in a bowl, season to taste and stand at room temperature to pickle for 1 hour. Sweet onions and fresh jalapeños marinated overnight with a blend of Shoyu, olive oil, sesame oil and rice vinegar. SALMON STEAK 3,500. Address: 182 Grey Street – South Brisbane QLD 4101. Marinated with pineapple & apple cider, tangy Madras curry sauce, creamy coconut rice, spicy tender stem broccoli. 1. It has raw marinated fish, usually Yellowfin tuna or ahi, that’s cubed and layered with a generous serving of sticky rice and pickles. There is also a vegetarian dressing option made for their Vegetarian Shitake Tofu Bowl ($12. Ponzu Premium gluten-free soy sauce mixed 50/50 with fresh orange, lemon and lime juice. Mix all the ingredients for the sauce. Place half of the tuna tataki slices around each perilla leaf. Heat a grill pan or an outdoor grill over medium-high heat. Mix together the rice vinegar, sugar, and salt and pour over the rice while still hot. Try this refreshing Poke Bowl recipe—my creative spin on the Hawaiian classic. Ponzu Premium gluten-free soy sauce mixed 50/50 with fresh orange, lemon and lime juice. kanikama krab - sashimi - nigiri. Add the rice into the rice cooker and fill until the "2" line. Refrigerate at least one hour to chill and allow the flavors to. 3 tbsp sauce drizzled across, and 1 tbsp sliced green onions sprinkled. Slice tuna into ½ cubes into a bowl. Drizzle the tuna with the soy sauce, sesame oil, rice vinegar, sesame seeds, and red pepper flakes. Using a sharp knife, cut the tuna into 1/4" thick cubes, and drizzle the marinade over the tuna. In a small bowl, mix shoyu (soy sauce), sesame oil, seeds, sweet onion, ginger, minced garlic, black pepper and crushed red chili pepper or Nanami Togarashi. 0 ($14+) from Loloku looks more like a sashimi platter than a bowl of poke, as its hearty trove of diced salmon completely buries the rice beneath it. Remove ¼ of the mixture and set aside. Spicy Ahi Poke: take any of the previous poke recipes, add spicy mayo (mayo and sriracha) and tobiko. Put in a saucepan with a lid, add 350ml water and bring to the boil. Add the mayo and sriracha to a small bowl. CHICKEN TERIYAKI BOWL. Marinate: In a medium bowl or shallow dish, combine the soy sauce, sambal, sesame oil, garlic, ginger and sweet onions. Top with radish, carrot, edamame and avocado. Sprinkle furikake and Japanese chili pepper evenly on top. Cover the mixture and refrigerate. Let the shrimp sit in the marinade for 2-3 minutes while building the poke bowls. Prepare 1 lb. Remove and serve immediately. 16 votes ₹595. A satisfying sauce tops the bowl that is served over white rice. Refrigerate for 30 minutes or so. Add some of the ponzu to your taste. 5 tablespoons soy sauce, ¼ sliced sweet onion, ½ tablespoon sugar, and ½ teaspoon grated ginger. Make Sesame-Soy Sauce: In a bowl, hand-whisk together all Sauce ingredients. 1 Mix together furikake, togarashi, mayonnaise, soy sauce, rice vinegar, garlic, and honey in a small bowl. Combine the teriyaki sauce ingredients and whisk together. Mix all fresh ingredients in a bowl and toss fish. Cut the fillet. Stir in the oregano. Cook the fish & serve your dish: Pat the fish dry with paper towels. The longer it sits, the more flavour it will have. Once heated, add cauliflower rice and saute over medium heat for 5 minutes. Drain and run under cold water. Add beets to pot and boil for 10 minutes or until cooked through but still firm. If you see it on a menu, though, you’ll probably get to a seven-spice mix that includes dried red chiles, pepper, flaked nori, citrus peel, and sesame seeds. Step 2: Make the sauce. Make Togarashi Seasoning: In a mixing bowl, mix together crushed red pepper flakes, orange zest, garlic powder, sugar, salt, pepper, sesame seeds and crumbled nori. Mix tuna, cucumber, onion and avocado into the same bowl as tuna. Place the marinade in a large bowl or container. To make the spicy mayonnaise, whisk together the mayonnaise, Sriracha, lime zest, and lime juice. Heat your oven to 450℉. Cook for 15 minutes, then remove from the heat. Finely slice the scallions and the onion, and toss into the bowl. (base), classic Shoyu salmon (protein 1 scoop), sweet & spicy shrimp (protein 1 scoop), mango, creamy togarashi (sauce. I created my own regular bowl ($10. Poke Bowls. Meanwhile, make the spicy mayo by combining the mayonnaise and sriracha in a small bowl. Make marinade. All these bowls use basic Poke Bowl ingredients like sesame oil, sesame seeds, rice vinegar , sushi rice and. Heat a drizzle of oil in a large frying pan over a medium heat. Then, use a spoon to scoop them out: Assemble keto poke bowls. Stir in ginger and simmer for 1 minute longer. "It's. -ADD GARLIC / GINGER MARINATED CHICKEN (3 SKEWERS) - $7. Gently mix to coat evenly. Add ahi and toss to coat. Start by mixing all the marinade ingredients together in a bowl. Soy sauce marinated eggs. While the chicken is in the oven, make the dressing. Togarashi, wrapped with eel dynamite sauce wrapped with bread crumbs Togarashi wrapped with sesame seeds Wrapped with togarashi ebiko & sweet chili sauce topped with mixed shrimps wrapped with bread crumbs potato, wrapped with rice paper and cream cheese, wrapped with mango 80 77 85 103 80 80 74 80 96 80 83 72 80 55 77 110 80 74. Instructions. Remove the halloumi from the marinade, roll in the cornflour and then fry over a high heat in vegetable oil, moving all the time until golden and crispy. Poke Bowls. Make the spicy mayo. This sauce is very customizable, so make sure to taste and adjust the measurements to suit your preferences. marinated beef fillet, caramelized onions, Dijon mustard, arugula, soft baguette bread. Add to a medium bowl. Add the halloumi and toss to coat. In a small container or small bowl mix together all the ingredients. hello@theavocadofactory. Adding sesame seeds give it the right amount of crunch. Cut the tuna into bite sized pieces. Set aside. MUSUBI. 99 . sesame oil, and just a hint of red chile pepper: A side of the seaweed salad. 1/3 cup soy sauce; 1 cup broth, vegetable or chicken; 1/3 cup honey (sub | brown sugar or maple syrup) 1 Tablespoon rice wine vinegar (sub | distilled vinegar, white wine, or red. Stir together lime juice, salt, and jalapeño (if using) together in a large bowl and add shrimp. Adjust seasoning with salt and sugar to taste. Salty. To make tuna easier to slice (optional), freeze for 30-60 minutes or so before slicing. furikake, wakame, serrano, chili mango cubes, togarashi, eel sauce, wasabi aioli & crispy gyoza ASC Dragon Poke Bowl . Silky chunks of raw tuna in a soy marinade, avocado, edamame, wakame (seaweed salad), cucumber, pickled ginger, radish, scallion, shredded carrot, and slightly spicy furikake seasoning. Thickly slice the onion or cut it into similarly sized chunks. Toss and cook until the soy sauce turns the rice into a fried golden brown. Combine all ingredients: Add the onions, garlic, sesame seeds, macadamia nuts, soy sauce, sesame oil, salt, and red pepper flakes. Use a small plate or saucer to help keep the eggs submerged. Let the rice simmer for 30-40 minutes. Rinse and wipe out the pan. We pair every bowl with an elevated level of service by welcoming each and every guest into the Island Fin Poké Co. • plain 8,500 • grilled halloumi 9,500 • grilled chicken breast 10,000 WILD RICE SALMON SALAD teryaki glazed salmon, wild rice, edamame, baby spinach, sunflower seeds, ginger-sesame dressing. 450-500 g of sushi-grade raw ahi tuna. VEGAN Poke Bowls. In a small bowl whisk together mayo, Sriracha, coconut aminos and rice vinegar until smooth. Meanwhile, combine vinegar, sugar, 1 tsp salt flakes and 80ml water in a small saucepan over medium heat and bring to the boil (3-5 minutes). Instructions. Add enough oil to lightly coat the bottom. Instructions. Pokeworks features Hawaiian fusion cuisine with fresh ingredients and a fish-forward menu focused on poké bowls and poké burritos. A common version of togarashi’s seven-spice blend includes ingredients like chili pepper flakes, nori, toasted sesame seeds, Sichuan peppercorns, dried orange peel, ginger, and poppy seeds, mixed together and ground into a fine. 2 pieces per order. 00 . Alcohol-Free Option: We’ve seen multiple mocktail Pimm’s Cup Recipes that replace Pimm’s No. Instructions. VIP Dibber. Combine marinade ingredients and to shrimp. In a medium bowl, mix Soy Sauce, sesame oil, chili sauce, and garlic together. Make Spicy Mayo: Add the mayo and sriracha sauce to a small bowl. Remove from the heat and allow to steam for 10 minutes with the lid on. Toss together the cucumbers, rice vinegar, honey, and a pinch each of chili flakes and salt. Salmon: Combine the low-sodium soy sauce, diced salmon, rice wine vinegar, sesame oil, and sriracha sauce in a medium bowl. Teriyaki Chicken Poke Bowl. With a sharp knife, slice the salmon into 1-inch cubes against the grain, and add to the mixing bowl with the poke sauce. Ahi Tuna Poké: $12. onion crisps, sesame seeds, wontons. Put it in a big bowl and season to taste with: shoyu (we use the Aloha Brand Shoyu in Hawaii), and sesame oil (I like the Kadoya sesame oil ). Sweet onions and fresh jalapeños marinated overnight with a blend of Shoyu, olive oil, sesame oil and rice vinegar. Hold back most of the marinade, but adding a little to the rice gives extra flavor. I like bigger pieces so the flavor isn't masked by the seasoning. Cook fennel seeds, mustard seeds, pumpkin seeds, and 3 Tbsp. A poke bowl consists of a number of layers. In a small bowl, mix together the soy sauce, sesame oil, rice vinegar, ginger, and red pepper flakes. Set aside. Shutterstock. Sprinkle with salt and pepper. Reserve. Separate remaining ingredients into 4 bowls, starting with rice as the base, followed by ahi tuna, avocado, pineapple, cucumbers, and radishes. Instructions. When the grill is hot, add the cheese onto the grates (make sure there isn't too much marinade on the cheese when you put it on the grill) Grill them for approximately 2-4 minutes a side or until you see grill marks. In a bowl, combine the salmon, soy sauce, sesame oil, roce vinegar, green onions, sweet onions, sesame seeds, and sea salt. 3/4. While that is going, put salmon in a glass bowl. Heat a large skillet over medium-high. Poke Guys is where to go for the poke bowls a short walk from City Hall. Add tuna and toss to evenly coat. sesame. For the poke, substitute Tilapia fillets for the tuna and let it marinade and chill for 15 to 20 minutes. Heat a large frying pan over medium-high. 50), or DIY your bowl. Baked North Atlantic cod. Cover and simmer over low heat for 15 minutes or until the water has just been completely absorbed by the rice. Marinating at room temperature can allow dangerous bacteria to grow and lead to foodborne illnesses. When ready, remove the salmon. Heat the coconut oil in a large skillet over high heat. This article is brought to you by Houghton Mifflin Publishing. Add water as needed to reach desired consistency. Made with roasted purple cabbage, sweet potatoes and tofu (or chicken) baked in the most flavorful Caribbean Marinade, served over a bed of seasoned black beans with fresh mango and lime! A. 6. Mix to incorporate the ingredients. Bien mélanger. You can reserve some to pour over the rest of the ingredients. Fresh wasabi blended with Mexican crema and a touch of togarashi spice. Chop tuna so that it is almost minced. $18. Also cut avocado. 1. Instructions. These fried enoki mushrooms are the perfect appetizer because they are just so delicious and addictive! Wrapped in seaweed sheets and coated in a paprika-seasoned flour mixture, these mushrooms are deep-fried until they turn golden and become super crispy. Add tomatoes and toss to combine. The marinade ingredients are soy sauce, rice vinegar, sesame oil, sesame seeds, crushed red pepper flakes, and sliced green onions. Set aside. 1 tsp minced ginger, 1 ½ tsp shichimi togarashi, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp vegetable oil, 1 tbsp soft brown sugar, 2 tsp Chinese rice vinegar, 1 garlic clove. Top each bowl with sweet potatoes, avocado, edamame, cucumber, radish, sprouts, nori strips, jalapenos, green onions and pickled ginger. Leave for 10-15 minutes. Divide the cooked rice between two serving bowls. Open Hours: Monday to Sunday 11 am – 9 pm. Togarashi Edamame. Marinade and Sauce. Rice, lean peri peri dressing, charred corn, feta, cherry tomatoes, seasonal greens, bell peppers, grilled chicken & lime 416 calories, 29g protein, 41g carbs, 15. Remove from heat and drizzle with 1 tbsp honey dressing. Instructions. Add some of the ponzu to your taste. Retirer du feu et laisser reposer 10 minutes à couvert. ; While the rice is cooking, gather all your ingredients. california calrose citrus (rice 8oz) and garlic / ginger marinated chicken (2 skewers) - substitute filet mignon brochettes (2 skewers) + $2 - substitute herbed brown rice (8oz) + $0 Sweet onions and fresh jalapeños marinated overnight with a blend of Shoyu, olive oil, sesame oil and rice vinegar. Set aside. 3. And set aside in a bowl. Cut the avocado in half and make thin slices lengthwise. togarashi (chili pepper seasoning), jalapeños. Poke Guys is really close to my workplace so I decided to get lunch there with my coworkers. We attended the pre-Grand Opening and they gave away free poke bowls. 5. Step 1: Prep the ingredients. Quickly memorize the terms, phrases and much more. Place in a medium bowl and mix with 1 teaspoon toasted sesame oil, ⅛ teaspoon kosher salt, and ½ teaspoon sesame seeds. 2. The classic ahi tuna poke bowl is reinvented for a quick and simple homemade dish. For marinade, whisk ingredients in a bowl and season to taste. All these bowls use basic Poke Bowl ingredients like sesame oil, sesame seeds, rice vinegar , sushi rice and. 1. Toss to mix. If frozen, thaw the ahi tuna. Cut the tuna into cubes, approximately ½-inch. Place the marinated fish to one side of the rice, then. Cut the salmon and tuna into 1/2 inch cubes. Cook according to the package directions. 2. Stir to combine. This easy collection of recipes to make your own Poke bowls as well as egg buddha bowl or a crunchy nourish bowl. Pour in half of the sauce. Vegan mayo works, or use Kewpie mayo to make spicy mayo for sushi. Stir until sugar has dissolved. Garnish with cilantro and nori and serve your Spicy Salmon Poke over hot rice. 4 salmon filets. 2. Add 1 tsp soy sauce to the water. Garnish with the sesame seeds and shichimi togarashi, if using. Gather all the ingredients. They served samples of Dole Whip while we waited in line. Combine all poke sauce ingredients in a large mixing bowl then whisk to combine. Add tuna and toss to coat. Working in batches as needed, add the chops and cook until browned and crusty, about 2 minutes per side. As. Recipe Tips. Combine chili paste, brown sugar, ginger, garlic, 2 Tbsp. Allow to marinate for at least 30 minutes; Sweet Potato: Whisk together vegetable oil, miso, maple syrup, black pepper. Use a rubber spatula to gently mix the salmon until it’s evenly coated with the sauce. Let the ahi tuna marinate while you prep the rest of the ingredients. Spoon the portabella mushroom over the bowl and. Take soy sauce, sambal, rice vinegar, and sesame oil in a big mixing bowl. The homemade teriyaki sauce makes the seared chicken so flavorful, and it is paired with fresh Asian coleslaw, nutty sesame oil dressing, and creamy avocados all layered over rice. Cubes about 3/4-inch in size are the perfect size for poke bowls. oil in a small saucepan over medium-low heat, stirring occasionally. Dotdash Meredith Food Studios. Add remaining ingredients. Poke with Creamy Togarashi Sauce Combine the tahini, cider vinegar, maple syrup, sesame oil and lemon juice, stirring until you get a thin paste. Keep in fridge until ready to serve. Pour mixture over tuna, toss and serve immediately over rice with additional toppings if desired. Meanwhile, for the dressing, toast the sesame seeds in a dry pan until fragrant. 2. You can serve this sushi bowl in hot or cold quinoa, whichever you prefer. Our easy bowl uses fresh sushi-grade tuna and shichimi togarashi – a Japanese seven-spice mix Ingredients 120g sushi rice 2 tsp rice wine vinegar 4 tbsp mayonnaise 1 tsp shichimi togarashi Combine marinade ingredients and to shrimp. Place the skewers on the hot grill and cook on each side for 2-3 minutes until grill marks appear and the cheese is golden brown on the sides. Pour the sesame oil into a frying pan over medium-high heat. In a medium bowl, combine the tuna, soy sauce (or tamari), sesame chili oil, ginger, red pepper flakes, green onion, and sesame seeds. Redeem 1,000 Scene+ points for $10 towards your groceries or on amazing rewards with one of our many partners. Whisk to combine well. Miso. Spray haloumi with olive oil. Shred the rotisserie chicken. The creamy togarashi sauce is a blend of Japanese spices that’s slightly spicy, but has a toasty and umami flavour. Taste and see if you’d like it hotter. Toss in the tomatoes and cucumbers. Baste each side of the chicken with the 7 spice teriyaki sauce and cook for an additional 2 minutes each side. Add all of the other ingredients and gently mix until the fish is evenly coated with the dressing. Put in a bowl with the soy sauce, sesame oil, vinegar, lemon juice and chilli. When hot, add the tofu cubes, cook for about 5-8 minutes until crispy on all sides. Set dressing aside. Place on a clean dish cloth or between paper towels and gently press to soak up some of the moisture. Toragashi marinated halloumi poke bowl. Set aside. Eat with rice! How to make Hawaiian-Style Poke: Take a pound of fresh ahi. Saler et poivrer, au goût. In a medium size bowl, add the shallots, green onions, soy sauce, sesame oil, grated ginger and Sriracha and whisk to combine. Poke Bowl Sushi Rice, Marinated Tuna, Pickled Cabbage, Edamame, Spicy Mango, Toasted Sesame Avocado, Togarashi Aioli, Nori Vegan Option: Marinated plant-based tuna substitute, vegan togarashi aioli. Togarashi is Japanese red chile pepper. In a medium size bowl, add the shallots, green onions, soy sauce, sesame oil, grated ginger and Sriracha and whisk to combine. 1 Process nori in mini food processor until fine flakes form. Step 5: Start building the shrimp poke bowls by layering white rice in the bottom of each bowl. The poke bowls were done in 10 mins after ordering and it was smooth pick up when we arrived. Their freshly caught fish is eaten raw either on its own or over a bowl of rice becoming kind of like deconstructed sushi. Top with cucumber, lettuce, carrot and avocado slices. Add 1 tablespoon of canola oil (or avocado oil) to a large skillet (preferably non-stick) and pre-heat over high heat. Instructions. Lightly dredge a marinated chicken piece in the flour and dust off the excess flour. When boiling, cover with the lid and turn down the heat to very low. Season with Alaea salt and fried garlic chips to taste. Variations of the dish exist across South and Central America. Refrigerate for at least one hour for the flavors to combine. Stir Fry Prep / Mire Poix. Cook the chicken for 5-7 minutes on each side. 3. Ahi Tuna Poke Bowl with Avocado. Add sesame seeds. In a small bowl, mix together the garlic, mint, za’atar, honey, olive oil, lemon juice, salt, and pepper, and whisk to combine. Poke has been exploding in popularity over the past few years. marinated cucumbers | serrano | red onion | chili oil | micro herbs | red chili thread | crispy shallot Bonito Aioli Tuna serrano pepper | bonito flakes | micro herbs | avocado | toasted coconut | crispy garlicPeel and dice avocado and mango. Choose a protein: The foundation of poke is best-quality fresh raw fish. In a different small bowl, combine the Kewpie Japanese mayonnaise and sriracha together until it’s mixed. In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha, and sesame oil. Top with half of the avocado, mango, and edamame to one side of the bowl. Creamy herb butter, basil oil, fennel, crispy shallots, focaccia. Add the salt, fluff with a fork, and set aside. Step 2. Make sure your rice, corn, shelled edamame and shrimp are cooked and cold. In a medium-sized mixing bowl, toss together the cubes of salmon (or tuna), tamari sauce, sesame oil, lime juice, and sriracha. If preferred: Marinade protein of choice in, 1 oz sesame oil, 2 oz soy sauce, 2 TBL Togarashi, ½ oz Pickled Ginger Juice- mix together, add Protein and Cover to marinade between 1-4 hours. Mix nori and remaining spices until well blended.