Special Occasions

Poke Stack with Gochujang Sauce

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Ingredients


  • sashimi grade and salmon
  • radish
  • sushi vinegar
  • cucumber
  • toasted dried
  • microgreens
  • gochujang
  • sesame oil
  • rice vinegar
  • lemon juice, freshly squeezed.
  • orange juice, freshly squeezed.
  • coconut sugar
  • grated
  • grated ginger
  • sesame seeds

About This Dish


What if I told you that you could have this kind of fine dining at home in no time? Let’s be real. Making sushi rolls takes a little practice. Ummm…for some,  maybe, a lot of practice. But this doesn’t need a whole lot of practice. You can get an instant result right off the bat, and I am sharing my secrets with you.

I have been making sushi rolls and poke bowls for years. One day, it just hit me. I have everything I need to elevate this casual poke dish into a fine dining experience!!! Sashimi-grade tuna and salmon stacked on top of rice and a gorgeous avocado-radish flower with fish roe on top, and the dripping Korean Gochujang sauce …..This dish will check all the boxes: taste, execution, and the presentation. Check, check, and check!!! Watch the video and try today. This dish will impress your guests and yourself! LOL! It requires minimal culinary skills, and you are going to have so much fun stacking!


Tips:

  1. Purchase pastry molds and a press if you don’t have one. They are necessities for this dish!
  2. If you don’t have a mandolin, I highly recommend one. Even if you try to slice radish thinly, you can’t quite slice that thin like a mandolin.
  3. Buy Gochujang. I use the brown rice Gochujang. 
  4. You do need some crunch texture, so make sure to serve with cubed cucumber!

If you try the recipe, please be sure to share some photos on Instagram and tag me @CookingForZen or on Twitter @CookingForZen . I look forward to seeing your creations and hearing your feedback.


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