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Author Notes: At the recently opened Bowl & Blade in Park Slope, Brooklyn, the restaurant has mastered a new take on quick-serve – capitalizing on the bowl phenomena while drawing inspiration from numerous cultures like Hawaiian, Mediterranean and Korean. One of its best-sellers is the Maui Style Poke bowl made with wakame seaweed salad, scallion, sweet onion, mango and tobiko caviar (choice of sauce and protein). Now you can make your own version of this bowl using the ingredients and step-by-step instructions provided by Executive Chef Adin Langille. —Staff Writer
Prep time: 5 min
Cook time: 5 min
Honey Tamari Sauce
grams tamari soy sauce
grams sesame oil
grams rice wine vinegar
grams yuzu juice
- For Honey Tamari Sauce, combine all ingredients except the sesame oil, buzz with a hand blender then slowly mix in the sesame oil
- For Spicy Mayo, toss cubes of fresh tuna with the honey tamari sauce and toasted sesame seeds then serve over sushi rice with mango, sweet onion, scallion and top with the spicy mayo.