Blistered Shishito Peppers and Ahi Poke

So the BF and I had another craving for sushi and decided to make a wonderful dinner that we can enjoy outside on the balcony again.  We wanted to try making different dishes than we did on our first sushi adventure, so we brainstormed and came up with shishito peppers and ahi poke as well as jalapeno yellowtail sashimi from last time because it’s our favorite and we still have yuzu juice from last time.  When we got to the Japanese market, they had already run out of sashimi-grade yellowtail, so we made do with sashimi-grade salmon (it still tasted delicious!).  Also, because the ahi poke was so salty, we also made some sushi rice to add some sweetness and cut the saltiness.

Blistered Shishito Peppers
adapted from Bon Appetit
(makes 2 servings)

2 tbsp vegetable or canola oil
3 cups whole shishito peppers
flaky sea salt (I just used normal salt)

  1. Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat.
  2. Cook peppers, turning occasionally, until they begin to blister on all sides.
  3. Sprinkle with salt and serve immediately.

Ahi Poke
adapted from AllRecipes.com
(makes 1 serving)

1 lb fresh tuna steaks, cubed
1/2 cup soy sauce
1/3 cup chopped green onions
1 tbsp sesame oil
1/2 tbsp toasted sesame seeds
1/2 tsp wasabi paste

  1. In a medium size non-reactive bowl, combine ahi, soy sauce, green onions, sesame oil, sesame seeds, and wasabi; mix well. Refrigerate at least 2 hours before serving.

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