Poke Bagel
Poke Bagel
Ingredients:
For the Pickled Red Onions:
- 1 red onion, thinly sliced
- 1 cup rice vinegar or white wine vinegar
- ¾ cup water
- ⅓ cup granulated sugar
- ½ tsp kosher salt
For the Spicy Mayonnaise:
- ¼ cup Japanese or regular mayonnaise
- 1½ Tbsp sriracha
- Kosher salt, to taste
For the Poke Bagel:
- 4 oz sushi-grade ahi tuna, small diced
- 2 tsp soy sauce
- 1 tsp toasted sesame oil
- ½ tsp rice vinegar or white wine vinegar
- Kosher salt, to taste
- 1 David’s Deli Everything Protein Bagel, toasted
- ½ avocado, small diced
- Black and white sesame seeds, for garnish
- ¼ cup microgreens, for garnish
Instructions:
- To make the pickled onions: Place the onions in a clean, sealable quart-size jar. In a small pot, combine the vinegar, water, sugar, and salt and bring to a boil over high heat, stirring to dissolve the sugar. Let cool for 5 minutes.
- Pour the pickling liquid over the onions and let cool for 1 hour. Cover and transfer the jar to the refrigerator until ready to use. Pickles will keep in the refrigerator for up to two weeks.
- To make the spicy mayonnaise: In a small bowl, stir together mayonnaise and sriracha. Season with salt.
- To make the poke bagel: In a small bowl, toss the tuna with the soy sauce, sesame oil, and vinegar. Season with salt.
- Spread a heaping tablespoon of the spicy mayonnaise on each bagel half. Divide the tuna and avocado on top.
- Garnish with the sesame seeds and pickled red onions, drizzle the remaining spicy mayonnaise on top, and sprinkle with microgreens. Serve immediately.