We have had some amazing sushi dinners recently. The fresh flavors, colors, and textures were to die for, and just seemed to be fitting for the beginning of spring. These great meals got my wheels turning, and before I knew it, I was planning my next Asian-inspired dinner party!
For recipes, I didn’t need to look any further than my family friend, who is also a talented chef. You may remember last summer’s dinner party that Daniel catered for us – and knocked it out of the park! Since I had never tried these recipes at home, I needed a reliable source, and he delivered for me again!
Here are a few photos of the tablescape. I thought that the cool blues would be a pretty background for the colorful food! It was also a nice tribute to this beautiful time of year – the beginning of spring. The colors represented the season and set a beautiful tone for the party.
I have used these decorative hurricanes and glasses time and time again. I am often asked for the sources on these! I use these cobalt-tinted wine glasses during any season. Somehow, they go with everything!
I loved the orchid centerpieces as an elegant nod to the theme!
These “birds of paradise” placemats were such a pretty backdrop to the blue and white dishes, and also really suited the season. They come in several other pretty colors and patterns!
Here are the recipes that I used. Let me know if you try them! The tuna bowls and nachos can sound a little intimidating to make at home, but it was a really fun experience, and I will definitely be making them again!
Ahi Tuna Bowls
- 1 pound sushi grade tuna, cut into 1/2-inch cubes
- 1/2 cup sliced scallions
- 4 tablespoons reduced sodium soy sauce or gluten-free tamari
- 2 teaspoon sesame oil
- 1 teaspoon sriracha
- Cooked white or brown rice
For the spicy mayo combine:
- 2 tablespoons light mayonnaise
- 2 teaspoons sriracha sauce
In a large bowl, combine tuna with scallions, soy sauce, sesame oil and sriracha. Gently toss to combine and refrigerate while you prepare the bowls.
Optional Toppings
Sliced avocado
Diced or spiralized cucumber
Edamame
Shredded carrots
Sliced radish
Pickled Ginger
Seaweed Salad
Fried Wontons
Mango
Shredded Cabbage
Jalapeno
Mandarin Oranges
Cilantro
Green Onions
Fried Shallots
For the bowls, add cooked rice, top with refrigerated tuna, then add all of your toppings and drizzle with spicy mayo. Serve with extra soy sauce if needed.
For the party, I also picked up a few sushi rolls, gyoza and the seaweed salad for the poke bowls from a local sushi restaurant.
Ahi Tuna Nachos
via Daniel Green
Ingredients:
Fresh Ahi Tuna
Mini Cucumbers
Avocado
Ponzu Sauce
Soy Sauce
Ginger Paste
Tortillas
Masago
Eel Sauce
Sesame Seeds
Mango (optional)
Directions:
Dice your fresh raw tuna into little cubes.
Peel and chop mini cucumbers and avocado. Keep separate from tuna until plating.
I put my tuna in a large mixing bowl and add ponzu and soy sauce and just a little ginger paste right before I plate because the acid will start cooking the tuna.
Cut small tortillas into triangles and fry on medium heat in vegetable oil and rest on paper towels. These make the nachos sooo good!
I mix up some Mayo and wasabi then put on the chips first which also helps the tuna stay on the chip better.
Then combine your tuna with the cucumbers and avocados and place on top of tortillas.
If you can find it, I usually top the tuna with masago (orange), eel sauce, and sesame seeds.
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I was thrilled to throw a dinner party for the first time in a while. We have been traveling frequently over the past few weeks, and it felt great to entertain at home again. This theme was new to me, and I was really pleased with the way the food and tablescape came together!
Drop me a line and let me know if you use these recipes for a dinner party of your own. I’d love to hear how you’ve been entertaining at home!
Shop the items that I used for my springtime tablescape here!
