The 10-Minute Puerto Rican Poke Challenge

There's no reason to spend all night cooking when you can dedicate just 10 minutes to creating an amazing dish. That's why I'm putting out a challenge to Mir to see what they can do with seafood in just 10 minutes, and maybe even add some Puerto Rican flair to it.

Welcome to Ramsay and Ten! Today, we're going to take one of America's biggest food crazies - rice - and marry it with big out, which is the rice that gets stuck to the bottom of the pot and is really famous in Puerto Rico. My family actually fights over it at the end of the night. Vamos here I have some leftover rice from the night before, just want it to be a little warm for when we season it.

We're going to season this rice with some rice vinegar, two tablespoons of sugar, and a little bit of salt. Vinegar is not gonna get me, but yeah, sorry even vinegar won't stop me from completing this challenge. Now that we have the rice seasoned, you can taste it just to make sure it's perfect, and don't worry, I'm doing this by taste, but you can find the recipe below. The sugar in this seasoning makes it sticky, so then we get a really nice perfect rice cake.

I'm just putting a little coconut oil into this pan, just enough to cover the bottom. We're going to go straight with the rice right in and that's what you want - medium-high heat - and you want to hear that sizzle. Water prevents the rice from sticking to my hands, then I can get it really flat on the other side. Alright, so we're gonna leave that there crisping up while that cooks.

While that cooks, we're going to move on to our sushi-grade ahi tuna. If you can't find sushi-grade ahi tuna, you can use salmon instead. We're just going to slice it into small little cubes. This dish is really impressive because it plays with textures - the rice is kind of chewy in the center and it's crispy, and then the tuna is really nice and savory but it doesn't feel heavy, it feels really fresh. It's a nice Island meal that doesn't have to be perfect all the time.

Not on my side right now, I know for Millennials and busy families probably isn't either, so we're going straight into a bowl with the tuna. We have some mayo - I'm just gonna do a little bit of go-to young, which is a fermented chili paste - but if you don't find it, you can just do sriracha instead, it'll work just fine. Some toasted sesame oil, and then we're going to check my rice, which should be on this there.

The best way to flip this is have a plate - you just put the plate right over the pan, all right perfect. So then we're just gonna slide it back onto the pan and if it's not perfect, it's fine, it'll get covered up with the tuna anyway. Turn already rights is almost ready, we're just gonna cut some chives, slice our avocado, and we'll be ready to go.

I'm actually going to fan this avocado so it looks really impressive - it's gonna peel it nicely all the way to the end, but you can just cut it into cubes, it'll taste the same. Then what you do is you sort of push it away from you so it fans out. Alright and this should be almost ready here - time is almost done but the rice needs to get a little crispy, it's just a matter of putting everything together.

I've never cooked bouillabaisse on Hell's Kitchen but I'm sure I would have won another challenge if I had slid it right onto the plate like that. This dish is amazing by yourself or if you're entertaining to share with someone else your significant other, but it's just versatile - avocado season, and there you go. Oh, that was close - thank you so much for joining me, leave a comment below and tell me how long it took you to make my pokey dish, please don't forget to subscribe to a Gordon's Channel - you don't want to know that to a Puerto Rican woman

"WEBVTTKind: captionsLanguage: ennow there's no reason to be got to take out every night when you can dedicate ten minutes to cook an amazing dish that's why I'm putting the challenge out there to Mir to see what you can do with seafood in just 10 minutes Mir I hope there's some Puerto Rican Flair in this amazing dish welcome to Ramsay and ten hi guys welcome to Ramsay and ten today I'm taking one of America's biggest food crazies right now okay and I'm marrying it with big out which is the rice that gets stuck to the bottom of the pot and it's really famous in Puerto Rico my family actually fights over it at the end of the night vamos here I have some leftover rice from the night before you just want it to be a little warm for when we season it and the way we're gonna do that is with some rice vinegar it's about two tablespoons a tablespoon of sugar and a little bit of salt that vinegar is not gonna get me but but yeah sorry even vinegar won't stop me from completing this challenge so now that we have the rice seasoned you can taste it just to make sure perfect and don't worry I'm doing this by taste but you can find the recipe below what that seasoning does also the sugar is it makes it sticky so then we get a really nice perfect rice cake so I'm just putting a little coconut oil into this pan just enough to cover the bottom we're gonna go straight with the rice right in and that's what you want medium-high and you want to hear that sizzle so water prevents the rice from sticking to my hands then I can get it really flat so the other side Chris is really nicely too alright so we're gonna leave that there crisping up and while that cooks we're gonna move on to our sushi grade ahi tuna if you can't find sushi grade ahi tuna you can use salmon instead and we're just gonna slice it into small little cubes this dish is really impressive because it plays with textures a lot like the rice is kind of chewy in the center and it's crispy and then the tuna is really nice and savory but it doesn't feel heavy it feels really fresh it's a nice Island meal which is doesn't really have to be perfect times not on my side right now and I know for Millennials and for you know busy families it probably isn't either so we go straight in a bowl with the tuna we have some Mayo I'm just gonna do a little bit go to young which is a fermented chili paste but if you don't find it you can just do sriracha instead it'll work just fine some toasted sesame oil I'm gonna check my rice which should be on this there and then the best way to flip this is have a plate you just put the plate right over the pan all right perfect so then we're just gonna slide it back on to the pan and if it's not perfect it's fine it's gonna get covered up with the tuna anyway then we'll just slide it right back onto the pan all right so turn already rights is almost ready we're just gonna cut some chives slice our avocado and we'll be ready to go so I'm actually gonna fan this avocado so it looks really impressive it's gonna peel it nicely all the way to the end but you can just cut it into cubes it'll taste the same and then what you do is you sort of push it away from you so it fans out all right and this should be almost ready here so time is almost done but the rice needs to get a little crispy and it's just a matter of putting everything together I've never cooked bouquet on Hell's Kitchen but I'm sure I would have won another challenge if I would up slide it right on the plate going to now all over the surface this dish is amazing by yourself or if you're entertaining to share with someone else your significant other but it's just versatile avocado season your avocado and there you go oh that was close Gordon that's how you make a Puerto Rican poke a and just under ten minutes thank you so much for joining me leave a comment below and tell me how long it took you to make my pokey dish and please don't forget to subscribe to a Gordon's Channel you don't tell that to a Puerto Rican womannow there's no reason to be got to take out every night when you can dedicate ten minutes to cook an amazing dish that's why I'm putting the challenge out there to Mir to see what you can do with seafood in just 10 minutes Mir I hope there's some Puerto Rican Flair in this amazing dish welcome to Ramsay and ten hi guys welcome to Ramsay and ten today I'm taking one of America's biggest food crazies right now okay and I'm marrying it with big out which is the rice that gets stuck to the bottom of the pot and it's really famous in Puerto Rico my family actually fights over it at the end of the night vamos here I have some leftover rice from the night before you just want it to be a little warm for when we season it and the way we're gonna do that is with some rice vinegar it's about two tablespoons a tablespoon of sugar and a little bit of salt that vinegar is not gonna get me but but yeah sorry even vinegar won't stop me from completing this challenge so now that we have the rice seasoned you can taste it just to make sure perfect and don't worry I'm doing this by taste but you can find the recipe below what that seasoning does also the sugar is it makes it sticky so then we get a really nice perfect rice cake so I'm just putting a little coconut oil into this pan just enough to cover the bottom we're gonna go straight with the rice right in and that's what you want medium-high and you want to hear that sizzle so water prevents the rice from sticking to my hands then I can get it really flat so the other side Chris is really nicely too alright so we're gonna leave that there crisping up and while that cooks we're gonna move on to our sushi grade ahi tuna if you can't find sushi grade ahi tuna you can use salmon instead and we're just gonna slice it into small little cubes this dish is really impressive because it plays with textures a lot like the rice is kind of chewy in the center and it's crispy and then the tuna is really nice and savory but it doesn't feel heavy it feels really fresh it's a nice Island meal which is doesn't really have to be perfect times not on my side right now and I know for Millennials and for you know busy families it probably isn't either so we go straight in a bowl with the tuna we have some Mayo I'm just gonna do a little bit go to young which is a fermented chili paste but if you don't find it you can just do sriracha instead it'll work just fine some toasted sesame oil I'm gonna check my rice which should be on this there and then the best way to flip this is have a plate you just put the plate right over the pan all right perfect so then we're just gonna slide it back on to the pan and if it's not perfect it's fine it's gonna get covered up with the tuna anyway then we'll just slide it right back onto the pan all right so turn already rights is almost ready we're just gonna cut some chives slice our avocado and we'll be ready to go so I'm actually gonna fan this avocado so it looks really impressive it's gonna peel it nicely all the way to the end but you can just cut it into cubes it'll taste the same and then what you do is you sort of push it away from you so it fans out all right and this should be almost ready here so time is almost done but the rice needs to get a little crispy and it's just a matter of putting everything together I've never cooked bouquet on Hell's Kitchen but I'm sure I would have won another challenge if I would up slide it right on the plate going to now all over the surface this dish is amazing by yourself or if you're entertaining to share with someone else your significant other but it's just versatile avocado season your avocado and there you go oh that was close Gordon that's how you make a Puerto Rican poke a and just under ten minutes thank you so much for joining me leave a comment below and tell me how long it took you to make my pokey dish and please don't forget to subscribe to a Gordon's Channel you don't tell that to a Puerto Rican woman\n"