Ahi Poketini
Roy's Hawaiian Fusion Cuisine
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Ahi & Avocado Mixture:
8 oz Fresh sashimi grade Ahi, 1/2 inch diced
1 avocado, sliced 1/2 inch grade
1 pinch shichimi togarashi (Japanese seven spice)
1 pinch Hawaiian Red Sea salt
2 T soy sauce
1/2 t rice wine vinegar
1 oz Ogo, chopped
1 t Sriracha sauce
1 t Truffle oil
1 t Rayu (hot sesame seed oil)
1 t Furikake
1 t white sesame seeds
Wasabi Aioli:
1/2 c Japanese kewpie mayonnaise
1/4 c Wasabi
1/2 c water
2 limes, juiced
salt and pepper, to taste
Tobiko (flying fish roe), garnish
Shiso leaf, garnish
Kaiware (daikon radish sprout), garnish
method for the ahi:
Gently toss ingredients together in a small mixing bowl. Season with salt and pepper.
method for the aioli:
In a small bowl, whisk together wasabi powder & water to form a loose paste. Add mayonnaise and continue to whisk until smooth. Add limejuice and honey. Season with black pepper to taste.
to serve:
Coat the inside of a chilled martini glass with wasabi aioli. Place a small mound of ahi & avocado mixture in center of glass. Garnish with caviar, kaiware sprouts and shiso.
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