Recipe courtesy of Roy Yamaguchi
Ahi Poketini
25 min
25 min
4 servings
25 min
25 min
4 servings


Ahi and Avocado Mixture:
  • 8 ounces fresh sashimi grade Ahi, 1/2-inch diced
  • 1 avocado, halved, pitted and cut into 1/2-inch dice
  • 1 ounce ogo (seaweed), chopped, optional*
  • 1 teaspoon furikake*
  • 1 teaspoon white sesame seeds*
  • Pinch shichimi togarashi (Japanese seven spice)*
  • Pinch Hawaiian red sea salt
  • 2 tablespoon soy sauce
  • 1 teaspoon Sriracha sauce (Vietnamese chile paste)
  • 1 teaspoon truffle oil
  • 1 teaspoon rayu (hot sesame seed oil)*
  • 1/2 teaspoon rice wine vinegar*
  • Salt and freshly ground black pepper, to taste
Wasabi Aioli
  • 1/4 cup wasabi powder*
  • 1/2 cup water
  • 1/2 cup kewpie mayonnaise* or prepared mayonnaise (recommended: Best Foods)
  • Juice of 2 limes
  • 1 teaspoon honey
  • Freshly ground black pepper
  • Garnish, optional
  • Tobiko (flying fish roe)*
  • Kaiware (daikon radish) sprouts*
  • Shiso leaf*


For the ahi and avocado mixture: Gently toss the ahi, avocado, ogo, if using, shichimi togarashi, sea salt, furikake, white sesame seeds, soy sauce, Sriracha, truffle oil, rayu, and rice wine vinegar, together in a small mixing bowl. Season with salt and pepper.

For the wasabi aioli: In a small bowl, whisk together the wasabi powder and water to form a loose paste. Add the mayonnaise and continue to whisk until smooth. Add the lime juice and honey. Season with black pepper, to taste. 

Coat the inside of a chilled martini glass with the wasabi aioli. Place a small mound of the ahi and avocado mixture in the center of the glass. If desired, garnish with caviar, kaiware sprouts, and shiso leaves.

Cook's Note

*Can be found at specialty Asian markets.


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