Printable Area
Ahi Poketini
Recipe courtesy Roy Yamaguchi
- Total Time:
- 25 min
- Prep:
- 25 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 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*
- *Can be found at specialty Asian markets
Directions
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.