Recipe courtesy of James Aptakin and Vic "Vegas" Moea
1 hr 40 min
1 hr
40 min
100 servings


  • 50 wonton wrappers
  • 2 quarts oil, for frying
  • 8 pounds Ahi Grade #1, cut 1-inch center logs
  • 2 cups Caribbean seasoning
  • 1 ounce chili flakes
  • 1/4 cup spring mix
  • 2 heads napa cabbage, shredded julienned style thin
  • 6 ounces toasted white and black sesame seeds
  • 2 bunches freshly chopped cilantro leaves
  • 3 bunches green onion, chopped small
  • 3 ounces wasabi tobiko caviar
  • 1 package rice noodles, fried
  • 3 small cans Mandarin oranges, drained
  • 1 basket mushrooms, sliced thin
  • 5 pounds candied walnuts
  • 3 pounds toasted almonds
  • Citrus soy sesame vinaigrette
Mango Salsa:
  • 6 mangoes, diced small
  • 1/2 jalapeno, minced, use only 1/2
  • 1 red onion, minced
  • 1 bunch freshly chopped cilantro leaves
  • 2 limes, juiced
  • 1/2 ounce sweet chili sauce
  • Teriyaki glaze, to taste (from recipe below)
Teriyaki glaze:
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced shallots
  • 2 tablespoons minced garlic
  • 5 stalks lemongrass, bruised 3-inches from bottom
  • 2 quarts teriyaki sauce (recommended: Kikkoman's)
  • 2 cups pineapple juice
  • 2 cups orange juice
  • 1 (1-pound) box light brown sugar
  • Freshly ground white pepper
  • Cornstarch slurry, as needed
Citrus Soy Sesame Vinaigrette:
  • 2 cups Teriyaki Glaze (above) 
  • 1 orange, zested
  • 1/2 bunch fresh cilantro leaves
  • 1/2 cup seasoned rice vinegar
  • 1 ounce yuzu juice
  • 1 teaspoon sesame oil
  • Salt and freshly ground white pepper 
  • 1 cup salad oil
Miso Mango Glaze:
  • 2 ounces seasoned rice vinegar
  • 3 ounces Yuzu juice
  • 1/2 cup teriyaki glaze
  • 1/4 cup yellow miso paste
  • 1/2 cup mango puree
  • 2 cups mayonnaise
  • 3 ounces honey
  • 1 teaspoon sesame oil
  • Salt and freshly ground white pepper
Wasabi Creme Fraiche:
  • 2 cups mayonnaise
  • 4 ounces wasabi paste
  • 3 ounces sweetened condensed milk
  • 1 ounce lime juice
  • 1 ounce mirin wine
  • 2 ounce honey 
  • Salt and freshly ground white pepper


Wontons: Cut in triangle, and deep-fry in oil at 375 degrees F about 1 1/2 minutes each side until golden brown. Place in 2 full hotel pans with towels to catch oil. Season with salt and freshly ground white pepper.

Ahi: Cut in square 1 by 1-inch logs, 6-inches wide, dredge in Caribbean seasoning and sear on all sides, set aside. Slice thin with serrated knife on cutting board. Keep saute pan hot with oil, and sear in batches using a long spatula and teriyaki glaze in squeeze bottle. Place seared ahi in hot pan, squeeze teriyaki into the pan and deglaze. Place in 2 half hotel pans for travel. Cover with plastic wrap poked with holes in the top. 

Salad: Combine spring mix, shredded napa, cilantro, oranges, green onions, fried rice noodles, mushrooms, candied walnuts, and almonds. Toss all together in citrus soy sesame vinaigrette enough to wet and coat, but not soak, then mince it up, and save in bowl and wrap for transport.

Mango Salsa: Place the mangos, jalapeno, red onion, cilantro, lime juice, chili sauce, teriyaki glaze, to taste, and toss together in bowl. Set aside and wrap for transport.

Teriyaki glaze: In stock pot, saute ginger, shallots, garlic and lemon grass. Deglaze with teriyaki sauce, pineapple juice and orange juice. Add brown sugar, chili flakes and white pepper. When it comes to a boil on high heat, add cornstarch slurry and sesame oil whisking until thick enough to coat the back of a spoon. Set aside to cool. Place in squeeze bottle and cover with plastic wrap. Toast sesame seeds in a preheated 300 degree F oven for about 10 minutes. Wrap in plastic wrap.

Citrus Soy Sesame Vinaigrette: Place everything in blender and drizzle in the oil until semi-thick and emulsified. Place into squeeze bottle and wrap.

Miso Mango Glaze: In bowl mix all ingredients together, and strain. Set aside Wasabi Creme Fraiche: Whisk all ingredients in a bowl and set aside.

Assembling Won Tons: Place all won tons on 3 platters. Toss salad mix and coat with vinaigrette. Place on won tons, then crisscross ahi on top, then place mango salsa and drizzle wasabi creme fraiche in 1 direction, and miso mango glaze and teriyaki in another direction. Sprinkle with sesame seeds and garnish with tabiko.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.


Ahi Poke (Hawaiian Tuna Tartar)

Recipe courtesy of Santos Loo

Ahi Poke

Recipe courtesy of Pierre Alabadejos

Ahi Poketini

Recipe courtesy of Roy Yamaguchi

Ahi Tuna

Recipe courtesy of Ryan Dehn

Dancing Land and Sea

Recipe courtesy of James Aptakin|Vic "Vegas" Moea

Sinful Forbidden Dancing

Recipe courtesy of James Aptakin|Vic "Vegas" Moea

Ahi Street Tacos

Recipe courtesy of King's Hawaiian



7am | 6c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Cake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Cake Wars

3am | 2c

Trending Videos

So Much Pretty Food Here