Recipe courtesy of Roy Yamaguchi

Ahi Poketini

  • Level: Easy
  • Total: 25 min
  • Prep: 25 min
  • Yield: 4 servings
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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*


  1. 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.
  2. 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. 
  3. 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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