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Ahi Poketini

  • 4servings
  • 25minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, E
MineralsSelenium, Natrium, Iodine, Fluorine, Manganese, Calcium, Potassium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. This dish must be made to order, and served immediately.

  2. 8 ounces fresh sashimi grade Ahi , 1/2-inch diced

  3. 1 avocado, halved, pitted and cut into 1/2-inch dice

  4. 1 ounce ogo ( seaweed ), chopped, optional*

  5. 1 teaspoon furikake*

  6. 1 teaspoon white sesame seeds*

  7. Pinch shichimi togarashi (Japanese seven spice)*

  8. Pinch Hawaiian red sea salt

  9. 2 tablespoon soy sauce

  10. 1 teaspoon Sriracha sauce (Vietnamese chile paste)

  11. 1 teaspoon truffle oil

  12. 1 teaspoon rayu (hot sesame seed oil)*

  13. 1/2 teaspoon rice wine vinegar*

  14. Salt and freshly ground black pepper, to taste

  15. Wasabi Aioli

  16. 1/4 cup wasabi powder*

  17. 1/2 cup water

  18. 1/2 cup kewpie mayonnaiseor prepared mayonnaise (recommended: Best Foods)

  19. Juice of 2 limes

  20. 1 teaspoon honey

  21. Freshly ground black pepper

  22. Garnish , optional

  23. Tobiko (flying fish roe )*

  24. Kaiware ( daikon radish) sprouts*

  25. Shiso leaf*

  26. Can be found at specialty Asian markets

Instructions Jump to Ingredients ↑

  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.

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