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The Hirshon Hawaiian Ahi Poke


  • Total Time: 0 hours

Ingredients

Units Scale
  • 12 ounces sashimi-grade ahi tuna, finely diced
  • 1/3 cup slivered scallions
  • 1/3 cup minced Maui, Vidalia or Walla Walla onion
  • 2 1/2 tablespoons chopped ogo seaweed (preferred) or dried nori seaweed flakes
  • 1 teaspoon Aleppo pepper flakes
  • 1/2 teaspoon red Yuzu Kosho (if unavailable, use Aleppo pepper flakes)
  • 1 teaspoon dark sesame oil (Kadoya brand preferred)
  • 1/4 teaspoon oyster sauce (optional, or use Japanese soy sauce instead)
  • 1/4 teaspoon Japanese soy sauce
  • 1 3/4 teaspoons finely chopped salted roasted cashew nuts
  • 1/2 teaspoon Hawaiian red salt flakes or sea salt flakes
  • 4 shiso leaves, cut into slivers (chiffonade)
  • 1 teaspoon Wasabi (green) tobiko
  • 1 teaspoon orange tobiko
  • 1 teaspoon Yuzu (yellow) tobiko (or just use 3 teaspoons of orange tobiko instead of 3 different tobikos if you so prefer)
  • 1 Avocado, diced and tossed with a bit of lime juice to prevent discoloration
  • Some mustard or radish sprouts

Instructions

  1. To prepare the poke, in a bowl combine all the liquid ingredients first, then add in all other ingredients except sprouts and tobiko roes – toss gently.
  2. Garnish with all 3 Tobiko types and sprouts. Serve immediately.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

Nutrition

  • Calories: 205.72 kcal
  • Sugar: 1.44 g
  • Sodium: 373.69 mg
  • Fat: 9.76 g
  • Saturated Fat: 1.53 g
  • Trans Fat: 0.01 g
  • Carbohydrates: 7.81 g
  • Fiber: 4.42 g
  • Protein: 22.75 g
  • Cholesterol: 33.17 mg
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