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Sushi Poke

Kimo Kahoano

Ingredients:

Good nori
Room Temperature Rice
Sushi Noko
Aku or Ahi
Sliced Carrots
Sliced Kim Chee Cucumbers
Seaweed (Ogo)
Green Onions
Maui Onions
Sesame Seeds

Aeole Sauce Ingredients:
½ tsp Wasabe with shoyu
½ tsp five pepper oil
6 shakes Cayan Pepper
½ tsp Sesame seeds- ground
3 T Kim Chee Juice
1 T shoyu
1 T Papaya Seed Dressing
2 T Mayo
Stir like hell

Preparations:

1. Place the nori on a sheet of wax paper make a thin bed of  rice already mixed with sushi Noko.

2. Mix the fish with diced ogo, Maui and green onions and some  sesame seeds

3. Place the carrots and sliced cucumbers across the nori, then add the mixed fish and then roll the nori up like a normal sushi roll.

4. Cut from the middle; and finally place the Aeole sauce on the top!  Sushi Poke!     

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Macadamia Nut Keahole Lobster, AHI "KATSU"

STEP 1
Mousseline Ingredients:

  • ½# Scallops
  • 1 Egg
  • ½ c Heavy Cream
  • ½ tsp. Ginger- minced
  • ½ tsp. Garlic- minced
  • ½ tsp. Cilantro - chopped
  • TT Salt & Pepper

Method of Preparation:

1. Place the first 3 ingredients into a cuisineart and puree
until it is smooth.

2. Place the Mousseline into a cold mixing bowl and add the
rest of the ingredients and mix well.

STEP 2 : POKE MIXTURE
Roll Ingredients: Yield 2 rolls

  • 2 ea. nori Sheets
  • ½# Ahi-small dice
  • ½# Keahole lobster cooked - rough chopped
  • ¼ c Green onions - chopped
  • ¼ c Maui onions- chopped
  • 1 Tbsp. Ogo - chopped
  • ½ c Mango small diced
  • 1 Tbsp. Cilantro - chopped
  • ¼ c Macadamia nuts roasted & chopped
  • 1 Tbsp. soy sauce
  • 2 Tbsp. Lime Juice
  • 1 Tbsp. Inamona

STEP 3
Crust Ingredients:

  • 1 c Flour
  • 2 ea Eggs
  • ½ c Panko
  • ½ c Macadamia nuts roasted chopped fine

Method of Preparation:

1. For the roll, place all the ingredients into a bowl except for the nori and mix well.

2. Take ¼ cup of Mousseline and spread evenly onto nori sheet.

3. Place the poke mixture onto nori and proceed to roll like a sushi maki roll.

4. Breading procedure; take the poke roll and roll it into the flour, then dip it into the egg wash and finally into the mac nut panko mixture.

5. Deep fry at 350 degrees for 5 minutes.