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June Jones Poke


Recipe provided by Beth Hillyer, News 8 reporter

Winner of the Celebrity Division

8th Annual Sam Choy’s Pokè Festival

            5 pounds Au
            ½ cup sautéed (browned) Garlic
            ¼ cup Sesame Seeds
            ¼ cup Sesame Oil
            2 cups soy sauce

Mix the above ingredients together 1 day in advance.

            5 Green Onions, chopped
            2 Hawaiian Chili Peppers, chopped
            ½ cup Ogo, chopped
            1 tablespoon Kukui Nut, chopped
            2 tablespoons Macadamia Nuts, chopped

Mix together fresh Au, browned garlic, sesame seeds, sesame oil and shoyu. Let marinate overnight. Just before mixing in green onions, Hawaiian chili peppers, ogo, kukui nut and macadamia nuts. Serve immediately.


Lawai'a Eke

Recipe provided by Scott Lutey, Sheraton Kauai Executive Chef

"Best in Show" Winner

8th Annual Sam Choy Pokè Festival

Thai Curry Vinaigrette

  • 1 tablespoon Red Thai Curry Paste (Mae Ploy Brand)
  • 2 tablespoons Sesame Oil
  • 1 cup coconut milk
  • ½ cup Coconut Syrup
  • 1 teaspoon Ginger, minced
  • ½ teaspoon Lemon Grass, minced
  • 1-1 ½ cup Canola Oil
  • Ume Oil
  • 3 tablespoons Ume, seeds removed
  • ½ cup Canola Oil

Fisherman’s Bag

  • 4 each 3-4 ounces Hawaiian Lobster Tail
  • 1 teaspoon Maui Onion, diced
  • 1 tablespoon Mayonnaise
  • ½ cup Ogo, chopped
  • 6 each Shiso Leaves, cut in half
  • 2 tablespoons Orange Tobiko
  • 2 cups White Rice, cooked
  • 2 tablespoons Sushi Vinegar
  • 8 each Cone Sushi Wraps
  • 2 sheets nori cut in half
  • Inamona Crust
  • ½ cup Flour
  • 1 cup Tempura Flour
  • 1 cup Ice Water
  • ½ cup Toasted Inamona
  • 1 cup Panko Flakes


  • 1 cup Wild Field Greens
  • 2 ounces Enoki Mushrooms
  • 2ounces wasabi Sprouts
  • 2 tablespoons Black Sesame Seeds


Heat a sauté pan over medium heat, add Thai curry, sesame oil, coconut milk, coconut syrup, ginger, clam juice and simmer for 8-10 minutes. Remove from heat and let cool. Place ingredients in a blender and blend on high, slowly adding oil. Strain through a fine sieve. Reserve.

Place ume and oil in a blender and blend on high. Transfer to a squirt bottle.

Using kitchen shears, remove shell leaving tail in tact. Cut half of lobster meat, dice and reserve for poke. Skewer lobster tail to keep the tail straight, fantail and steam for 5 minutes. Place in ice bath. Sauté reserved lobster meat until medium-rare. Remove from heat. Add Maui onions, mayonnaise and ogo. In another bowl combine white rice and sushi vinegar. Lay nori sheets on a work surface. Place cone wrap on nori. Fill cone with shiso leaf, lobster poke shiso leaf, tobiko. White rice and top with cone wrap. Brush edges of nori with water, roll cone sushi and seal.

Place flour on a plate, whisk tempura flour and water in bowl. Combine inamona and panko flakes on another plate. Dredge roll in flour. Dip in tempura batter and roll in inamona crust. Follow same steps to roll lobster tail.

Heat deep fryer to 350°. Fry roll and lobster tail until golden brown. Remove to a paper towel and drain. Slice roll.


Place wild greens and lobster tail in center of plate. Arrange sliced roll around greens. Drizzle Thai curry and ume oil around plate. Garnish with enoki, wasabi sprouts and black sesame seeds.