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Sweet Chili Sauce

1 cup Mayonnaise
Three fourth cup Sweet Chili Sauce
2 tablespoon Plum Sauce
Three fourth teaspoon Siracha (Hot Chili Sauce)

Combine all ingredients and mix well, service on top of Crispy Ahi Cake.


Crispy Ahi Cake with Sweet Chili Sauce

1 pound Ground Ahi
2 teaspoon Garlic Salt
One half teaspoon Black Pepper
1 tablespoon Minced Garlic
1 teaspoon Minced Ginger
Three fourth teaspoon Sesame Seed Oil
2 oz. Bread Crumbs

Combine all ingredients, portion into 2 -3 oz patties, freeze for 15 minutes then dredge in flour, eggs and finally panko. Deep fry at 350 degrees until golden brown.


Salmon Poke

2 lbs. Salmon, cubed
One fourth cup Aloha shoyu
1 Tbsp. Sesame Seed Oil
Round Onions, diced to taste
Green Onions, chopped to taste
One fourth cup Mayonnaise
Siracha to taste (Hot Chili Sauce)
Limu Kohu to taste
One eighth cup Ikura (Salmon Roe)
Half of an Avocado, cubed

Combine ingredients and mix.


Ahi Poke

2 lbs. Ahi, cubed
One fourth cup Aloha shoyu
1 Tbsp. Inamona (crushed, roasted kukui nut with salt)
Limu Kohu to taste
Red Hot Chili Pepper, finely chopped to taste
Green Onions, chopped to taste
Round Onions, diced to taste
1 Tbsp. Sesame Seed Oil

Combine all ingredients and mix. Serve chilled.


Spicey Shaved Rice

4 - 6 Tbsp Sushi Rice
2 - 3 Tbsp Tanioka’s Spicy Tako
2 – 3 Tbsp Tanioka’s Spicy Ahi
S&B wasabi to taste
nori, shredded

In a clear plastic or glass wine cup, layer 2 – 3 tablespoons sushi rice, Tanioka’s Spicy Tako, remaining 2 -3 tablespoons of the sushi rice, and Tanioka’s Spicy Ahi. Top with a dab of wasabi and the nori. Serve.

Sushi Rice
5 cups (30 oz.) Japanese rice
5 1/3 cups water ( five and one third cup)
2 Tbs. sake

Two hours before cooking, wash the rice thoroughly and allow the water to drain. Measure the required amount of water to rice and let stand for an hour or more. Just before cooking rice add sake. Bring contents to boil for 2-3 minutes. Cover pot tightly. Reduce heat to low and simmer for 15 minutes. Remove from heat and let stand for 10 minutes. Yield: 7 big rolls (futomaki)

1/2 cup sugar (one half cup)
1/2 cup rice vinegar (one half cup)
3 tsp. salt
1 tsp. ajinomoto

Remove rice and place into a large container. Pour vinegar mixture over hot rice and mix thoroughly, but lightly, with a vertical cutting motion. Fanning while mixing (this gives luster to the rice).
HINT: Cool rice before making sushi.