California Ahi Poke
- 1 lb. raw ahi, cut into small, bite sized cubes
- 5 tsp. (1Tbl. + 1 tsp) Sriracha or Tuong sauce
- 5 tsp. (1 Tbl.+ 1 tsp) Kimchi
- 1/2 tsp. Hawaiian salt
- 5 tsp. (1 Tbl. + 1 tsp) sesame oil
- 1/4 c. mayo
- 3 tsp. caplin roe or masago eggs
- 2.5 tsp. Noritamago Furikake rice seasoning (sesame seeds, wheat, dried yolk powder, sugar, shaved bonita & seaweed)
- Japanese or English CUCUMBER to taste, diced
- 1 avocado, diced
- 5 tsp. (1 Tbl + 1 tsp) Kaiware or radish sprouts, chopped, except for the roots
- 6.5 oz. Krab, shredded (cut what you need while frozen & save rest for the next time)
- Cut raw ahi into cubes. Add next 7 ingredients. Mince sprouts and add to mix. Shred imitation crab and add. Mix all together and refrigerate at least one hour so the flavors can meld. Dice cucumber and avocado and add to ahi mixture just before ready to serve.
cubes, hawaiian salt, ubc, caplin roe, furikake rice, japanese, avocado, sprouts, save rest
Taken from www.epicurious.com/recipes/member/views/california-ahi-poke-51132951 (may not work)