Ahi Poketini
Ahi Poketini
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 415
- Total Fat
- 33
- Saturated Fat
- 5
- Carbohydrates
- 16
- Dietary Fiber
- 7
- Sugar
- 5
- Protein
- 17
- Cholesterol
- 33
- Sodium
- 716
- Total: 25 min
- Prep: 25 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 415
- Total Fat
- 33
- Saturated Fat
- 5
- Carbohydrates
- 16
- Dietary Fiber
- 7
- Sugar
- 5
- Protein
- 17
- Cholesterol
- 33
- Sodium
- 716
- Total: 25 min
- Prep: 25 min
Ingredients
Ahi and Avocado Mixture:
8 ounces fresh sashimi grade Ahi, 1/2-inch diced
1 avocado, halved, pitted and cut into 1/2-inch dice
1 ounce ogo (seaweed), chopped, optional*
1 teaspoon furikake*
1 teaspoon white sesame seeds*
Pinch shichimi togarashi (Japanese seven spice)*
Pinch Hawaiian red sea salt
2 tablespoon soy sauce
1 teaspoon Sriracha sauce (Vietnamese chile paste)
1 teaspoon truffle oil
1 teaspoon rayu (hot sesame seed oil)*
1/2 teaspoon rice wine vinegar*
Salt and freshly ground black pepper, to taste
Wasabi Aioli
1/4 cup wasabi powder*
1/2 cup water
1/2 cup kewpie mayonnaise* or prepared mayonnaise (recommended: Best Foods)
Juice of 2 limes
1 teaspoon honey
Freshly ground black pepper
Garnish, optional
Tobiko (flying fish roe)*
Kaiware (daikon radish) sprouts*
Shiso leaf*
Directions
- For the ahi and avocado mixture: Gently toss the ahi, avocado, ogo, if using, shichimi togarashi, sea salt, furikake, white sesame seeds, soy sauce, Sriracha, truffle oil, rayu, and rice wine vinegar, together in a small mixing bowl. Season with salt and pepper.
- For the wasabi aioli: In a small bowl, whisk together the wasabi powder and water to form a loose paste. Add the mayonnaise and continue to whisk until smooth. Add the lime juice and honey. Season with black pepper, to taste.
- Coat the inside of a chilled martini glass with the wasabi aioli. Place a small mound of the ahi and avocado mixture in the center of the glass. If desired, garnish with caviar, kaiware sprouts, and shiso leaves.
Cook’s Note
*Can be found at specialty Asian markets.
Looking for Something Else?
Dori B.
I have fixed this recipe twice now. The first time was for a small dinner party. It got RAVE reviews so I made it again and everyone loved it. It’s fast and easy to make and I will continue to make it
See All ReviewsFudge Factor
Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
Hungry Girl's Chocolate 911 Feb 4, 2011
The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
Craving: Chocolate Cake Jan 27, 2011
Over-the-Top-Delicious Treats to Satisfy Your Food Obsession
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Chocolate Desserts
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Essentials: Chocolate Basics Sep 1, 2016
Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …
