| Yield | |
|---|---|
| Source | Chef Norlan Horita- Executive Director / Operations, Hanapa'a Sushi Co., Inc. |
| Prep Time | 15 minutes |
| Recipes | Sushi |
On an online survey, people were asked which "pupu" or appetizer/seafood/sushi item they liked better, spicy ahi or the age old Hawaiian staple, ahi poke. The results we quite interesting. 2 out of every 3 people chose spicy ahi! However, most of the same people that love spicy ahi, also love ahi poke as well...just not as much? We at Hawaiian Grown believe its more of a mood thing. You know: spicy vs. not spicy, chopped ahi vs. chunk ahi, limu & onions vs. no limu and onions! We did see a trend though, and to make sure we had something to offer to the competition, we created the dream combination of spicy ahi and sushi rice conveniently layered on top of each other! No fuss with sushi rolling or wraping nori around nigiri, just scoop and grind! Hanapa'a Sushi Company, sushi bar quality at take out prices!
In a mixing bowl, add ahi, sambal, mayo, sesame oil, green onion, cayenne & salt. Mix well and refrigerate to keep cold. Layer sushi rice in a shallow bowl or dish and sprinkle furikake over the rice. Top rice with spicy ahi mixture. Garnish with slices of cucumber. Enjoy!
To add more flavor, add kim chee to give texture and a bit more heat. Also wasabi and soy sauce is the ubiquitous choice for this dish as a base condiment. Add thinly sliced Ewa sweet onions to give the dish extra flavor. Feel free to substitute any other sashimi grade fish with this recipe. Find these ingredients, and enjoy this recipe with a chilled glass of Asahi, Sapporo or Kirin beer found at your nearest Times Supermarket! Shoots Den!
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