Sushi Rice (Sushi no Shari) Home Method: 4 cup yield. 2 cups short grain rice (rinsed well) 2 cups water 5 tablespoons Mitsukan Bottled (Sushi) Vinegar "Sushi No Tomo." (available at Times Supermarkets) Washing: Pour measured rice into a mixing bowl and cover with cool water. Agitate the rice in the water vigorously, pour off and repeat 2 to 5 times or until water is clear. Cooking: Combine the rice and 2 cups of water into a rice cooker and start the auto-timed cooking cycle. if you don't have a rice cooker, use a medium pot and place over high heat. Bring to a boil, uncovered. Once rice begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand covered for 10 minutes, also known as a "musu (steam method)." Seasoning: Transfer the rice into a large wooden bowl, glass bowl or aluminum pan and add the vinegar mixture. Fold "cut" thoroughly to combine and coat each grain of rice with the mixture. Allow the sushi rice (sushi no shari) to cool to room temperature before making any sushi.

Start sushi rice following the method above. While waiting for the sushi rice to cook, prepare the ahi poke. Start with the fresh fish and combine these ingredients together: limu/ogo, inamona, onions, green onions, alaea salt, 1 oz of the tobikko and sesame seeds. Keep refrigerated. Next, combine garlic, ginger, chili flakes, sugar, soy sauce, wasabi oil & sesame oil, to make your flavor base. Mix well & refrigerate. To assemble the lettuce-poke wraps & set your plate up, use a large plate or serving platter and lay out the rinsed and chilled Manoa lettuce leaves first. Next, place a golf ball sized amount of your fresh sushi rice on the bottom of each lettuce "cup." Mix together the flavor base and poke ingredients. Make sure not to over mix. Place an equal golf ball sized portion of poke mix on top of the sushi rice in the lettuce cups. Garnish with the kaiware sprouts, left over tobikko and sesame seeds.