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5.0 – 4 reviews • Fish
| Level: |
Intermediate |
| Total: |
1 hr 15 min |
| Active: |
30 min |
| Yield: |
4 servings |
Ingredients
- 1 pound fresh ahi or sashimi-grade fish, cut into 3/4-inch cubes
- 1 teaspoon Hawaiian salt
- 2 cups white rice
- 3 tablespoons rice vinegar
- 1 1/2 tablespoons cane sugar
- 3 ounces soy sauce
- 1 ounce cane sugar
- 1 teaspoon chopped Hawaiian chile peppers
- 3 tablespoons cubed avocado
- 3 tablespoons cubed mango
- 2 tablespoons limu (fresh seaweed), chopped into 1-inch pieces
- 2 tablespoons diced sweet onion
- 1 tablespoon chopped green onion
- 1 tablespoon diced red onion
- 4 teaspoons furikake
- 2 teaspoons inamona (roasted ground kukui nuts)
- 1 teaspoon chile oil
- Pickled ginger, for serving
Instructions
- For the fish: Put the fish in a bowl and toss with the salt. Keep cold.
- For the rice: Rinse rice 3 times, then let soak in 2 cups water for 15 minutes.
- Cook rice in a rice cooker.
- Pour vinegar in a bowl and add sugar. Mix until sugar is dissolved.
- Pour rice into a big bowl and carefully pour sushi vinegar over the rice, spreading it evenly on the rice. Thoroughly mix rice and vinegar, then let cool.
- For the sauce: Stir together the soy sauce, cane sugar and chile peppers.
- For the poke: Add the avocado, mango, limu, sweet onion, green onion, red onion, furikake and inamona to a large mixing bowl. Add the sauce and chile oil, then the fish, and mix thoroughly and gently.
- Plate on a bed of sushi rice, then add pickled ginger and enjoy.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
553 |
| Total Fat |
6 g |
| Saturated Fat |
1 g |
| Carbohydrates |
92 g |
| Dietary Fiber |
1 g |
| Sugar |
12 g |
| Protein |
32 g |
| Cholesterol |
57 mg |
| Sodium |
1234 mg |
