Hawaiian-Japanese Fusion Poke

This poke dish is not your traditional Hawaiian style poke, but one with a twist of Japanese fusion – added for complexity – and a unique flavor mesh of fresh and simple ingredients. For this dish it is important to use the freshest fish you can find as this is the star of your dish. . . while all the other ingredients will also play an interesting combination of textures and flavors; but in the simplest form of fusion.

Recipe and food photos by Michael Pascua

Ingredients

1⁄4 lb fresh ahi tuna

Small cucumber (finely diced, from julienne slices, and just barely larger than minced.)

1⁄4 sweet yellow onion (thin julienne)

1⁄4 firm avocado

2 Tbsp crunchy garlic & chili oil

2 Tbsp sesame oil

4 Tbsp tamari soy

1 tsp toasted sesame seeds

1 Tbsp oyster sauce

1 Tbsp + 1 tsp Grater ginger

2 cloves grated garlic

Pinch of ogonori (Japanese seaweed)

Hawaiian salt to taste (or Himalayan Pink Salt • Fleur de sel • Kosher Salt • Kala Namak • Coarse Sea Salt)

Plating

16 Tbsp + 1 rounded tsp tsuma (julienned daikon radish)

Spring onion curls

Toasted sesame seeds

LINK TO EASY CONVERSION CHART

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