“ITADAKIMASU!”

method servings 4

1. Have prepared a bowl of iced water.

2. Rinse veggies and set aside to dry.

3. Cut the spring onions into sections and slice then lengthwise very thinly. Place in the bowl of iced water and swirl it around to make sure they are evenly submerged. They will curl within minutes Remove and set aside to dry.

4. Remove seeds from cucumber & brunoise. (small-dice at about ¼ inch)

5. Dice avocado in ¼ inch pieces, for consistency.

6. Thin-slice julienne your sweet onion.

7. Finely grate ginger and garlic.

8. Peel and thinly julienne some daikon radish, whic h will be the tsuma bed for this dish.

9. Dice the Ahi tuna at about 3/8 inch pieces. Smalldice is perfect for balance when eaten. Ahi pieces should be slightly larger than your veggie mise.

10. Combine all your ingredients and mix gently.

11. Place a bed of tsuma on a plate, then top with the poke.

12. Lastly, garnish with green onions & toasted sesame seeds.

Chef’s Note — Poke has existed in Hawaii since the early 1970s, but in the mid to late 2010s, it skyrocketed in popularity in the continental United States. In fact, it is believed that the poke bowl was first prepared by native Polynesians, who made it with raw beef fish, seasoned with sea salt and seaweed, and topped with crushed candlenut. This took place centuries before Western travelers arrived on the islands from Hawaii and eventually to New Zealand.

Aloha everyone!! My name is Mike and was born and raised on the island of Oahu of beautiful Hawai’i nei.* I had moved to California 8 years ago. I rarely find authentic Hawaiian foods, which is why I’d like to bring to you my take on Fusion Poke. Feel free to mess around with your ingredients as Poke is very much a playground when it comes to your liking. I hope you enjoy this recipe as I do. Mahalo nui loa! **

*Loosely translates to “Hawai’i here;” giving a sense of closeness wherever you may be.

**In this sentence means “thank you very much!”