Kona Kanpachi Poke Bowl
By Ron Miller
Courtesy of Maiden Hawaii Naturals and Edible Hawaiian Islands Magazine
Photo by Keri Cooper
Serves 1
Ingredients
3 oz Kona kanpachi, diced
2 Tbsp avocado, diced
1 Tbsp cucumber, diced
1 tsp green onion, chopped pinch Hawaiian salt
1 Tbsp yuzu limu vinaigrette (recipe below)
1/2 cup macadamia nut rice (recipe below)
Yuzu Kosho ailoli (recipe below)
1 tsp Wasabi tobiko
Directions
In a small bowl combine the kanpachi, avocado, cucumber, green onion, and one tablespoon yuzu limu vinaigrette.
Assemble the poke bowl by placing half a cup of rice in a serving bowl. Top with marinated fish mixture, and garnish with a dollop of yuzu Kosho ailoli and teaspoon of wasabi tobiko.
Yuzu LImu Vinaigrette
Ingredients
1 teaspoon limu, diced
1/4 cup sunflower oil
1/4 cup white soy sauce
1/4 cup rice vinegar
1/4 cup yuzu
Directions
Combine all ingredients in a bowl and whisk. Stir well before each use.
Macadamia Nut Rice
Ingredients
1 cup white rice
1 tablespoon toasted macadamia nuts, diced
1 teaspoon macadamia nut oil
Directions
Cook white rice in a rice pot – 1 cup rice to 1 ¼ cups water – making sure to rinse rice thoroughly before cooking.
Once cooked, stir in the toasted macadamia nuts, the macadamia nut oil and a pinch of salt.
Yuzu Kosho Aioli
Ingredients
1 each egg
1/2 teaspoon garlic, chopped
1/2 teaspoon dijon mustard
2 teaspoons yuzu juice
pinch salt
1/4 teaspoon yuzu kosho
3/4 cup sunflower oil
Directions
Place the egg, garlic, mustard, yuzu juice, salt and yuzu kosho in a food processor and turn it on. Slowly drizzle in the oil, until the aioli has thickened.
Recipe edited by Sarah Burchard
Find more Maiden Hawaii recipes using Maui Sunflower and Macadamia Nut Oils here.