Serves 1-2 as appetizer
1 pc Ahi Musubi
3 tbsp Crab Namasu (3 oz)
2 oz Baby Romaine Leaves
1 tbsp Ponzu Mayonnaise (1 oz)
Cut the ahi musubi in half or in 4 pieces. Place 3 baby romaine leaves equally spaced apart in a circle. Place the crab namasu in the center of the leaves. Using a squirt bottle, drizzle Ponzu mayonnaise around plate. Place cut musubi pieces in between leaves. Serve.
4 oz Cooked Sushi Rice
2 tbsp Ahi Poke (2 oz)
2 tbsp Furikake
2 cup Vegetable Oil (for frying)
Place plastic wrap on metal cups. Spread 2 oz of sushi rice on bottom of plastic wrap and spread evenly, about 2 inches thick. Place 2 oz of ahi poke in center of rice and cover poke with remaining rice. Form a ball using plastic wrap and bind rice to create a well-packed rice ball (musubi). Coat with furikake and deep fry just before serving.
2 tbsp Ahi (medium dice) (2 oz)
½ tbsp Green Onion (finely chopped) (1/2 oz)
½ tbsp Maui Onion (finely sliced) (1/2 oz)
½ tbsp Ogo (rough chop) (1/2 oz)
Sesame Oil to taste
Hawaiian Salt to taste
Chili Water to taste
Kukui Nut to taste
Combine all ingredients and mix well. Adjust seasonings according to your taste.
2 tbsp Japanese Cucumber, seeds removed, sliced ¼” cut, lightly salted for 1 hour, drained (2 oz)
1 tbsp Daikon, sliced ¼” cut, almost the same size as the cucumber (1 oz)
½ tbsp Green Onion (1/2 oz)
1 tbsp King Crab Meat, picked through and squeeze of excessive liquid, keep chunky (1 oz)
2 tbsp Namasu Marinade (see recipe below)
Salt to taste
Combine all ingredients, mix well and serve.
1 ¾ c Rice Vinegar
¾ c Sugar – to taste
1 tbsp Ginger (finely chopped)
Salt to taste
Combine all ingredients in a bowl and mix well. Reserve until needed.
Sushi Su (Vinegar):
¼ c Rice Vinegar (Japanese)
3 tbsp Sugar
1 ½ tsp Salt
Combine all ingredients in saucepan, warm up over low heat until sugar dissolves. Remove from heat and allow to cool.