Hoku's Ahi Poke Musubi with Recipe

Recipes , 50 Ways to Love Kahala Add comments

Serves 1-2 as appetizer

Plate Composition:

1 pc                 Ahi Musubi
3 tbsp              Crab Namasu (3 oz)
2 oz                 Baby Romaine Leaves
1 tbsp              Ponzu Mayonnaise (1 oz)

To Assemble:

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.

Ingredients:

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.

Ahi Poke:

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.

Crab Namasu:

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.

Namasu Marinade:

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.  Or make reservations at Hoku's tonight!

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