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KONA KANPACHI POKE BOWL

RECIPE COURTESY OF CHEF RON MILLER
PHOTOGRAPHY BY KERI COOPER

INGREDIENTS:
3 ounces Kona Kanpachi, diced
2 tablespoons avocado, diced
1 tablespoon cucumber, diced
1 teaspoon green onion, chopped pinch Hawaiian salt
1 tablespoon yuzu limu vinaigrette (recipe below)
2 ounces macadamia nut rice (recipe below) Yuzu Kosho ailoli (recipe below) Wasabi tobiko

METHOD:
To marinate the Kanpachi combine with 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 yuzu Kosho ailoli and 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

VINAIGRETTE METHOD:
Combine all ingredients in a bowl and whisk. Stir well before each use.

MACADAMIA NUT RICE

INGREDIENTS:
1 cup cooked white rice
1 tablespoon toasted macadamia nuts, diced
1 teaspoon macadamia nut oil

MACADAMIA NUT RICE METHOD:
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, add the toasted macadamia nuts, the macadamia nut oil and a pinch of salt. Mix well. Store at room temperature.

YUZU KOSHO AIOLI

INGREDIENTS:
1 each egg
3/4 cup sunflower oil
1/2 teaspoon garlic
1/2 teaspoon dijon mustard
2 teaspoons yuzu juice pinch salt
1/4 teaspoon yuzu Kosho