Photography by Keri Cooper
Course: Appetizer, Pupu, Side Dish
Author: Chef Ron Miller


  • Bowl
  • Whisk
  • Rice Pot


Poke Bowl

  • 3 oz. Kona Kanpachi Diced
  • 2 Tbsp. Avocado Diced
  • 1 Tbsp. Cucumber Diced
  • 1 tsp. Green Onion Chopped
  • 1 Tbsp. Yuzu Limu Vinaigrette Recipe Below
  • 2 oz. Macadamia Nut Rice Recipe Below
  • Yuzu Kosho Aioli Recipe Below
  • Wasabi Tobiko
  • Pinch of Hawaiian Salt

Yuzu Limu Vinaigrette

  • 1 tsp. Limu Diced
  • ¼ Cup Sunflower Oil
  • ¼ Cup White Soy Sauce
  • ¼ Cup Rice Vinegar
  • ¼ Cup Yuzu

Macadamia Nut Rice

  • 1 Cup Cooked White Rice
  • 1 Tbsp. Toasted Macadamia Nuts Diced
  • 1 tsp. Macadamia Nut Oil

Yuzu Kosho Aioli

  • 1 Egg Yolk
  • ¾ Cup Sunflower Oil
  • ½ tsp. Garlic
  • ½ tsp. Dijon Mustard
  • 2 tsp. Yuzu Juice
  • ¼ tsp. Yuzu Kosho
  • Pinch of Salt


Prepare Yuzu Limu Vinaigrette.

  • Combine all ingredients in a bowl and whisk. Stir well before each use.

Prepare Macadamia Rice.

  • 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.

Prepare Yuzu Kosho Aioli.

  • Separate egg yolk from egg white reserving only the egg yolk.
  • Beat egg yolk with dijon mustard, yuzu juice, and salt.
  • Slowly incorporate the sunflower oil.
  • Once sunflower oil is fully emulsified season with garlic and yuzu kosho.

Prepare Poke and Plate.

  • 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 the marinated fish mixture, and garnish with yuzu Kosho aioli and wasabi tobiko.