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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ogo is a feathery seaweed that offers a crunchy texture and mineral-rich flavor to poke. It may be difficult to find on the mainland, but you can substitute seaweed salad found at your grocer's sushi counter. Ingredients:
1 (2-ounce) jar golden caviar, drained |
1/2 teaspoon wasabi paste |
1 cup cubed mango |
1/2 cup mayonnaise |
1 pound sashimi-grade ahi tuna, cubed |
1/2 cup finely chopped maui or other sweet onion |
1 tablespoon soy sauce |
1/2 teaspoon hawaiian salt or sea salt |
1/4 cup ogo |
2 green onions, sliced |
1 tablespoon chili-garlic sauce |
1 teaspoon dark sesame oil |
garnishes: banana leaf, orchid |
Directions:
1. Stir together caviar and wasabi paste; set aside.
2. Combine mango and mayonnaise in a blender, and process until smooth. Stir in caviar mixture.
3. Combine tuna and next 7 ingredients in a large bowl; toss gently.
4. Spoon about 1 tablespoon mango mayonnaise into each of 8 martini glasses. Top each evenly with tuna mixture; spoon additional mango mayonnaise over each. Garnish, if desired.
5. Note: If you are able to purchase wasabi tobiko, use a 2-ounce jar in place of golden caviar and wasabi paste.
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