Ahi "Poi Pounder"
Holly
ingredients
- 3 oz Sashimi grade Ahi medallion
- 2 oz Alaskan king crab meat
- 1/2 oz Mayonnaise
- 1/4 tsp Minced chives
- 1/4 tsp Minced Kula onion
- 1/2 Avocado, sliced
- 1 tsp Tobiko
- 1 oz Shredded nori
- 1 oz Julienne of cucumber
- Aioli
- 1/4 cup Mayonnaise
- 1 Tbsp Wasabi paste
- Sauce
- 1/4 cup Shoyu
- 1 tsp Cornstarch
- 1 tsp Water
directions
- 1
Pound Ahi with a mallet to a thin, carpaccio style consistency. Combine crabmeat, mayonnaise, chives, onion and tobiko. Place in the center of carpaccio. Wrap into a purse, resembling a “poi pounder”.
- 2
Aioli
- 3
Mix mayonnaise and wasabi to taste
- 4
Sauce
- 5
Mix cornstarch and water together. Boil shoyu and add cornstarch mixture until syrupy.
- 6
Place aioli and sauce on plate. Fan slice avocado in the middle. Place poi pounder on top of avocado. Garnish with cucumber and nori. Serve immediately
notes
Asian stores will have the ingrediants.
Source: Holly
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