HCWF---Episode-32.png
HCWF---Episode-32.png
Crispy Sushi Rice Cakes and Spicy Ahi Poke
Chef Keoni
Chef Keoni
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Recipe - Foodland Farms Ala Moana
HCWF---Episode-32.png
Crispy Sushi Rice Cakes and Spicy Ahi Poke
000
Ingredients
Cooked Medium Calrose Rice, 1 1/2 Cup
Rice Vinegar, 1 Teaspoon
Sugar, 1 Teaspoon
Ahi (Sushi Grade), 1/3 Pound
Sriracha, 1 Teaspoon
Mayonnaise, 1 Tablespoon
Shoyu, 1 Dash
Sesame Oil, 1 Dash
Green Onion, 1 Pinch
Masago or Tobiko, 1/2 Teaspoon
Vegetable Oil, as needed
Directions

Tune in on Wednesday, 8/11, at 5:00 pm to learn how to cook this dish. Register here.

 

Ingredients:

  • 1 1/2 cups cooked medium calrose or short grain sushi rice
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • 1/3 lb. ahi, sushi grade, minced
  • 1 teaspoon sriracha
  • 1 tablespoon mayonnaise
  • 1 dash shoyu
  • 1 dash sesame oil
  • 1 pinch finely-minced green onion
  • 1/2 teaspoon masago or tobiko
  • vegetable oil, as needed

 

Directions:

  1. Combine the rice, vinegar and sugar. Mix well. Refrigerate overnight.
  2. The next day, combine the adhi, sriracha, mayonnaise, shoyu, sesame oil, green onion, masago, and mix well.
  3. Take the chilled rice and form little cakes, approximately 1 inch diameter by 1/2 inch in height.
  4. Heat a saute pan and add a thin layer of oil. When the oil is hot and it ripples in the pan, add in a few cakes.
  5. Pan fry cakes on each side until they are golden brown. Drain them on a paper towel.
  6. Serve the cakes with the spicy ahi on the side, or make individual servings, taking some ahi, placing it on the cake and garnishing with extra green onion and masago.
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Prep Time
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Cook Time
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Servings

Shop Ingredients

Makes 0 servings
Cooked Medium Calrose Rice, 1 1/2 Cup
an image
Hinode White Rice, Medium Grain, 5 Pound
Maika`i Member Price
$6.99 was $8.99$1.40/lb
Rice Vinegar, 1 Teaspoon
an image
Kikkoman Rice Vinegar, Seasoned, 20 Ounce
$4.59$0.23/oz
Sugar, 1 Teaspoon
an image
C&H Granulated Sugar, White, 16 Ounce
Maika`i Member Price
$2.39 was $3.29$0.15/oz
Ahi (Sushi Grade), 1/3 Pound
an image
Fresh Ahi Sashimi, Block, 1 Pound
$40.99 avg/ea$40.99/lb
Sriracha, 1 Teaspoon
Not Available
Mayonnaise, 1 Tablespoon
an image
Best Foods Real Mayonnaise, 20 Ounce
Maika`i Member Price
$6.49 was $8.19$0.32/oz
Shoyu, 1 Dash
an image
Kikkoman Soy Sauce, 5 Ounce
$4.59$0.92/oz
Sesame Oil, 1 Dash
an image
Family Pure Sesame Oil, 12 Ounce
$6.99$0.58/oz
Green Onion, 1 Pinch
an image
Green Onions, 1 Each
Maika`i Member Price
$2.49 was $3.49
Masago or Tobiko, 1/2 Teaspoon
Not Available
Vegetable Oil, as needed
an image
Wesson Pure Vegetable Oil, 16 Ounce
$5.49$0.34/oz

Directions

Tune in on Wednesday, 8/11, at 5:00 pm to learn how to cook this dish. Register here.

 

Ingredients:

  • 1 1/2 cups cooked medium calrose or short grain sushi rice
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • 1/3 lb. ahi, sushi grade, minced
  • 1 teaspoon sriracha
  • 1 tablespoon mayonnaise
  • 1 dash shoyu
  • 1 dash sesame oil
  • 1 pinch finely-minced green onion
  • 1/2 teaspoon masago or tobiko
  • vegetable oil, as needed

 

Directions:

  1. Combine the rice, vinegar and sugar. Mix well. Refrigerate overnight.
  2. The next day, combine the adhi, sriracha, mayonnaise, shoyu, sesame oil, green onion, masago, and mix well.
  3. Take the chilled rice and form little cakes, approximately 1 inch diameter by 1/2 inch in height.
  4. Heat a saute pan and add a thin layer of oil. When the oil is hot and it ripples in the pan, add in a few cakes.
  5. Pan fry cakes on each side until they are golden brown. Drain them on a paper towel.
  6. Serve the cakes with the spicy ahi on the side, or make individual servings, taking some ahi, placing it on the cake and garnishing with extra green onion and masago.