For my Japanese Hawaiian Ohana — A delicious and easy bowl to make at home with sesame oil, vinegar, and delicious Maui onion & macadamia nuts xx aloha to Maui and our friends and fam healing – we are thinning of you and praying for all of you xx ck
Serves 2-4
Ingredients:
¼ cup goma abura, toasted sesame oil
1/4 cup shoyu, soy sauce
¼ cup limu//ogo seaweed, prepped for poke small pieces (reconstituted and drained ahead of time, only if needed)
½ Maui onion, finely chopped (look for sweet onions too)
⅓ cup toasted macadamia nuts, crushed
touch of Marukan Rice Vinegar
Fresh sushi grade ahi tuna (yield enough to serve 2-4 people)
To Top the Bowls:
1 avocado, sliced
1 cup edamame, shelled
½ mango, sliced
Edible floral or local floral to top for demo and for guests
Hawaiian mineral salt
Directions:
Add all ingredients to a medium bowl and toss the prepared and sliced tuna into the marinade
Marinate for 30 minutes, plate over a bed of rice, top with avocado slices, mango slices and local greens + add crushed mac nuts and edible floral as desired.
