Serves 4

1 T sesame oil
1/2 T wasabi paste or to taste
2 T soy sauce
1 fresh Thai chile, minced
3/4 t kosher salt
freshly ground black pepper
1 T yellow onion, minced
1 T green onion tops, minced
6 oz fresh ahi poke, cut into ¼” dice
2 c steamed sticky rice
½ T plain rice wine vinegar
2 t water
2 T furikake
1 T sesame oil

radish or zesty sprouts
tobikko caviar
white & black sesame seeds


Mix all ingredients except salmon into a paste. Taste and adjust seasonings. Add fish, stir to coat and marinate for 15 minutes at room temperature. Serve on a crispy wonton triangle, topped with sprouts or caviar.

Spread the rice onto a baking sheet. In a small bowl, combine the vinegar & water. Dip your fingers in the vinegar mixture and pat the rice into a 6”x 8 “ firm, flat rectangle about ½” thick. Sprinkle the furikake on the rice and let the rice cool completely. Using a 2” biscuit cutter, cut out twelve rounds of rice. In a medium sauté pan, heat the sesame oil over medium high heat. Sear the rice cakes furikake-side down for two minutes or until lightly browned. Top with poke, garnish with sprouts.

Pairing Suggestions

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