Ahi Poketini

  • Recipe courtesy of Roy Yamaguchi
Total Time:
25 min
25 min
Inactive Prep:
4 servings


  • This dish must be made to order, and served immediately.
      • 8 ounces fresh sashimi grade Ahi, 1/2-inch diced
      • 1 avocado, halved, pitted and cut into 1/2-inch dice
      • 1 ounce ogo (seaweed), chopped, optional*
      • 1 teaspoon furikake*
      • 1 teaspoon white sesame seeds*
      • Pinch shichimi togarashi (Japanese seven spice)*
      • Pinch Hawaiian red sea salt
      • 2 tablespoon soy sauce
      • 1 teaspoon Sriracha sauce (Vietnamese chile paste)
      • 1 teaspoon truffle oil
      • 1 teaspoon rayu (hot sesame seed oil)*
      • 1/2 teaspoon rice wine vinegar*
      • Salt and freshly ground black pepper, to taste
      • Wasabi Aioli
      • 1/4 cup wasabi powder*
      • 1/2 cup water
      • 1/2 cup kewpie mayonnaise* or prepared mayonnaise (recommended: Best Foods)
      • Juice of 2 limes
      • 1 teaspoon honey
      • Freshly ground black pepper
      • Garnish, optional
      • Tobiko (flying fish roe)*
      • Kaiware (daikon radish) sprouts*
      • Shiso leaf*
      • *Can be found at specialty Asian markets


      For the ahi and avocado mixture: Gently toss the ahi, avocado, ogo, if using, shichimi togarashi, sea salt, furikake, white sesame seeds, soy sauce, Sriracha, truffle oil, rayu, and rice wine vinegar, together in a small mixing bowl. Season with salt and pepper.

      For the wasabi aioli: In a small bowl, whisk together the wasabi powder and water to form a loose paste. Add the mayonnaise and continue to whisk until smooth. Add the lime juice and honey. Season with black pepper, to taste.

      Coat the inside of a chilled martini glass with the wasabi aioli. Place a small mound of the ahi and avocado mixture in the center of the glass. If desired, garnish with caviar, kaiware sprouts, and shiso leaves.