3 Chardonnay & Poke Recipes

SPICY SHRIMP POKE STACKS

INGREDIENTS

For the sushi rice

• 1 cup uncooked short grain rice, well rinsed
• 2 cups water
• 2x2 square piece of kelp
  (dried Japanese seaweed)

For the avocado and cucumber layer

• 1 cup avocado, mashed
• 1 cup cucumber, diced
• 1 Tbsp. lime juice
• salt to taste

For the spicy shrimp

• 1/2 lb cooked shrimp, diced
• 3 Tbsp. mayonnaise
• 1 Tbsp. sriracha
• 1 tsp. lime juice

For the stacks

• 4 tsp. furikake (Japanese rice seasoning: toasted sesame seeds, salt and shredded toasted nori)

INSTRUCTIONS

For the sushi rice

1. Bring the rice, kelp and water to a boil.
2. Reduce the heat and simmer, covered, until the rice is tender and the water has been absorbed, about 20 minutes.
3. Let cool.
4. Remove kelp before serving.

For the avocado and cucumber layer

1. Mix everything, gently.

For the spicy shrimp

1. Mix everything.

For the stacks

1. Place the rice into 4-inch round cookiecutter, pat down lightly.
2. Top with the avocado and cucumber mixture, followed by the shrimp mixture and a sprinkle of furikake.

CLASSIC HAWAIIAN-STYLE SHOYU AHI POKE

INGREDIENTS

• 1 lb. fresh sashimi-grade ahi steak chilled and cut into 1-inch cubes*
• 1½ Tbsp. soy sauce plus more to taste
• 1 tsp. grated fresh ginger
• 1 Tbsp. sesame oil
• ¾ tsp. Hawaiian salt (‘alaea) plus more to taste
• ¼ cup thinly sliced Maui or yellow onion
• ½ cup chopped green onions (green parts only)
• ⅛ tsp. gochugaru (Korean red chili powder)
  *can omit if you don’t like it spicy
• 1 Tbsp. finely chopped toasted macadamia nuts

INSTRUCTIONS

1. In a bowl, combine the cubed ahi, soy sauce, sesame oil, salt, Maui (or yellow) onion, green onions, gochugaru, and toasted, macadamia nuts and gently toss with your hands or a spoon.
   
2. Adjust the seasoning to your liking.
3. Serve over rice, with fried wonton, taro, or lotus chips and enjoy immediately

RAINBOW POKE BOWL

INGREDIENTS

• 6 oz. fresh sashimi-grade ahi steak chilled and cut into 1-inch cubes
• 4 oz. fresh sashimi grade yellow tail Hamachi chilled and cut into 1-inch cubes
• 6 oz. fresh sashimi grade salmon chilled and cut into 1-inch cubes
• 1½ Tbsp. soy sauce plus more to taste
• 1 Tbsp. sesame oil
• ¾ tsp. Hawaiian salt (‘alaea) plus more to taste
• ¼ cup thinly sliced Maui or yellow onion
• ½ cup chopped green onions (green parts only)
• 1 Tbsp. finely chopped and toasted macadamia nuts
• 1 Tbsp. furikake
• 1 Tbsp. fried shallots
• 2 cups steamed rice for serving

INSTRUCTIONS

1. In a bowl, combine the cubed ahi, hamachi, salmon, soy sauce, sesame oil, salt, Maui (or yellow) onion, green onions, togarashi, toasted macadamia nuts, and furikake and gently toss with your hands or a spoon.
   
2. Adjust the seasoning to your liking.
3. Top with fried shallots. Serve over rice and enjoy it immediately