Each year, HONOLULU Magazine honors the best restaurants in the Islands with a gala reception and celebration. One of this year's winners is Beachhouse at the Moana. Chef Rodney Uyehara joins us in studio...More >> Each year, HONOLULU Magazine honors the best restaurants in the Islands with a gala reception and celebration. One of this year's winners is Beachhouse at the Moana. Chef Rodney Uyehara joins us in studio...More >>
Courtesy: Beachhouse at the Moana
Ahi:
- 6 oz ahi (dice)
- 2 Tbs cajun blackened spice
- 1 Tbs shallot
- 1 Tbs garlic (browned in oil)
- ΒΌ cup mayo
- 1 Tbs sambol chili sauce
- 1 tsp tobiko
- TT S&P
Avocado:
- 2 oz avocado (dice)
- 1 Tbs red onion
- 1 Tbs tomato
- 1 tsp sour cream
- 1 ea lime
- 1 ea jalapeno
- 1 Tbs sea asparagus
- 4 oz taro chips
Method:
Combine all the ahi ingredients and reserve to the side.
Combine all the avocado ingredients and reserve to the side.
With a 8 oz ring mold place half the ahi mixture in the bottom.
Add the avocado mixture on the ahi and add the rest of the ahi mixture on the top of the avocado to make three separate layers.
