Ingredients

  • Kuleana akami
  • Avocado
  • Sushi Rice
  • Nori
  • Wasabi

Instructions

  1. 1 - Place one nori sheet on a sushi mat and top with sushi rice. Spread the rice evenly over the nori sheet, leaving a 3 cm border at the top of the sheet.
  2. 2 - Take some wasabi and spread it on the rice.
  3. 3 - Place a row of avocado strips on top of the nice. Cozy up a row of Kuleana tuna next to the avocado.
  4. 4 - Brush the nori border with water and use the mat to roll tightly. Press the border to seal.
  5. 5 - Cut the rolls into 4 pieces and serve with soy sauce.

Ingredients

  • Kuleana Akami
  • Quinoa
  • Carrot
  • Mango
  • Avocado
  • Black sesame
  • Soybeans
  • Soy sprouts
  • Vegan mayonnaise
  • Sriracha sauce
  • Honey

Instructions

  1. 1 - Place 1 cup of quinoa and 2 cups of water into a saucepan then bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Remove from heat, uncover, and allow to cool.
  2. 2 - Dice the Kuleana tuna and the mango, slice the avocado, and grate the carrot.
  3. 3 - To make the sauce, mix the vegan mayonnaise, sriracha sauce, and honey in a bowl.
  4. 4 - Place the quinoa in a bowl, top with the Kuleana tuna, soybeans, soy sprouts, avocado, mango, and carrot. Top with sauce. Spread some sesame seeds on top and dig in.

Ingredients

  • - Kuleana akami
  • - Sesame seeds
  • - 1 avocado
  • - Cilantro
  • - Salt
  • - Pepper
  • - Grated ginger
  • - Soy sauce
  • - Sesame oil
  • - Rice vinegar
  • - Honey

Instructions

  1. 1 - Add the soy sauce, sesame oil, rice vinegar, and honey to a bowl. Mix well.
  2. 2 - Dice the Kuleana tuna and add it to the bowl of sauce. Add with sesame seeds and mix until combined.
  3. 3 - In another bowl, mix the soybeans, chopped avocado, cilantro, lime juice, salt, and pepper.
  4. 4 - Pack the tartar in a mold or ramekin and invert. Gently remove the dish for a 5-star presentation.

Ingredients

  • Kuleana akami
  • 50g of seaweed
  • Awase miso
  • Soy sauce
  • Mirin sauce
  • Sesame seeds
  • Sesame oil
  • Rice vinegar
  • Yuzu juice

Instructions

  1. 1 - Re-hydrate the seaweed by placing the wakame and hijiki in a bowl of water for twenty minutes.
  2. 2 - While the seaweed is rehydrating, combine the miso, soy sauce, mirin, sesame seeds, sesame oil, rice vinegar, yuzu juice, chili, and salt in a bowl. Mix well.
  3. 3 - Drain the seaweed. Slice into bite-size pieces and place it in a bowl.
  4. 4 - Dice the Kuleana tuna and sprinkle it over the wakame.
  5. 5 - Pour the sauce over the mixture and add some sesame seeds on top.

Ingredients

  • Nori algae
  • Kuleana akami
  • Sesame oil
  • Soy sauce
  • Sugar
  • Salt
  • Rice vinegar
  • Rice

Instructions

  1. 1 - Take a nori sheet and cut it into 4 cm wide strips.
  2. 2 - Make a ping-pong ball sized rice ball, and place it in the center of the nori. Make sure the rice ball aligns with one of the long edges of the nori sheet.
  3. 3 - Gently but tightly wrap the nori around the rice ball.
  4. 4 - Take a tablespoonful of Kuleana tuna and fill the gunkan.

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