Spicy Ahi with Aleppo Pepper Aϊoli
Spicy ahi, aleppo pepper aϊoli with ogo, sea urchin, basmati rice sushi style.
- Spicy Ahi
- Ahi - 3/4 lb, center cut (bigeye or yellowfin tuna)
- Ogo (Hawaiian seaweed) - 1 cup, finely sliced
- Hawaiian chili - ½ piece, deseeded, paper thin sliced
- Shallot - 2 medium, minced
- Chive - 1 tablespoon, sliced into tiny rings
- Hanapepe Salt - 1 teaspoon (coarse sea salt)
- Extra Virgin Olive Oil - 1 tablespoon
- Rice and Sushi Su
- Basmati Rice - 1 cup
- Rice Vinegar - ½ cup
- Sugar - 1 tablespoon
- Salt - 1 tablespoon
- Dashi-Kombu - 1 piece, 2”x2” sheet, washed
- Egg Yolk - 2 large, at room temperature
- Garlic - 2 medium clove, de-germed
- Aleppo Pepper - 1 tablespoon
- Extra Virgin Olive Oil - 1 cup
- Uni - 4 tongues, sea urchin
- Sea salt, freshly grounded peppercorn to taste
Cut the ahi into ¼” cubes and then combine with the ingredients, ogo, chili, shallot, chive, Hanapepe salt and olive oil.
Steam the rice, cool the rice at room temperature and incorporate in the basmati rice the ingredients of the sushi su.
Prepare the aϊoli in mortar and pestle (avoid using a whisk or a food processor that will turn the aϊoli bitter. First puree the garlic and the Aleppo pepper, add the egg yolks and then slowly incorporate the olive oil with the pestle until firm consistency.
Arrange the rice in the center of individual plates. Place the spicy ahi on top, cover with the aϊoli and one tongue of uni on each plate.