Ingredients

2 ozs. kampachi block

1 oz. Maui onion, julienned

1.5 shiso leaf

1 tsp. tsukudani (nori paste)

1/2 tsp. yuzu juice

1 tsp. Hawaiian chili pepper water

1 tsp. tosazu (see recipe below)

1/4 oz. tobiko

1/4 oz. micro Waimanalo greens

1 tsp. sriracha chili sauce

- Salt and peper to taste.

Preparation

Slice the Kona kampachi block into five sashimi-like slices. Season each slice with salt and pepper.

Lightly torch kampachi and flip over so the torched side is down.

Blend the tsukudani with the yuzu juice and mix well. Spread a little bit of the tsukudani paste on each slice of the kampachi on the raw side.

Pick shiso leaf into five pieces and place a piece on each slice of kampachi.

Place five slices of julienned Maui onions on each slice of kampachi.

Roll each slice so that the kampachi wraps around the shiso and Maui onions.

In a bowl, mix together the chili pepper water and tosazu. Place this sauce on the base of a plate and lay rolls on top.

Spoon a pinch of tobiko on each kampachi roll, then place a few drops of sriracha around the plate.

Arrange micro greens on top of each roll.

Tosazu sauce

1 cup rice wine vinegar

1/2 cup granulated sugar

1/4 cup mirin

1/4 cup wafu dashi (seafood seasoning)

2 cups water

1.5" piece of dried konbu

1/4 piece Hawaiian chili pepper

Preparation

Combine all ingredients and refrigerate over night.

This recipe comes from chef Chai Chaowasaree of Chai's Island Bistro and Singha Thai Cuisine. Recipes here will appear in today's "Dining Out with Chai," on KHON Channel 2 at 5 p.m.