Chef Sam Choy's Poke Pie

Chef Sam Choy’s Poke Pie

Chef Sam Choy’s Poke Pie

Poke Pie


4 cups cooked rice
1 cup (approximately) Rice wine vinegar
½ cup (approximately) sugar
Pinch of salt
1 1/2 pounds poke; mince the ahi, about 2 1/2 cups
2 cups lump crabmeat
1 block kamaboko, grated
1 cup minced onions
2 -3 Tablespoons shoyu
2 Tablespoons sesame oil
2 Tablespoons. tobiko ( flying fish roe)
1/2 cup Best Food mayonnaise
2-3 whole Hawaiian chili peppers

1 cup furikake
1/2 cup chopped green onions

To prepare the rice: Mix sugar and vinegar and salt; mix into the rice

For the poke: In a large mixing bowl, gently mix ahi, shredded crab meat, kamaboko, onions, shoyu, and sesame oil. Add the rest of ingredients and arrange on rice in a pie shape. Garnish with furikake and green onions. Serve cold.

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