PRODUCT USED

Yuzulicious Ponzu Sauce
Sushi No Tomo Vinegar

LEARN ABOUT THE CHEF

Regi Ancheta

INGREDIENTS

  • 1/4 cup Aloha Shoyu Ponzu sauce
  • 1 lb Ahi (Tuna) Cubes
  • 1 lb Ahi (Tuna) Block- cut into slices
  • 2 Tbsp Sriracha
  • 1 Tbsp Sesame oil
  • 1 Tbsp Chill oil
  • 1 cup Mayonnaise
  • Nori (seaweed) wrapper/sheet
Sushi rice 
  • 3 cups uncooked short grain rice
  • I/2 cup Aloha Shoyu Sushi no Tomo Vinegar
  • 1 Tbsp Sugar
  • 1/2 tsp Salt
Daikon and Ginger Oroshi
  • 1 cup Daikon cut in cubes
  • 1 oz Fresh Ginger

DIRECTIONS

  1. Mix Aloha Shoyu Sushi no Tomo Vinegar in a bowl and add the sugar and salt, then mix until dissolved. When the rice is done cooking, place the cooked rice in a bowl and pour vinegar mixture, then mix thoroughly. Set aside to cool.
  2. In a separate bowl place sesame oil, chili oil, sriracha, and mayonnaise, then mix until everything is well incorporated. Add the Ahi cubes and fold in with the mayonnaise mixture, then set aside.
  3. Using a grater or a blender grate daikon and ginger, mix, and set aside.
  4. When the rice has cooled, place the rice on a seaweed wrapper/sheet, and spread rice throughout the wrapper/sheet until it is fully covered. Turn the seaweed over, with the rice side facing down.
  5. Place the spicy tuna in the middle of wrapper and fold over spicy tuna filling. Fold another time to close the roll. With a sushi roller, shape the roll in a square shape.
  6. Place ahi slices on top of roll and once again use sushi roller to reshape, with a knife cut roll into 8 equal parts, and place on a plate separating each piece.
  7. Lastly place a small amount of  daikon Oroshi on top of each piece, then pour Aloha Shoyu Ponzu sauce one top of all the pieces.
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PRODUCT USED IN THIS RECIPE

Yuzulicious® Ponzu Sauce

Ponzu sauce is a popular and versatile Japanese condiment that offers a balanced combination of savory, tangy, and sweet flavors. It is often used as a dipping sauce, marinade, or dressing in a variety of Japanese dishes, particularly those with seafood and vegetables.

Sushi No Tomo Vinegar

Sushi No Tomo Vinegar is excellent for various Hawaiian local dishes such as sushi and namasu (vinegar salads) with seaweeds. Acidity level of 4.5%

LEARN ABOUT THE CHEF

Aloha Everyone!

I’m Chef Regi and I am the Corporate Chef at Aloha Shoyu. My mother has used Aloha Shoyu since I was a child and I always enjoyed watching her in the kitchen. She taught me cooking always brings you energy and makes your loved ones happy. I got my Culinary Arts degree from Kapiolani Community College in 2000. Since then, I have worked in the food and beverage industry for over 20 years in various restaurants and hotels such as the Aulani Disney Resort, learning how to cook and prepare different types of cuisine.

After moving to Las Vegas and working at Zippy’s new Vegas location last year, I began looking for an opportunity that allowed me to be home more. My wife suggested applying for Aloha Shoyu. I landed a position in Production. I was then offered the position of Corporate Chef for Aloha Shoyu which would allow my culinary skills to flourish within the company.

Aloha Shoyu products are so versatile, and my goal is to showcase how easy it is to create recipes. The possibilities are endless, from dressings to marinades and sauces. I look forward to future cooking demonstrations and recreating old recipes with a twist using a wide range of Aloha Shoyu’s products.

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