Ogo is a feathery seaweed that offers a crunchy texture and mineral-rich flavor to poke. It may be difficult to find on the mainland, but you can substitute seaweed salad found at your grocer's sushi counter.
1 (2-ounce) jar golden caviar, drained
1/2 teaspoon wasabi paste
1 cup cubed mango
1/2 cup mayonnaise
1 pound sashimi-grade ahi tuna, cubed
1/2 cup finely chopped Maui or other sweet onion
1 tablespoon soy sauce
1/2 teaspoon Hawaiian salt or sea salt
1/4 cup ogo
2 green onions, sliced
1 tablespoon chili-garlic sauce
1 teaspoon dark sesame oil
Garnishes: banana leaf, orchid
How to Make It
Stir together caviar and wasabi paste; set aside.
Combine mango and mayonnaise in a blender, and process until smooth. Stir in caviar mixture.
Combine tuna and next 7 ingredients in a large bowl; toss gently.
Spoon about 1 tablespoon mango mayonnaise into each of 8 martini glasses. Top each evenly with tuna mixture; spoon additional mango mayonnaise over each. Garnish, if desired.
Note: If you are able to purchase wasabi tobiko, use a 2-ounce jar in place of golden caviar and wasabi paste.