It’s our wedding menu! Over the next few weeks I’ll be sharing homemade versions of some of our reception eats, our cake, and our wedding favors. You can see the recipe for one of our cocktail hour appetizers here!
As much as I care about food, choosing our wedding caterer was kind of a black box for us. We wanted the food to be, you know, good, but other than that, all we really knew was that we really, really wanted poke. Spicy ahi poke (preferably from Foodland) is one of B2’s favorite foods, and even though we figured we’d be going with the standard beef-or-fish-or-vegetarian choices for our entrees, we were really hoping it could make an appearance elsewhere. I’d be lying if I said we didn’t briefly consider asking whoever would be the ones making our food to please just buy out an entire Foodland stash and serve it up as our second course, plating optional.
Luckily, the caterer we did go with had something even better in store. They call it a “parfaitini” — layers of sushi rice, creamy avocado, and fresh, spicy poke, topped with kaiware sprouts and a happy confetti of tobiko. It’s served up in a martini glass (which I’m guessing is where the name comes from) and it is genius, perfect, and utterly delicious. Whenever B2 and I have poke it’s a simple affair, straight out of the plastic containers at Foodland or out of a styrofoam clamshell at a hole-in-the-wall, just poke and rice and wooden chopsticks. But adding buttery avocado ups the decadence just the perfect amount to make his favorite food feel celebratory, and layering it all into a glass James Bond-style makes for a satisfyingly balanced (and classy) bite every time. I loved it so much that after we tried it I asked them if they had any extra big martini glasses so we could have more of it for each guest. (I know, I’m nothing if not a glutton.) This might be one of the things we’re most looking forward to about our reception dinner, and I’m so glad that one of B2’s favorite things is showing up on what will be one of our favorite days.
This uses a barely tweaked version of the spicy ahi poke I posted way back when in the blog's early days (incidentally, almost two years ago to the day!) I found that kewpie mayo really adds an extra depth of flavor that matches the poke we love more than regular mayonnaise does, but if you can't find it, either version is delicious.
- for the poke:
- 1 lb sushi-grade ahi tuna
- 1 tbsp soy sauce (or to taste)
- 1/2 tsp sesame oil (or to taste)
- 2 scallions, finely sliced (about 1/4 cup)
- 1/4 medium sweet onion, sliced (optional)
- 2 tbsp kewpie mayonnaise
- 1-2 tbsp Sriracha, or to taste
- 2 tsp tobiko or masago (optional)
- a three-finger pinch of Hawaiian salt or other coarse salt (this Sriracha sea salt is great, too)
- to assemble:
- about 1 cup diced avocado (or 1 small avocado)
- 2-3 cups cooked rice
- for topping:
- kaiware sprouts (daikon microgreens), other microgreens, or watercress
- toasted sesame seeds
- scallions, finely sliced
- tobiko or masago, if you feel like splurging
- If tuna is frozen, thaw by submerging in cold water for 30 minutes.
- When tuna is just short of fully thawed, slice into small cubes, around 3/4 inch or smaller. I tend to go a bit smaller for more flavor.
- Combine in a bowl with about 1 tbsp soy sauce, about 1/2 tbsp sesame oil, and 1 chopped scallion. Feel free to adjust the soy sauce and sesame oil to your taste -- I generally use just enough to coat the tuna thinly. Chill in fridge for about 30 minutes.
- Combine the kewpie mayonnaise, Sriracha, remaining scallions, and 1 tbsp tobiko or masago, whisking briefly until combined. When tuna is chilled, add the spicy mayonnaise mixture and mix gently until fully coated.
- Layer rice, avocado, and poke in small bowls, glasses, or Weck jars, then top with microgreens of your choice, sesame seeds, scallions, and tobiko. Serve immediately.
I didn't spring for the tobiko for this version, but it adds a salty finish that is incomparable if you feel like treating yourself to a little jar. Similarly, I couldn't track down kaiware (daikon) sprouts or microgreens for the dish, but watercress will work just as well.