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spicy ahi poke, avocado & rice “parfaitinis”

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spicy ahi poke, avocado & rice "parfaitinis" | two red bowls
spicy ahi poke, avocado & rice "parfaitinis" | two red bowls
spicy ahi poke, avocado & rice "parfaitinis" | two red bowls

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.

spicy ahi poke, avocado & rice "parfaitinis" | two red bowls
spicy ahi poke, avocado & rice "parfaitinis" | two red bowls
spicy ahi poke, avocado & rice "parfaitinis" | two red bowls
spicy ahi poke, avocado & rice "parfaitinis" | two red bowls
spicy ahi poke, avocado & rice "parfaitinis" | two red bowls spicy ahi poke, avocado & rice "parfaitinis" | two red bowls
spicy ahi poke, avocado & rice "parfaitinis" | two red bowls
spicy ahi poke, avocado & rice "parfaitinis" | two red bowls
spicy ahi poke, avocado & rice "parfaitinis" | two red bowls
spicy ahi poke, avocado & rice "parfaitinis" | two red bowls

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Spicy ahi poke, avocado & rice “parfaitinis.”

Print Recipe

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.

  • Yield: serves 2-3 as a meal or 4-6 as an appetizer. 1x

Ingredients

Scale
  • 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

Instructions

  1. If tuna is frozen, thaw by submerging in cold water for 30 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

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.

Reader Interactions

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  1. themoonblushbaker

    If I could be so lucky to see all this wonderful food at your wedding! It will be the banquet of a life time with such diverse cuisine. Love the mix of creamy spiky poke and avo; also served in a jar! So cute!

    Reply

    • tworedbowls

      Aww it would be SO fun to have you there!! Especially if you happened to bring one of your fabulous cakes…. 😉

      Reply

  2. Kathryn

    Parfaitini may be my new favourite ever word. Everything tastes better when eaten out of a cocktail glass in my opinion. So love that you’re sharing all of these wedding eats with us!

    Reply

    • tworedbowls

      I totally agree!!!! And baha I’m so glad to hear that you’re not getting tired of all the wedding talk 😉 I cannot wait for yours in October!

      Reply

  3. racheltyso

    Wow it looks so yummy! Love all the photography. I liked the way it’s served in the little jars. I really like how you’ll be serving it at your wedding. It’s not typical wedding food, but I think that it’ll impress all the guests!

    The Runaway Journal

    Reply

  6. Tieghan

    I can’t lie, raw fish sort of scares me a bit still, BUT that spicy sauce has me thinking I can do this! Plus, the photo are perfect, so I am just pretty much in love with this recipe!! 🙂

    Reply

  12. Sue

    Oh my word. I have long admired your lovely blog and finally must comment. This is something I have not seen, I think you have nailed an original and I love it!!!!!!!!! I see potential for delicious variations! Fabulous

    Reply

  15. Brooke Bass

    Poke parfaitinis! Love it!! Also, I feel like this would be insanely difficult to style, but in true Cynthia form you’ve pulled it off with flying colors. Gorgeous, lady! (And eeek the big day is coming so so soon–yay!!!!)

    Reply

  16. Ellie@fitforthesoul

    I hate what I’m gonna say next, but….omnomnomnomnom!!!!!!! Parfaitini is pure genius and such a cute little term–definitely in my foodie lexicon now, hah! I love poke and if it’s spicy that’s even better. I did have some last week at an Asian food market/festival event, but it wasn’t flavorful enough so..you read my mind. ^_~* I’m so excited for your big day, please do share more with us!! 😀

    Reply

  20. stephanie

    love these little guys! i can imagine a picnic with a extra, extra large ones, cause just like you, ’m nothing if not a glutton 🙂

    also, i am so excited for your wedding!! the insta the other day of all your seating chart cards and etc and it was so, so beautiful.

    xoxo

    Reply

  21. kaleandcaramel

    Cynthia! These are absolutely exquisite—the styling on those plated shots is just HOLY WOW. And they sound so, SO delish! I’m actually going out for poke bowls tonight, but must try making these at home asap. Sidebar, along the lines of seeking kaiware sprouts: I’ve been making rice bowls for lunch and topping them with pea shoots! Could be a good replacement, if none of the others are around.

    Reply

  22. cococakeland

    FOODLAND! Ahhhh we have a Foodland cooler bag with spam musubi on it… i so know the spicy ahi poke you speak of! Parfaitini! The combo of spicy tuna, avocado and rice … I’m a happy clam just thinking about it. Love to you guys! xo (PS wouldn’t it be so fun to run into each other in Hawaii on vacation one day??)

    Reply

  27. alanafixfeastflair

    Omg, i just love you guys. These are so perfect. Yum to avo + spicy ahi. WINNING COMBO. This wedding series makes me so so so happy. I can’t wait for your big day. Can you please promise to share a million photos? I know it’s going to be absolute magic. <3

    Reply

  28. beau ciolino (@beauciolino)

    I don’t know if I should give you more congratulations on the wedding or on scoring parfaitinis or on this photography or the recipe or what. Let’s call it a tie!? Also, I’m totally down for anything served out of a martini glass. I went to this wedding once where like EVERYTHING was served out of a martini glass (there was a mashed potato-tini bar & some kind of chocolate fountain thing that you could literally just drink out of a martini glass & also some kind of martini sorbet thingy). It was incredible. Woohoo for parfaitinis! Woohoo for you and B2!

    Reply

  29. Pang

    This is a coolest idea EVAH!!! I definitely could eat this delicious looking ‘sushi’ every single day. I am so glad you are sharing your wedding detail with all of us here cause you know that if we are not involved in someway, we will probably crash your party. (hahaha)
    xoxo

    Reply