Recipe by Patrick Heymann, Executive Chef at Kohanaiki, Kona, Hawaii, USA
Chef Note: Ogonori also called ogo or sea moss, is a type of edible seaweed eaten along the coasts of Japan, Southeast Asia, Hawaii, and the Caribbean.
After prepping all ingredients gently mix together immediately before serving.
Place freshly mixed poke on a thin bed of chilled lettuce and garnish with thin sliced scallions and a pinch of red ogo.
Should be eaten cold so serve immediately.
Selbach Oster Riesling Kabinett Halbtrocken
The clubhouse at Kohanaiki, Kona, Hawaii, USA
Image courtesy of Kohanaiki