Jul 14 2026
Restaurants›HULA'S Modern Tiki Scottsdale›Hilo Sliders Recipe

Hilo Sliders Recipe

Inspired by HULA'S Modern Tiki Scottsdale
Time45m
Serves3

one of each, or three of a kind (wonton chips or rice on request)

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Ingredients

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Pork Slider (Hilo Classic)

Korean-Style Chicken Slider

Ahi Tuna Slider (Seared)

Sauces & Finishes (shared)

Method

Pork Slider (Hilo Classic)

  1. 1

    Make pork patties

    In a bowl combine ground pork, soy sauce, sesame oil, minced garlic, sliced green onion, brown sugar, and black pepper. Mix gently until just combined; avoid overworking. Form into three small flat patties slightly wider than the mini buns.

  2. 2

    Cook patties

    Heat a nonstick skillet over medium-high heat and add a small drizzle of oil if needed. Cook patties 3–4 minutes per side until cooked through and nicely browned (internal temp 160°F/71°C). Remove and let rest 2 minutes.

  3. 3

    Assemble

    Butter and lightly toast the slider buns in the skillet 30–60 seconds cut-side down. Spread a small amount of spicy mayo on the bottom bun, place the pork patty, top with pickled cucumber ribbons, a little pickled ginger if desired, and the top bun.

Korean-Style Chicken Slider

  1. 4

    Marinate chicken

    In a bowl whisk gochujang, honey, rice vinegar, minced garlic, and cornstarch until smooth. Add the chopped chicken pieces and toss to coat. Let marinate 10–15 minutes.

  2. 5

    Cook chicken

    Heat vegetable oil in a skillet over medium-high heat. Add chicken pieces in a single layer and cook 3–4 minutes per side until the sauce caramelizes and chicken is cooked through (internal 165°F/74°C). Reduce heat if the exterior browns too quickly. Toss with any remaining glaze in the pan.

  3. 6

    Assemble

    Toast slider buns with butter as above. Place a spoonful of dressed shredded napa cabbage on the bottom bun, add the glazed chicken piece, sprinkle with toasted sesame seeds, add a drizzle of spicy mayo if desired, and top with the bun.

Ahi Tuna Slider (Seared)

  1. 7

    Marinate and coat

    Lightly toss the ahi with soy sauce and sesame oil. Press black sesame seeds onto both sides to coat the exterior evenly.

  2. 8

    Sear tuna

    Heat a small skillet or cast-iron pan over high heat until smoking. Add neutral oil and sear the tuna 20–30 seconds per side for rare with a thin crust; longer for medium. Remove and rest 1 minute, then slice to slider-friendly thickness (leave a small piece whole to fit the mini bun).

  3. 9

    Assemble

    Spread wasabi mayo on the bottom bun, place the seared tuna, add microgreens or cilantro, a small swipe of pickled ginger, and top with the bun.

Sauces & Serving

  1. 10

    Prepare sauces

    If making wasabi mayo from scratch, mix 3 tbsp mayo with 1/2–1 tsp wasabi paste to taste. For spicy mayo, mix 3 tbsp mayo with 1 tsp sriracha. Place sauces in small bowls for assembly or passing.

  2. 11

    Optional sides and finishing

    Offer wonton chips or steamed rice as an optional side. Arrange the three sliders (one of each) on a platter. Garnish with extra pickled ginger, a sprinkle of sesame seeds, and lemon or lime wedges if desired. Serve immediately while warm.

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