NEW Location: In the Ohia building in the old 220 Grill space.

Ka ʻIkena Lauaʻe

Located at the Campus Bookstore, ʻŌhiʻa Building

Teruya's Bento

Located in ‘Ōhiʻa Building Coffee and light snacks

Campus Bookstore

Located in ʻIliahi Building, Kamōkila Student Center, 1st Floor

Oliʻs Kitchen

OnoViet

Happy Belly Eatery

220 Grille

Place the thinly sliced red onion in a small bowl. Whisk rice vinegar, sugar, and 1 tsp salt until sugar dissolves. Pour over onions, press down so onion is submerged, and let sit at room temperature while you prepare other components (at least 15 minutes).

Quick-pickle onions

Before serving, drain a little of the pickling liquid and set onions aside to top the fish and rice. Mix scallions and toasted sesame seeds for final garnish.

Rinse the rice under cold water until water runs nearly clear. In a small saucepan combine rinsed rice, 1 cup water, 3 tablespoons coconut milk, and 1 tsp salt. Bring to a gentle boil, reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, 10 minutes; then fluff with a fork.

Cook rice

In a small saucepan or skillet, combine 1 tbsp soy sauce, 1 tsp brown sugar, 1 tbsp lime juice, grated ginger, minced garlic, and 2 tbsp water. Bring to a gentle simmer over medium-low heat and stir until sugar dissolves and sauce slightly reduces (about 2–3 minutes). Taste and adjust: add a pinch more sugar for sweetness or a few drops more lime for brightness. Keep warm.

Make glaze

Pat fish fillets dry with paper towels. Season both sides with 1 tsp sea salt and 1 tsp black pepper. Brush fillets lightly with 2 tbs olive oil. If using lauāʻe leaves, rinse and pat dry; if substitute leaves (ti/banana), cut to size so they can wrap or lay underneath the fillets. If lauāʻe are fragile, layer 2 leaves per fillet.

Prepare fish and lauāʻe

Preheat a grill or heavy skillet to medium-high. If grilling, oil the grate. Place a lauāʻe leaf (or two) on the grill/skillet, then place the seasoned fish on top of the leaves—the leaves will infuse fragrance and protect fish from direct heat. Grill 3–4 minutes per side (depending on thickness) until fish is opaque and flakes easily and internal temperature reaches 130–140°F (54–60°C). If you prefer, you can wrap the fish loosely in leaves and grill for 6–8 minutes.

Grill or pan-cook

During the last 1 minute of cooking, brush the sweet soy-lime glaze over the top of the fish and let it caramelize briefly. Remove fish from heat and transfer to a plate; let rest 2–3 minutes to allow juices to settle and for the lauāʻe aroma to infuse.

Glaze and rest

If using lauāʻe as a wrapping, gently open the leaves at the table for a fragrant presentation.

firm white fish fillets (ono, mahi-mahi, or mahi)

fresh lauāʻe leaves (young fern fronds) or substitute fragrant ti/banana leaves

sea salt

freshly ground black pepper

extra-virgin olive oil

low-sodium soy sauce or shoyu

light brown sugar

fresh lime juice

fresh ginger, grated

garlic, minced

water

short-grain or sushi rice

canned coconut milk (full fat)

salt

red onion, thinly sliced

rice vinegar

sugar

toasted sesame seeds

scallions, thinly sliced

lime wedges

Place 2 cups short-grain rice in a bowl and rinse under cold water, swirling and draining 3–4 times until water runs mostly clear. Drain 10 minutes. Transfer to a rice cooker or small pot and add 2 1/4 cups water. If using a pot, bring to a boil, reduce to low, cover and simmer 14–16 minutes until water is absorbed. Remove from heat and rest, covered, 10 minutes.

Rinse and cook rice

While rice rests, whisk 2 tbs rice vinegar, 1 tbs sugar and 1/2 tsp salt until dissolved. Gently fold seasoning into the hot rice with a rice paddle or spatula, spreading and fanning slightly to cool. Set aside, keep covered.

Season rice

Trim excess fat from 1 lb boneless chicken thighs and pat dry. In a bowl combine 3 tbs soy sauce, 2 tbs mirin, 1 tbs sake, 1 tbs brown sugar, 1 tsp grated ginger and 1 tsp minced garlic. Add chicken, toss to coat, and marinate 20–30 minutes at room temperature (or up to 4 hours refrigerated).

Marinate chicken

Heat 1 tbs vegetable oil in a skillet over medium-high heat. Remove chicken from marinade (reserve marinade). Sear chicken 3–4 minutes per side until well browned and nearly cooked through. Reduce heat to medium, pour reserved marinade into the pan and simmer 2–3 minutes until sauce thickens and chicken reaches 165°F (74°C). Remove, rest 5 minutes, then slice into bite-sized pieces.

Cook chicken

Combine 2 tbs rice vinegar, 2 tbs water, 1 tsp sugar and 1/4 tsp salt in a small bowl and stir until dissolved. Add 1/2 cup thinly sliced cucumber and 1/2 cup julienned carrot, toss to coat, and let sit at least 10 minutes (can refrigerate up to several hours). Drain before packing into the bento.

Whisk 3 eggs with 2 tbs dashi (or water), 1 tsp sugar and 1/2 tsp soy sauce until combined. Heat a nonstick pan over medium-low and lightly oil. Pour a thin layer of egg, let set partially, then roll toward you with a spatula. Oil again, add another thin layer, lift roll and let new egg flow underneath; repeat until all egg is used, forming a layered roll. Remove, cool slightly and slice into 6–8 pieces.

Make tamago-style omelet

Steam or boil 1/2 cup shelled edamame for 3–4 minutes, drain and toss with a pinch of salt. Thinly slice scallions and keep separate to sprinkle over rice or chicken.

Prepare edamame and scallions

Toast 1 tsp sesame seeds in a dry pan 1–2 minutes until fragrant. Set aside. If using shiso or lettuce, rinse and pat dry to line the bento compartments.

Finish garnish

Mix 2 tbs Kewpie mayo with 1/2 tsp sriracha and 1 tsp soy sauce to make a small drizzle sauce. Adjust heat to taste.

Assemble the bento: place a shiso or lettuce leaf in the main compartment (optional). Spoon warm seasoned rice into one section, sprinkle with toasted sesame seeds and some sliced scallions. Arrange sliced teriyaki-style chicken beside the rice and drizzle a little of the mayo-sriracha sauce over the chicken or serve sauce in a small container. Add pickled cucumber and carrot in a separate compartment, place 2–3 slices of tamago, and a portion of edamame. Garnish with extra scallions if desired.

Pack the bento box so hot and cold items are separated. Refrigerate if not eaten within 2 hours; reheat chicken and rice gently in microwave for 45–60 seconds if desired before eating.

short-grain sushi rice

water (for rice)

boneless chicken thigh

soy sauce (or shoyu)

mirin

sake (or dry white wine)

brown sugar

vegetable oil

cucumber, thinly sliced

carrot, julienned

rice vinegar (for pickling)

water (for pickling)

sugar (for pickling)

salt (for pickling)

tamago-style sweet omelet (eggs)

dashi or water (for omelet)

sugar (for omelet)

soy sauce (for omelet)

steamed edamame (shelled)

sesame seeds

shiso or lettuce leaf (optional)

kewpie mayo or Japanese mayo

sriracha (optional)

extra soy sauce (for serving)

Weigh and grind espresso beans to a fine espresso grind (approx. 18–20 g per double shot). Tamp evenly and pull a double shot into a preheated cup using 60 ml of hot water; aim for a 25–30 second extraction. Adjust grind to dial in shot quality.

Prepare espresso

If using a pod or machine, follow manufacturer settings to produce a double shot (~60 ml). Keep espresso warm for immediate drink assembly.

Purge steam wand, then steam 150–200 ml milk per drink (or oat milk) to 60–65°C (140–149°F) for lattes and 65–70°C (149–158°F) for cappuccinos. Create microfoam by positioning the wand just below the surface for 3–6 seconds, then submerge to heat. Tap and swirl pitcher to remove large bubbles and polish foam.

Steam and texture milk

Pour steamed milk over pulled espresso: for a latte use more milk with a thin layer of foam; for cappuccino use less milk and thicker foam. Dust cappuccino with cocoa powder or cinnamon to taste.

Combine 100 g sugar and 100 ml water in a small saucepan. Bring to a simmer, stirring until sugar dissolves. Remove from heat, cool to room temperature, then stir in vanilla extract (1 tsp). Store refrigerated in a sealed container up to 2 weeks. Use 15–30 ml per flavored drink, or swap for commercial macadamia/caramel syrup (30 ml) as desired.

Make simple syrup

Preheat oven to 190°C (375°F). Grease a 12-cup muffin tin with butter or line with paper liners. In a large bowl whisk together 3 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt. In another bowl whisk 2 large eggs, 1 cup milk, 1/2 cup melted unsalted butter, and 2 tsp vanilla extract until combined. Pour wet ingredients into dry and fold gently until just combined; batter should be lumpy. Fold in 1 cup optional add-ins (blueberries or chocolate chips).

Prepare batter

Divide batter evenly into the muffin cups (about 12). Bake in preheated oven 18–22 minutes, or until a toothpick inserted into center comes out clean and tops are golden. Cool in the tin 5 minutes, then transfer to a wire rack to cool completely. Store cooled muffins in an airtight container up to 2 days or refrigerate up to 5 days for grab-and-go service.

Bake

Cook short-grain sushi rice according to package instructions. While still warm, season with 1 tsp rice vinegar and gently fold to combine; keep covered so rice stays slightly sticky for molding.

Prepare rice

Slice SPAM into 8 even slices (for one can). Heat a nonstick skillet over medium heat and add 1/2 tsp sesame oil (optional). Fry SPAM slices 1–2 minutes per side until lightly browned. Mix 2 tbsp soy sauce and 1 tbsp sugar in a small bowl; pour into pan and simmer 30–45 seconds until the slices are glazed. Remove and set aside on paper towel.

Pan-fry SPAM

Place a musubi mold or clean rectangular ring on a strip of plastic wrap. Put approximately 1 cup cooked rice into the mold and press down gently to form a compact base. Place a glazed SPAM slice on top of the rice, then add a thin layer (~1/4 cup) of rice on top if desired for a double-layer style. Remove mold, wrap nori strip around the rice and SPAM, sealing slightly with a dab of water on the nori edge. Repeat for second piece. Wrap finished musubi in plastic wrap for grab-and-go service and refrigerate up to 24 hours; serve at room temperature or slightly chilled.

Assemble musubi

For cappuccinos, dust 1 tsp cocoa powder or cinnamon over the foam immediately after pouring. Offer simple syrup, macadamia or caramel syrup on request. Label grab-and-go items (muffins and musubi) with ingredients and refrigeration instructions. Clean and restock service area between runs.

freshly ground espresso coffee

filtered water (for espresso)

whole milk

unsweetened oat milk (alternative)

granulated sugar (for simple syrup)

water (for simple syrup)

vanilla extract

macadamia syrup or caramel syrup (optional)

all-purpose flour

granulated sugar

baking powder

large eggs

milk

unsalted butter, melted

optional add-ins (blueberries or chocolate chips)

cooked short-grain sushi rice

canned SPAM

soy sauce

nori sheets (cut strips)

sesame oil (optional)

cocoa powder (for cappuccino dusting)

ground cinnamon (optional)

butter or oil (for muffin tins)

Keep the cooked short-grain rice hot. Divide the hot rice into 4 warm bowls (about 1 cup per serving). Sprinkle 1/2 teaspoon toasted sesame seeds over each bowl and offer furikake or Hawaiian seasoning and a lime wedge at the side so diners can season to taste.

Arrange bowls on a tray or table near the serving area. The concept of an oli (chant) is cultural; if presenting a short chant or acknowledgment before serving is appropriate and permitted in your context, do so respectfully.

Pat the ahi tuna steaks dry with paper towels. Season both sides lightly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.

In a shallow dish, whisk together 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon honey, 1 teaspoon grated ginger, 1 minced garlic clove and 1 tablespoon lime juice. Reserve 1 tablespoon of this mixture to brush the fish at the end and use the rest as a quick marinade.

Place the tuna in the marinade for 5–10 minutes (do not marinate longer than 15 minutes or the soy will start to cure the fish). Meanwhile, place 1 tablespoon toasted sesame seeds on a plate and press the edges of the steaks into the seeds to create a light sesame crust on the sides (optional).

Heat a heavy skillet or grill pan over high heat until very hot. Add 1 teaspoon neutral oil and swirl to coat. Sear tuna steaks 45–60 seconds per side for rare (adjust to 1–2 minutes per side for medium), pressing gently so the sides touch the pan for even searing. You want a caramelized exterior and rare center for best texture.

Brush the reserved tablespoon of marinade over the seared steaks, then remove from heat and let rest 2–3 minutes. Slice each steak thinly on the bias into 4–6 slices per steak.

Scatter sliced green onions over the sliced tuna and sprinkle the 1 tablespoon toasted sesame seeds used for garnish. Serve immediately beside the rice bowls.

If using, combine the 1/2 lb diced ahi with 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 2 tablespoons finely chopped sweet onion or shallot, 1/4 teaspoon chili flakes or minced Hawaiian chili, 1 thinly sliced green onion and 1/2 tablespoon toasted sesame seeds in a bowl. Toss gently to combine and chill for 5–10 minutes to meld flavors.

Serve a small spoonful of the poke-style relish alongside or atop a portion of rice or a slice of grilled ahi, as desired.

In a small bowl whisk together the shoyu-sesame dressing: 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon honey, 1/4 teaspoon grated ginger and a pinch (1/8 teaspoon) black pepper until combined.

Toss the mixed baby greens with 2 tablespoons of the dressing and the cucumber slices just before serving to keep greens crisp. Divide into 4 small side portions.

Cooked short-grain white rice (hot)

Toasted sesame seeds (for garnish)

Furikake or Hawaiian seasonings (optional)

Lime or lemon wedges (for serving)

Fresh ahi tuna steaks

Soy sauce (low-sodium preferred)

Sesame oil

Honey or brown sugar

Fresh grated ginger

Garlic, minced

Sliced green onions

Toasted sesame seeds (for crust)

Neutral oil for searing (canola or vegetable)

Salt

Black pepper

Lime juice

Ahi tuna, small dice

Soy sauce

Finely chopped sweet onion or shallot

Chili flakes or Hawaiian chili pepper (ʻalaʻula), minced

Green onions, thinly sliced

Toasted sesame seeds

Mixed baby greens

Cucumber, thinly sliced

Shoyu-sesame dressing (see below)

Rice vinegar

Honey or sugar

Grated ginger

Freshly ground black pepper

Trim excess fat from chicken thighs and pat dry. In a bowl combine minced lemongrass, minced garlic, minced shallot, fish sauce, soy sauce, brown sugar, 1 tablespoon vegetable oil and freshly ground black pepper. Add chicken and massage marinade into the meat so every piece is coated. Cover and refrigerate for at least 30 minutes, up to 4 hours (longer will deepen flavor).

Prepare and marinate chicken

Heat remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade (reserve marinade). Sear thighs 3–4 minutes per side until well browned. Reduce heat to medium and pour reserved marinade into the pan; cook another 4–6 minutes, turning occasionally, until internal temperature reaches 165°F (74°C) and sauce is slightly reduced and glossy. Alternatively, grill over medium-high heat 4–6 minutes per side until cooked through. Let rest 5 minutes, then slice or chop into bite-sized pieces.

Cook the chicken

Rinse 1 cup jasmine rice under cold water until water runs mostly clear. Combine rinsed rice and 1 1/4 cups water in a small pot with a pinch of salt. Bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with fork.

Cook jasmine rice

While rice cooks, place julienned carrot and daikon in a small bowl. Stir together 3 tsp rice vinegar, 1 tsp sugar, and 1/4 tsp salt until dissolved, then pour over vegetables. Toss and let sit 10–15 minutes to quick-pickle while other components finish.

Quick-pickle carrots and daikon

Thinly slice cucumber and scallions. Roughly chop cilantro. If you like, toast sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant. Keep garnishes ready to assemble the bowl.

Whisk together 4 tablespoons warm water, 2 tablespoons fish sauce, 1 tablespoon fresh lime juice, 2 teaspoons sugar, 1/2 teaspoon minced garlic and the optional sliced chili until sugar dissolves. Taste and adjust balance of salty/sour/sweet. This will serve as both a drizzle for the bowl and a dipping sauce.

Divide the cooked jasmine rice between two bowls (about 1/2 cup cooked rice per serving if making 2 servings; adjust for your chosen servings). Arrange sliced chicken over the rice, add the quick-pickled carrots and daikon, cucumber slices, scallions and cilantro. Drizzle 1–2 tablespoons of the nuoc cham sauce over each bowl and squeeze a lime wedge to finish. Sprinkle toasted sesame seeds if using.

Serve hot. Leftover chicken can be refrigerated up to 3 days; reheat gently to retain juiciness.

Ka ʻikena Lauaʻe

Teruya's Bento

Campus Bookstore

Oliʻs Kitchen

Onoviet

Happy Belly Eatery

220 Grille