The Grand Kona Recipe

Prepare sushi rice

Warm cooked sushi rice slightly. Mix rice vinegar, sugar, and salt until dissolved; fold into rice and let cool to room temperature.

Make crab salad

In a bowl combine imitation crab (flaked), 2 tbs mayonnaise and 1 tsp rice vinegar. Taste and adjust salt. Set aside chilled.

Make motoyaki mayo

Whisk together 4 tbs mayonnaise, 1 tsp white miso, and 1 tsp sriracha until smooth. Reserve half for topping and half to drizzle on rolls.

Assemble California rolls

Place a nori sheet shiny side down on a bamboo mat. With wet hands spread about 1/3 cup seasoned sushi rice across the nori leaving a 1" strip at the top. Sprinkle sesame seeds over rice. Flip the nori so rice faces down. Lay a row of crab salad, a few cucumber julienne sticks and avocado slices across the center. Roll tightly with the mat, pressing to seal. Repeat to make 6 rolls. Slice each roll into 8 pieces with a wet sharp knife. Drizzle motoyaki mayo over the cut rolls or pipe small dots on top.

Prepare edamame (traditional)

Bring a pot of salted water to a boil. Add shelled edamame and boil 3–4 minutes until bright green and tender. Drain and toss with 1 tsp kosher salt. Serve warm.

Prepare edamame (angry variation)

After boiling and draining, heat 1 tbs neutral oil in a skillet, add edamame, 1 tbs gochujang, 1 tsp soy sauce and sauté 1–2 minutes until coated and slightly blistered. Serve immediately.

Make shrimp tempura

Pat shrimp dry, leaving tails on if desired and lightly score the underside to prevent curling. Heat oil to 350°F (175°C). Mix tempura batter mix with ice water, stirring lightly (batter should be lumpy). Dip each shrimp in batter and carefully lower into hot oil; fry in batches 2–3 minutes until golden and crisp. Drain on paper towels and keep warm. Serve tempura shrimp with lemon wedges and extra motoyaki mayo or tempura dipping sauce.

Pick five family-style selections

Prepare the following components in parallel as needed. Quantities below serve ~6 family-style; adjust timing to keep warm and serve together.

Cilantro-Lime Grilled Chicken

Make marinade by whisking 1 cup yogurt, 1 tbs lime juice, 1 tsp lime zest, 1 tsp ground cumin, 1 tsp turmeric, 1/2 cup chopped cilantro, salt and pepper. Toss 2 lbs cut chicken in marinade and refrigerate at least 30 minutes (up to 4 hours). Skewer pieces on soaked skewers and grill over medium-high heat 3–4 minutes per side until internal temp 165°F (74°C). Remove from skewers, rest 5 minutes, then slice. Serve over turmeric rice topped with pickled red onions (quick-pickle by soaking thin red onion slices in 1/2 cup vinegar + 1 tsp sugar + 1/2 tsp salt for 15 minutes).

Turmeric Rice

Rinse 2 cups rice until clear. In a pot, combine rice, 1 tsp turmeric, 3 cups chicken stock, pinch of salt. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until liquid absorbed. Fluff with fork and keep covered.

Sweet-Chili Glazed Salmon

Preheat oven to 425°F (220°C). Whisk 3/4 cup sweet chili sauce, 2 tbs soy sauce and 2 minced garlic cloves. Place salmon filets skin-side down on a baking sheet lined with foil. Brush glaze over filets and roast 8–12 minutes depending on thickness until just cooked through (internal 125–130°F for medium). Finish under broiler 1 minute if you want caramelization. Rest 2 minutes and serve sliced.

NY Strip, Filet & Ribeye — Steak Prep & Cooking

Bring steaks to room temperature 30–45 minutes. Pat dry, season generously with salt and pepper. For 12 oz NY strip and 12 oz ribeye cook in a heavy skillet or on a hot grill: 3–4 minutes per side for medium-rare depending on thickness. For 7 oz filets cook 3 minutes per side for medium-rare. Use butter and spoon technique: add 1–2 tbs butter near the end and baste steaks for flavor. Rest steaks 5–7 minutes before slicing. For ribeye, top with island butter (mix 1/2 cup softened butter, 4 minced garlic cloves, 2 tbs parsley, salt) and allow to melt over the steak when serving. For the filet, serve with miso whipped potatoes and bearnaise sauce on the side.

Miso Whipped Potatoes

Peel and cube 3 lbs potatoes; simmer until fork-tender, drain. Mash with 1 tsp white miso, 1/2 cup heavy cream, 2 tbs butter and salt to taste until light and whipped. Keep warm.

Fried Rice

Heat 1–2 tbs oil in a large skillet or wok on high. Scramble 4 eggs, push to the side. Add 4 cups day-old rice and stir-fry until separated and hot. Add 3 tbs soy sauce and any chopped vegetables if desired. Stir in eggs and finish with a little butter, adjust seasoning. Keep warm.

Crispy Garlic Fingerlings

Toss fingerling potatoes with 2 tbs oil, salt and pepper. Roast at 425°F (220°C) for 25–30 minutes until crisp. In the last 2 minutes add 1–2 tbs minced garlic to the pan or toss with garlic sautéed briefly in a little oil to avoid burning. Finish with chopped parsley.

Fries & Bearnaise

Cook fries according to package instructions or double-fry fresh fries for crispness. Warm prepared béarnaise sauce gently and serve alongside NY strips and filets as requested.

Plating & Family-Style Service

Arrange five selected mains on large platters: slice steaks across the grain and place nearby sides — turmeric rice, miso whipped potatoes, fried rice, fries and fingerlings — in separate serving bowls. Garnish proteins with chopped cilantro or parsley and place sauces (motoyaki mayo, sweet-chili glaze remnants, bearnaise, island butter) on the table for guests to serve themselves. Keep hot items covered and serve immediately.