Rotating Hana Koa Selection Recipe

Prepare sushi rice

Rinse 2 cups short-grain sushi rice under cold water until the rinse runs mostly clear (about 6–8 rinses). Drain and place rice in a medium pot with 2.2 cups water. Cover, bring to a low boil over medium heat, then reduce to the lowest heat and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

While rice rests, combine 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp sea salt in a small bowl; microwave or warm gently until sugar dissolves. Transfer rice to a wide bowl, fold in vinegar mixture using a wooden paddle or spatula with gentle slicing motions to avoid smashing the grains. Fan rice as you fold to cool to near room temperature. Stir in 1 tsp cold-pressed sesame oil. Set aside covered with a damp cloth to keep warm.

Marinate ahi for poke-style portion

In a medium bowl combine 2 tbs shoyu, 1 tbs mirin, 1 tsp toasted sesame oil, 1 tbs thinly sliced green onion, 1 tsp grated ginger, and 1 minced garlic clove. Add 10 oz cubed sashimi-grade ahi and toss gently to coat. Cover and chill for 10–20 minutes so flavors marry.

Prepare pan-seared rotating catch (ono/mahi or local fish)

Pat 10 oz fish fillet dry and season lightly with flaky sea salt (about 1/8 tsp) and 1/8 tsp black pepper. In a heavy skillet over medium-high heat add 1 tbs extra-virgin olive oil and 1 tbs butter. When butter foams and oil shimmers, add the fillet skin-side down (if skin on) and sear 3–4 minutes until crisp and golden; flip and cook 2–3 minutes more until internal temperature reaches 130–140°F for medium (timing depends on thickness). Remove fish to a plate and rest 3 minutes.

While fish cooks, make a simple glaze: in a small saucepan combine 1 tbs shoyu, 1 tbs honey, 1 tsp grated ginger, 1 minced garlic clove, and juice of half a lime. Warm gently and reduce 1–2 minutes until slightly syrupy. Brush glaze over the rested fish and sprinkle 1 tsp toasted sesame seeds and remaining green onion slices.

Assemble the plate

Divide the seasoned sushi rice between two plates (about 1 cup rice per serving). Arrange half the marinated ahi (about 5 oz) as a neat mound or loose poke on one side of each rice portion. Place half the glazed, seared fish fillet (5 oz) beside the rice on each plate. Add a small handful (about 1/2 cup) of microgreens or shredded cabbage to each plate for freshness. Garnish the ahi with additional 1/2 tbs shoyu drizzle if desired, sprinkle 1/2 tsp furikake over rice, and tuck 1 tbs pickled ginger alongside each portion. Finish with a light squeeze of remaining lime over fish and a pinch of flaky sea salt and freshly ground black pepper to taste.

Optional finishing touches and service: Scatter remaining toasted sesame seeds across both plates, garnish with remaining green onion slices, and offer extra shoyu and lime wedges at the table. Serve immediately while fish is warm and ahi is chilled-but-cold for contrast.