1 lb. fresh ahi (or any other type of fish of your choice)
2 T. tobikko (optional)
1 loose handful of sliced green onions
Salt to taste
Dice ahi into small pieces. Add green onions and tobikko, if desired. Squeeze spicy aioli (recipe below) onto ingredients and gently begin to mix. Add more aioli to your desired taste. The fish should be well coated (whiteish in appearance) and well blended with the other ingredients. Serve over hot sushi rice. Garnish with your choice of vegetables (sliced avocados, sliced cucumbers, kiaware sprouts, shogai (pickled sliced ginger), etc. Serve with wasabi and shoyu. Enjoy!
SPICY AIOLI:
1 1/2 cups mayo
Several generous squeezes of Sriracha Hot Chili Sauce (depending on your tolerance of heat). I use about 2-3 tablespoons for the sake of measurement.
In a quart size ziploc bag, mix both ingredients until well blended. The orange color of the mixture will determine your heat - the darker your mix, the hotter it will be. Adjust as desired. Close tightly and remove all the air from the bag. Snip off a tiny piece of the corner and squeeze mixture into a squeeze bottle. Keep it in your frig for several batches of spicy anything! Use it on omelettes, veggies, sandwiches, or whatever cranks your moment.
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