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1
Cut the tuna into bite-size cubes and place in a medium mixing bowl.
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2
Pour the Chili Water and shoyu over the tuna cubes.
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3
Add the rayu and Sriracha sauce.
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4
Mix together and let the tuna marinate for a couple of minutes.
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5
Dice the Hawaiian chiles, ghost pepper and habanero as small as possible and add to the mixing bowl.
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6
Add the seaweed salad and mix all the ingredients together.
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7
Before serving, sprinkle the sea salt and Japanese spice on top of the poke.
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8
Finish off by adding the tobiko.
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9
Alternatively, you can serve it in a chilled martini glass with the seaweed mix on the bottom and the poke mix on top.
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10
You can cut a slit into a Hawaiian chile and hang on the glass as a garnish.
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11
Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.
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12
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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13
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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14
Heat the chiles, ginger, garlic, vinegar and salt with 2 cups water in a saucepan, but do not bring to a boil.
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15
Stir all the ingredients and place in a bottle or jar (slightly larger than 1 pint) and seal off.
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16
(Be cautious of the steam for it will irritate your eyes and nasal cavity.)
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17
Refrigerate overnight and allow the flavor to develop in the water.
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18
Use as you would any hot sauce.
