Celebrity chef Ming Tsai was on the road in Hawaii. His first stop in this episode was the Ali’i Kula Lavender Farm in Maui where he visited Isaac Bancaco, former Blue Ginger sous chef and now executive chef at the Andaz Maui at Wailea Resort.
Born and raised on Maui, Bancaco possesses a deep-rooted pride in Hawaii’s locally grown and produced goods because they provide his diners with a taste of his home. Watch this Season 17 episode here to see how he prepares this special Hawaiian dish made with heart-healthy ahi tuna.
Makes 3 rice cakes
INGREDIENTS
- 2 cups sushi rice
- 1 bunch French lavender
- 2 tablespoons plus one teaspoon furikake
- 1⁄2 bunch scallions, sliced
- 1 Maui onion, minced
- 1 Fresno chile pepper, thinly sliced with seeds
- 8 ounces of ahi tuna, cubed
- Salt to taste
- 1-2 teaspoons of sesame seeds
- 1⁄4 cup mayonnaise
- 1 tablespoon Hamajang Hot Sauce
- 3 pieces watercress garnish
- Lavender honey
TO PREPARE
STEP ONE. Press sushi rice into mold to create an even brick. Slice into three even pieces.
STEP TWO. Grill the lavender for about 20 seconds. Remove from grill and chop finely. Mix one tablespoon of the finely chopped lavender with two tablespoons of furikake. Coat the rice cakes on all sides in the lavender furikake mix.
STEP THREE. In a bowl, mix the scallions, onions, chile, and tuna. Season with salt and one or two teaspoons of sesame seeds.
STEP FOUR. Grill the rice cakes two to three minutes on each side.
STEP FIVE. In a small bowl, mix together the mayonnaise, one teaspoon of furikake, and hot sauce.
STEP SIX. Place three dollops of the mayonnaise sauce on a plate. Place the rice cakes over each dollop of the mayonnaise sauce on a plate, and place the rice cakes over each dollop. Top each rice cake with a heaping spoonful of the ahi tuna mix. Garnish each rice cake with a piece of watercress. Drizzle with lavender honey, if desired.
