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Chef Shigekane-Chef Mavro's-Spicy-Ahi-with-Pepper-Aioli-Recipe
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Chef Shigekane & Chef Mavro's Spicy Ahi w/Pepper Aioli

Chef's Mavro & Shigekane visit us on Cooking Hawaiian Style and show us how to prepare a spicy ahi with aleppo aioli - this is local food stepped up!  Be sure to catch their episode on Cooking Hawaiian Style!
Prep Time15 mins
Active Time30 mins
Total Time45 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Hawaiian Chefs Celebrities Restaurants, Hawaiian Seafood Recipes, Local
Keyword: spicy, ahi, aleppo, pepper, aioli, chef mavro, chef shigekane, spicy ahi recipe, ahi tuna recipes, pepper aioli, rice, sushi su
Calories: 3047kj
Author: As Seen On OC16


Spicy Ahi:

  • 1 block  Ahi, 3/4 pound, center cut (bigeye or yellowfin tuna)
  • 1 cup  Ogo (Hawaiian seaweed), finely sliced
  • 1/2 piece  Hawaiian chili, deseeded, sliced paper thin
  • 2  medium shallots, minced
  • 1  tablespoon chives, sliced into tiny rings
  • 1 teaspoon Hanapepe salt (coarse sea salt)
  • 1  tablespoon extra virgin olive oil

Rice and sushi su:

  • 1   cup basmati rice
  • 1/2 cup rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1   piece dashi-kombu, 2”x 2” sheet, washed

Pepper A'oli:

  • 2   large egg yolks at room temperature
  • 2 medium garlic cloves, de-germed 
  • 1   tablespoon aleppo pepper
  • 1   cup extra virgin olive oil
  • 4 tongues  Uni, sea urchin
  • Sea salt, to taste
  • freshly grounded peppercorn to taste


Method for the spicy ahi:

  • Cut the ahi into ¼” cubes and then combine with the ingredients, ogo, chili, shallot, chive, Hanapepe salt and olive oil.
  • Steam the rice, cool the rice at room temperature and incorporate in the basmati rice the ingredients of the sushi su.   
  • Prepare the a?oli in mortar and pestle (avoid using a whisk or a food processor that will turn the a?oli bitter).  
  • First puree the garlic and the Aleppo pepper, add the egg yolks and then slowly incorporate the olive oil with the pestle until firm consistency.


  • Arrange the rice in the center of individual plates.  
  • Place the spicy ahi on top, cover with the a'oli and one tongue of uni on each plate.


Calories: 3047kj | Carbohydrates: 191g | Protein: 26g | Fat: 244g | Saturated Fat: 36g | Cholesterol: 393mg | Sodium: 5434mg | Potassium: 711mg | Fiber: 9g | Sugar: 15g | Vitamin A: 3847IU | Vitamin C: 19mg | Calcium: 573mg | Iron: 13mg