We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Shoyu Albacore poke
Spicy Shrimp poke
Seaweed salad
Cucumber pickles

Shopping List:
Produce:
scallions
Vidialia, Maui, or Walla Walla onions
jalapeno or Fresno chile
lemons
garlic
Persian cucumbers
organic ginger
avocado

Dry Goods / Pantry:
short grain rice
soy sauce
toasted sesame oil
sesame seeds (black, white, or a combination of both)
nori (seaweed)
wakame or hijiki seaweed
rice wine vinegar
Dijon mustard
neutral oil, such as safflower or grapeseed
sriracha
sugar

Proteins:
eggs
albacore loin
raw, shell on shrimp, sized 16/20

Spices:
togarashi or chili flake (optional)
kosher salt
garlic powder
bay leaves
chile flakes
black peppercorns
Hawaiian sea salt, (Alaea, available at Mutual Fish or World Market) or any fine sea salt, to taste

Equipment List:
Sharp chef’s knife
Paring knife
Plastic cutting board for fish
Measuring spoons
Measuring cup
Silicone spatula or 2
A pair of scissors
Medium bowl for tuna poke
Skillet large enough to hold 1 sheet of seaweed
Food processor or blender or immersion blender
Medium saucepan (about 3 quarts) for shrimp
Slotted spoon
Bowl for shrimp poke
Strainer or colander
Tea kettle or pot for heating water
Bowl for seaweed
Fine mesh strainer
Small bowl for dressing
Microplane or fine grater
Bowl for food scraps
2 -3 kitchen towels