For the salmon poke salsa:

• 1/4 pound fresh salmon, cubed
• 1/4 cup fresh tomatoes, chopped fine
• 1/4 cup green onion, chopped fine
• 1/4 cup red onion, chopped fine
• 1/4 cup green ogo (seaweed) chopped fine
• 1 tablespoon Hawaiian sea salt
• 1/2 Hawaiian chili pepper, seeded and chopped fine
• 1 tablespoon lime juice
• 1 tablespoon vegetable oil

For presentation:

• 8 gyoza wrappers
• 2 cups cooking oil
• 1/2 pound micro greens
• 1/2 pound mild cheddar cheese, shredded
• 1/2 cup cumin sour cream

To make seared 'ahi poke: Cut 'ahi into logs, combine with soy sauce, ginger, chili powder, cumin for 15 minutes. Heat large skill to hot, smoking heat. Remove 'ahi on all four sides. Cool and dice into small cubes. Set aside.

Combine salmon, tomatoes, green onion, red onion, ogo, sea salt, chili pepper, lime juice and vegetable oil. Toss gently; set aside.

Heat 2 cups oil in heavy, deep pot or in deep-fat fryer and fry gyoza wrappers until a bit puffy and golden brown. You may form them into U-shapes while still hot by gently folding almost in half, or just leave flat like an open-face tortilla. Drain on paper towels.

To assemble, place 'ahi poke logs on gyoza shells. Top with greens, cheese and sour cream, then salmon poke salsa.

Makes 4 servings.

• Per serving: 600 calories, 38 g total fat, 21 g saturated fat, 120 mg cholesterol, greater than 3000 mg sodium, 23 g carbohydrates, 3.5 g fiber, 7 g sugar, 39 g protein.

This poke recipe, by Chester Sims of Laupahoehoe, personified the dish's cross-cultural appeal and multidimensional marriage of flavors and textures. It won the Aloha Festivals award.

Buy the best 'ahi you can afford for this. Find inamona at fish shops and stores that specialize in Hawaiian ingredients, or you can substitute toasted macadamia nuts, chopped.

Aloha-style poke

• 1 pound sashimi-quality 'ahi, cut in 1/2-inch cubes
• 1 cup soy sauce (local-style, such as Aloha Shoyu)
• 1/2 cup Maui onion, cut julienne style
• 4 stalks green onion, finely minced
• 3 tablespoons inamona (roasted kukui-nut mixture)
• 2 tablespoons alae salt
• 2 tablespoons sesame oil
• 3 tablespoons sesame seeds, toasted
• 1 teaspoon garlic, finely minced
• 1 tablespoon sambal (ground red chili paste)
• 1 tablespoon red chili flakes, crushed
• 1/4 cup fresh ogo (seaweed), chopped

Blend all ingredients, tossing lightly. Serve.

Makes 10 servings.