For the fish: Put the fish in a bowl and toss with the salt. Keep cold.
For the rice: Rinse rice 3 times, then let soak in 2 cups water for 15 minutes.
Cook rice in a rice cooker.
Pour vinegar in a bowl and add sugar. Mix until sugar is dissolved.
Pour rice into a big bowl and carefully pour sushi vinegar over the rice, spreading it evenly on the rice. Thoroughly mix rice and vinegar, then let cool.
For the sauce: Stir together the soy sauce, cane sugar and chile peppers.
For the poke: Add the avocado, mango, limu, sweet onion, green onion, red onion, furikake and inamona to a large mixing bowl. Add the sauce and chile oil, then the fish, and mix thoroughly and gently.
Plate on a bed of sushi rice, then add pickled ginger and enjoy.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Hanalei Poke, Kauai, HI
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