Paul Joseph Garrido, Dinner Cook,
Sheraton Waikiki Hotel

4 Hawaiian ahi sashimi blocks (3 oz. each)
1 tablespoon Trader Horn Mexican seasoning
Orange Sweet Potato Flour Tortilla
2 teaspoons Avocado Sweet Chili Sauce
4 ounces sunflower or radish sprouts, cut off roots
Papaya Jicama Relish

Season ahi with the Mexican seasoning and sear in a nonstick pan over medium high heat on all four sides until medium rare. Remove from pan and cut into eight sashimi slices. One at a time, roll a tortilla to form a cone, charred side should be on the outside. Fill with 1 tablespoon Avocado Sweet Chili Sauce, then place 1 ounce sunflower sprouts in cone to resemble a flower vase. Place tortilla cone on plate so that sprouts are facing downward and its point is at 2 o'clock. Next place a piece of fish up against sprouts in the center of cone. Continue overlapping the rest of fish so that it forms a half circle. Next spoon 2 tablespoons Papaya Jicama Relish in center. Lastly, on the left hand side of each sashimi slice, place a 1/4-inch dot of Avocado Sweet Chili Sauce, leaving about 1 1/4-inch between the sauce and sashimi. Ready to serve. Makes 4 servings.
Note: Fish should be prepared just before you are ready to assemble on plate.

3 tablespoons orange sweet potato, cooked and peeled
1/2 cup all-purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon baking powder
3 tablespoons tap water
1/8 teaspoon turmeric
1/8 teaspoon paprika
2 teaspoons extra virgin olive oil

Place sweet potato in a bowl and mash with a fork until smooth. Add flour, sugar, salt and baking powder. Mix with finger tips until it resembles cornmeal. In a separate bowl combine water, turmeric and paprika; mix well. Slowly add water to flour mixture to form a crumbly dough. Mix dough with your hands until it holds together. (Be careful not to over mix.) Place dough on a work surface and knead until smooth. Divide into 4 pieces and shape each into a smooth ball. Cover with plastic wrap and refrigerate 10 to 15 minutes.

1/2 cup ripe avocado
1/2 tablespoon lime juice
2 teaspoons sweet chili sauce
1/4 teaspoon salt

In a bowl combine all ingredients and mix with a hand whip until smooth.

2 1/2 tablespoons diced ripe papaya
2 1/2 tablespoons diced jicama
2 1/2 tablespoons diced red bell pepper
1 teaspoon chopped Chinese parsley
1 1/2 teaspoons extra virgin olive oil
Salt and black pepper to taste

In a bowl combine all ingredients; toss gently. Set aside.