It’s 4/20 all month and we’re celebrating with an Instagram LIVE Takeover series called Flower Hour.

Topher Jacob, also known as the Hawaiian Alchemist, took over on the high holiday straight from the Aloha State of Hawaii. As an iteration on tuna sushi/sashimi, poke is a great way to customize fresh fish with your own flavors. Check out Topher’s infused poke recipes for an infused mayo, spicy ahi tuna, and shoyu poke that you can make at home with your LEVO.

Ingredients

Infused Mayo (immersion blender)

1 whole egg
1 tablespoon rice wine vinegar
1 teaspoon dijon mustard
1 cup vegetable or canola oil
Pinch Kosher salt

LEVO Prep

Fill pod about 3.5 grams of your flower of choice. Hit the Activate cycle to start. Add 6 oz cup neutral oil.

Set temperature to 185-200°F and time to 2.5 hours.

Instructions
  1. Place egg, lemon juice, and mustard in the bottom of the cup or jar that just fits the head of your immersion blender. This is vital. The circumference of the jar must be just larger than the head of your blender and the egg/lemon juice mixture must reach the blades for this to work. If the mixture does not reach the blades, double the recipe before attempting.
  2. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt. Store in a sealed container in the refrigerator for up to two weeks.
Ingredients

Spicy Ahi Tuna

1 lb fresh sashimi-grade ahi steak, chilled and cut into 1-inch cubes
1 tbsp Soy Sauce
½ tbsp (Infused) Sesame Oil
2 tbsp Chili Sauce (Sambal)
2 tbsp Mayo or Infused Mayo

LEVO Prep

Fill pod about 3.5 grams of your flower of choice. Hit the Activate cycle to start. Add 6 oz cup sesame oil.

Set temperature to 185-200°F and time to 2.5 hours.

Instructions
  1. In a bowl, combine the cubed ahi, soy sauce, sesame oil, sambal, mayo and gently toss with your hands or a spoon.
  2. Adjust the seasoning to your liking.
  3. Serve immediately.
Ingredients

Shoyu / Soy Ahi Poke

1 lb fresh sashimi-grade ahi steak, chilled and cut into 1-inch cubes
1 and 1/2 tablespoons soy sauce (shoyu), plus more to taste
1 tablespoon sesame oil
3/4 teaspoon Hawaiian salt
1/4 cup thinly sliced Maui or yellow onion
1/2 cup thinly chopped green onions
1/8 teaspoon gochugaru or red pepper flakes
1 tablespoon finely chopped macadamia nuts

LEVO Prep

Fill pod about 3.5 grams of your flower of choice. Hit the Activate cycle to start. Add 6 oz cup sesame oil.

Set temperature to 185-200°F and time to 2.5 hours.

Instructions
  1. In a bowl, combine the cubed ahi, soy sauce, sesame oil, salt, Maui (or yellow) onion, green onions, gochugaru, and toasted macadamia nuts and gently toss with your hands or a spoon.
  2. Adjust the seasoning to your liking.
  3. Serve immediately.

Also check out his Herbalist of the Month feature, where Topher shows us how to make an infused strawberry mochi ice cream!

Share what you make with #LEVOmade.

You've successfully subscribed to LEVO
Welcome back! You've successfully signed in.
Great! You've successfully signed up.
Your link has expired
Success! Your account is fully activated, you now have access to all content.