The Chef & Owner: Rodolfo ManzonThe Restaurant: TemarisThe Dish: Tokyo Temaris


1 lb. of yellow fin tuna (loin)1/4 cup of scallions, diced1 Tbs of tobiko3 Tbs of yellow chili sauce3 Tbs of guacamole1/2 cup of kimchee sauce 1/2 cup of sriracha hot sauce1 cup of sushi grade white rice, cooked almonds, to garnish ginger, to garnish

Method of Preparation:

-Start by finely dicing the tuna. Then, combine it with scallions and tobiko (also known as sergeant eggs).

-Next, Chef Rodolfo adds a yellow chili sauce. The yellow chili sauce consists of sesame oil combined with white cheese, milk and yellow chili pepper.

-After, add a dab of guacamole and stir. 

-Then, pour in some kimchee and sriracha sauce. Stir it all together one more time.

-Now, make rice balls by taking cooked white rice and placing it in a piece of plastic wrap. Then, form the rice into small balls and remove the plastic wrap.

To Plate:

Top the rice balls with the tuna mix, a little yellow chili sauce, guacamole and more tobiko. You can garnish with almonds and ginger.

Serving Suggestion:


Serves: 2


Take a copy of the recipe to the restaurant and receive a complimentary Tokyo Temaris. (Valid for one month after the air date.)

Temaris1250 South Miami AveMiami, FL

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