FOR THE OGO, SESAME, AND FRIED GARLIC TOPPING
Dried ogo: 1/4 oz
White sesame seeds: 1 tbsp
Black sesame seeds: 1 tbsp
Fried garlic: 2 tbsp
Hawaiian sea salt: 1/4 tsp
FOR THE POKE
Fresh 'ahi suitable for eating raw: 1 lb (cut into 3/4-inch cubes)
Dungeness crabmeat: 4 oz (picked over for shells)
Lemon-infused olive oil: 1.5 tbsp
Toasted sesame oil: 1 tsp
Finely grated lemon zest: 1 tsp
Hawaiian sea salt: 1/2 tsp, plus more to taste
Recipe inspired by Justin Firmignac’s winning dish from the 2026 Kauaʻi Poke Fest
Born and raised on Maui, Justin Firmignac followed a family tradition in the culinary arts, traveling throughout Hawaiʻi to deepen his knowledge of the islands’ food and culture. He now oversees both Haleiwa Joe’s locations on Oʻahu.
Firmignac developed Aliʻi Momona Poke specifically for the 2026 Kauaʻi Poke Fest. The combination of ʻahi, Dungeness crab, lemon oil, crab fat, house-made ogo furikake, fried garlic, and sesame earned him first place and the festival’s Crystal Poke Bowl.
Because the competition supplied ingredients but no quantities or instructions, this home-kitchen adaptation recreates the dish’s defining flavors rather than Firmignac’s exact formula.
- Place the dried ogo in a bowl of cold water and soak for 2 to 3 minutes. Drain thoroughly, squeeze out as much water as possible, and finely chop.
- Combine the ogo with the white sesame seeds, black sesame seeds, fried garlic, and Hawaiian sea salt. Set the topping aside.
- In a large chilled bowl, whisk together the lemon oil, sesame oil, lemon zest, and Hawaiian sea salt.
- Add the ʻahi and fold gently until the fish is lightly and evenly coated.
- Add half of the Dungeness crabmeat and fold once or twice, taking care not to break it apart.
- Divide the poke among four chilled bowls. Top each serving with the remaining Dungeness crab and the ogo, sesame, and fried garlic mixture. Serve immediately.
