Stephen Stromberg's Ahi Tuna Poki (Photo by Bill Pruyn)

During the second half of 2010, Executive Chef Stephen Stromberg took the lead in moving to and updating the menus at North Scottsdale’s Sapporo. This recently revamped property wanted a chef who was an expert in fusion food, and they certainly found it with Stephen.

Stromberg says, “From a culinary standpoint, creativity and exploration have always been the most fun and exciting things for me in the kitchen. Sapporo’s diversity with teppanyaki, great sushi offerings, and a broad Pacific Rim menu provides an amazing platform from which to work. Its unique styles and indigenous ingredients make creating traditional dishes fun and truly satisfying.”

Our group of 14 thoroughly enjoyed our evening, from the unique and delicious sushi and appetizers to the teppanyaki.  Sapporo drinks were also creative and exceptional.

Many dishes were complicated and many simple. My request was for an easy-to-prepare dish. Chef Stromberg shared his recipe for Ahi Tuna Poke:

Sapporo Scottsdale Ahi Tuna Poke – Serves 4

Ingredients:

6 ounces Ahi tuna, ½ inch dice

½ avocado, ½ inch dice

1 T scallions, thin julienne

1 T cilantro, finely chopped

2 T soy sauce

½ t Sriracha sauce (Thai hot sauce)

1 T granulated sugar

1 T rice vinegar

½ T sesame oil

1 T sesame seeds, white

1 bowl wonton or pita chips

Method:

• Place first 9 ingredients in a bowl and mix together gently.
• Transfer mixture into a serving bowl and garnish with seeds.
• Any chips can be used (crispy wonton, pita, corn, or flour tortilla).
• Serve immediately.

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Freelance travel writer Maralyn D. Hill, Epicurean Explorer, is President of the International Food, Wine & Travel Writers Association. Maralyn focuses on food, spas, travel, and wine, while still covering meetings, incentives, and corporate assignments.

Website, Blogs & Email: Where and What in the World, NoraLyn, IFWTWA Profile, mdhill@noralyn.com

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