For the fish: Put the fish in a bowl and toss with the salt. Keep cold.
For the rice: Rinse rice 3 times, then let soak in 2 cups water for 15 minutes.
Cook rice in a rice cooker.
Pour vinegar in a bowl and add sugar. Mix until sugar is dissolved.
Pour rice into a big bowl and carefully pour sushi vinegar over the rice, spreading it evenly on the rice. Thoroughly mix rice and vinegar, then let cool.
For the salad: Chop lettuce to desired size and toss in a bowl with clover sprouts and tomatoes.
For the spicy sesame sauce: Stir together sesame oil and sriracha in a bowl to taste.
For the chile pepper shoyu: Stir together the soy sauce, cane sugar and Hawaiian chile peppers in a bowl.
Prepare four plates with half sushi rice and half salad. Add 1/4 cup pickled ginger to each.
For the Kealia poke: Add the avocado, mango, watermelon, limu, macadamias, sweet onion, green onion, red onion, inamona, crushed red pepper, basil, cilantro and mint to a large bowl. Add 3 ounces spicy sesame sauce. Add fish and mix thoroughly, but gently.
Position the finished poke in the center of your prepared plates. Add 1/2 ounce chile pepper shoyu to the rice on each plate. Add 1/2 ounce ponzu to the salad on each plate.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.