Ingredients:

  • 1 lb (450 g) Sushi-Grade Ahi Tuna (Yellowfin), very cold
  • 1/2 tsp (2.5 ml) Flaky Sea Salt (like Maldon)
  • 1/4 cup (60 ml) Low-Sodium Soy Sauce or Tamari (for gluten-free)
  • 2 tbsp (30 ml) Toasted Sesame Oil
  • 1 tbsp (15 ml) Rice Vinegar (unseasoned)
  • 1 tsp (5 ml) Fresh Ginger, finely grated
  • 1 small clove Garlic, minced
  • 1/2 tsp (2.5 ml) Sriracha or Chili Garlic Sauce (adjust to heat preference)
  • 1/4 cup (40 g) Sweet Onion (e.g., Maui or Vidalia), finely diced
  • 3 Scallions (Spring Onions), thinly sliced (white and green parts, separated)
  • 2 tbsp (30 g) Roasted Macadamia Nuts or Cashews, roughly chopped
  • 2 tbsp (30 g) Dried Seaweed (Ogo or Wakame), rehydrated and roughly chopped (Optional but traditional)
  • 2 cups (400 g) Cooked Short-Grain White Rice or Brown Rice (cooled)
  • 1 Avocado, sliced
  • Sesame Seeds, for garnish

Instructions:

  1. Prep the Fish Safely: Ensure the tuna is as cold as possible. Pat the tuna block dry with paper towels. Using your sharpest knife, cut the tuna into uniform 3/4-inch (2 cm) cubes. Place the cubes gently into a chilled mixing bowl.
  2. Prep Aromatics: Finely dice the sweet onion and slice the scallions. If using dried seaweed, rehydrate it according to package directions, squeeze out excess water, and roughly chop.
  3. Mix the Marinade: In a small bowl, whisk together the soy sauce (or Tamari), toasted sesame oil, rice vinegar, grated ginger, minced garlic, and Sriracha until fully emulsified.
  4. Marinate the Poke: Sprinkle the 1/2 tsp of sea salt over the cubed tuna. Gently fold in the diced sweet onion, the white parts of the sliced scallions, the chopped nuts, and the optional chopped seaweed. Pour the prepared marinade over the tuna mixture.
  5. Chill (Crucial Step): Use a rubber spatula to gently fold the sauce into the fish. Cover the bowl and refrigerate for a minimum of 30 minutes (do not exceed 1 hour, or the fish texture will compromise).
  6. Assemble and Serve: Scoop the cooled rice into individual serving bowls. Give the poke a final, gentle toss. Spoon the marinated poke generously over the rice base. Arrange avocado slices alongside the fish. Finish with a sprinkle of the reserved green scallions and sesame seeds.