Ingredients:

  • 450 g (1 lb) Ahi Tuna (Yellowfin), sashimi-grade, cut into 2 cm cubes
  • 10 g (2 tsp) Flaky Sea Salt
  • 60 ml (¼ cup) Light Soy Sauce
  • 15 ml (1 Tbsp) Toasted Sesame Oil
  • 10 g (1 Tbsp) Fresh Ginger, minced finely
  • 5 g (1 tsp) Red Pepper Flakes
  • 40 g (½ cup) Sweet Onion (Maui or Vidalia), thinly sliced or diced
  • 4 Spring Onions (Scallions), thin slices

Instructions:

  1. Dry and Cube: Gently pat the tuna pieces completely dry with a paper towel. Using a very sharp knife, cut the tuna into even 2 cm (¾-inch) cubes. Place the cubed tuna in your mixing bowl and sprinkle with the flaky sea salt. Toss gently once.
  2. Assemble the Marinade and Aromatics: In a small bowl, whisk together the soy sauce, toasted sesame oil, minced ginger, and red pepper flakes until well combined. Prepare the sweet onion and the white parts of the spring onion.
  3. Combine and Marinate: Pour the prepared dressing over the salted tuna cubes. Add the sliced sweet onion and the white parts of the spring onion. Using a rubber spatula, fold the mixture gently 3 or 4 times. Transfer the poke into an airtight container and refrigerate for a minimum of 30 minutes.
  4. Finish and Serve: Just before serving, gently fold in the diced avocado and blanched edamame (if using). Serve immediately in chilled bowls, garnished with the reserved green spring onion tops, toasted sesame seeds, and the nori ribbons.