Dried ogo seaweedabout half of a Noh Foods Hawaiian Poke Mix package; skip if unavailable1
Sweet onionuse Maui onion for best flavor¼
Green onions/scallions2
Sashimi-grade ahi tuna1 lb (454 g)
Toasted white sesame seeds1 tsp
Soy sauce2–3 tbsp
Roasted sesame oil1 tbsp
Diamond Crystal kosher salt⅛ tsp
Gingergrated; optional¼ tsp
Steps
1
Soak the dried seaweed in water for 5 minutes to rehydrate, then squeeze out excess water and cut into 1-inch pieces.
2
Slice one-quarter of the sweet onion into thin slices.
3
Cut the two green onions in half and slice them diagonally into thin pieces.
4
Cut the 1 pound of sashimi-grade ahi tuna into 3/4-inch-wide strips, then cut into bite-sized cubes.
5
Transfer the tuna cubes to a large bowl, then add the onion, seaweed, and green onion to taste.
6
Add 1 tablespoon of roasted sesame oil, 2–3 tablespoons of soy sauce, and a pinch of salt. Optionally, add ¼ teaspoon of grated ginger.
7
Gently mix all ingredients together, cover, and refrigerate for at least 1 hour or up to 12 hours to let the flavors develop.
8
Serve the poke in a bowl or on a plate, sprinkle white sesame seeds on top or garnish with green onion, and enjoy chilled as a main dish with steamed rice or as an appetizer with chips.
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