Description
A classic poke with asian influences.
Ingredients
Scale
- 1 tablespoon wakame seaweed salad
- 1 teaspoon dried hijiki seaweed
- 14 ounces raw sashimi-grade tuna (cut into 1/2-inch cubes)
- 1 scallion (thinly sliced)
- 1/2 avocado (thinly sliced)
- 1 teaspoon white sesame seeds
- 4 teaspoons soy sauce
- 3 teaspoons toasted sesame oil
- 1 teaspoon ponzy
- 1 teaspoon honey (more or less to taste)
- Crushed red pepper
- Kosher salt
- Steamed rice (if eating as a meal)
Instructions
- Place hijiki in a small bowl andover with boiling water. Let rest until rehydrated, about 5 minutes. Drain and press with paper towels.
- Add tuna, scallion, sesame seeds, ponzu, soy sauce, sesame oil, honey, and optional crushed red pepper to bowl. Season with salt to taste. Marinate for 5 minutes, then serve with hijiki and avocado over warm rice, and a wakame salad on the side.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Hawaiian