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Asian Inspired Poke with Kamikoto Knives

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  • Author: Honest Cooking
  • Total Time: 35 minutes
  • Yield: 1 1x


A classic poke with asian influences.


  • 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)


  1. Place hijiki in a small bowl andover with boiling water. Let rest until rehydrated, about 5 minutes. Drain and press with paper towels.
  2. 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
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