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Asian Inspired Poke with Kamikoto Knives

Honest Cooking
A classic poke with asian influences.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer
Cuisine Hawaiian
Servings 1


  • 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


  • 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.