Ingredients
Units
Scale
- 12 ounces sashimi-grade ahi tuna, finely diced
- 1/3 cup slivered scallions
- 1/3 cup minced Maui, Vidalia or Walla Walla onion
- 2 1/2 tablespoons chopped ogo seaweed (preferred) or dried nori seaweed flakes
- 1 teaspoon Aleppo pepper flakes
- 1/2 teaspoon red Yuzu Kosho (if unavailable, use Aleppo pepper flakes)
- 1 teaspoon dark sesame oil (Kadoya brand preferred)
- 1/4 teaspoon oyster sauce (optional, or use Japanese soy sauce instead)
- 1/4 teaspoon Japanese soy sauce
- 1 3/4 teaspoons finely chopped salted roasted cashew nuts
- 1/2 teaspoon Hawaiian red salt flakes or sea salt flakes
- 4 shiso leaves, cut into slivers (chiffonade)
- 1 teaspoon Wasabi (green) tobiko
- 1 teaspoon orange tobiko
- 1 teaspoon Yuzu (yellow) tobiko (or just use 3 teaspoons of orange tobiko instead of 3 different tobikos if you so prefer)
- 1 Avocado, diced and tossed with a bit of lime juice to prevent discoloration
- Some mustard or radish sprouts
Instructions
- To prepare the poke, in a bowl combine all the liquid ingredients first, then add in all other ingredients except sprouts and tobiko roes – toss gently.
- Garnish with all 3 Tobiko types and sprouts. Serve immediately.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 205.72 kcal
- Sugar: 1.44 g
- Sodium: 373.69 mg
- Fat: 9.76 g
- Saturated Fat: 1.53 g
- Trans Fat: 0.01 g
- Carbohydrates: 7.81 g
- Fiber: 4.42 g
- Protein: 22.75 g
- Cholesterol: 33.17 mg
