Ingredients:

  • 1 pound (450g) sushi-grade ahi tuna, cut into ½-inch cubes
  • ¼ cup (60ml) soy sauce (low-sodium preferred)
  • 2 tablespoons (30ml) sesame oil
  • 2 tablespoons (30ml) seaweed flakes (nori komi furikake)
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15g) finely grated fresh ginger
  • 1 clove garlic, minced
  • 1 green onion, thinly sliced
  • 1 teaspoon (5g) sesame seeds
  • ½ teaspoon (2.5g) red pepper flakes (optional, for heat)
  • Cooked sushi rice (optional)
  • Sliced avocado (optional)
  • Edamame (optional)
  • Thinly sliced cucumber (optional)
  • Radish sprouts (optional)

Instructions:

  1. Inspect the tuna for any imperfections. Pat dry with paper towels. Cut the tuna into uniform ½-inch cubes.
  2. In a medium mixing bowl, whisk together soy sauce, sesame oil, seaweed flakes, rice vinegar, ginger, garlic, green onion, sesame seeds, and red pepper flakes (if using).
  3. Gently fold the cubed tuna into the marinade, ensuring it's evenly coated.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Serve chilled poke over cooked sushi rice. Garnish with sliced avocado, edamame, cucumber, and radish sprouts, if desired.