Ingredients:

  • 1 pound (450g) sushi-grade Ahi tuna, cut into ½-inch cubes
  • ¼ cup (60 ml) soy sauce (low sodium preferred)
  • 2 tablespoons (30 ml) sesame oil
  • 2 tablespoons (30ml) rice wine vinegar
  • 2 tablespoons (30ml) Sriracha (or less, to taste)
  • 1/4 cup (20g) chopped green onions, white and green parts
  • 1 tablespoon (7g) roasted sesame seeds
  • 1 teaspoon (5g) grated fresh ginger
  • 1/2 teaspoon (2.5g) red pepper flakes (optional, for heat)
  • 1 teaspoon (5ml) lime juice
  • Avocado, sliced (optional)
  • Toasted seaweed snacks (nori) (optional)
  • Spicy mayo (Sriracha mixed with mayonnaise) (optional)
  • Edamame (optional)

Instructions:

  1. Inspect tuna for any bones or sinew. Cut the Ahi tuna into ½-inch cubes.
  2. In a medium-sized mixing bowl, whisk together soy sauce, sesame oil, rice wine vinegar, Sriracha, green onions, sesame seeds, grated ginger, red pepper flakes (if using), and lime juice.
  3. Gently fold the cubed tuna into the marinade, ensuring all pieces are coated.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Spoon the poke into bowls. Garnish with sliced avocado, toasted seaweed snacks, and a drizzle of spicy mayo, if desired. Serve immediately.