Ingredients:

  • 1.5 lbs Sushi-grade Ahi Tuna (Yellowfin or Bigeye), chilled and patted dry
  • 0.5 small Maui onion, sliced paper-thin into half-moons
  • 3 green onions, white and light green parts only, thinly biased-sliced
  • 10g Ogo seaweed or rehydrated Wakame, roughly chopped
  • 4 tbsp Shoyu (High-quality Japanese soy sauce)
  • 1 tbsp Toasted sesame oil
  • 1 tsp Rice vinegar (unseasoned)
  • 1 tsp Fresh ginger, grated into a paste
  • 0.5 tsp Hawaiian sea salt (Alaea) or Maldon sea salt

Instructions:

  1. Prepare the Tuna. Take your 1.5 lbs of chilled Ahi Tuna and pat it completely dry. Identify the grain and slice into uniform 1 inch cubes using a long, single stroke motion. Note: Drying the fish is the difference between a glossy poke and a watery one.
  2. Set Up the Chill Station. Fill a large bowl with crushed ice and place your stainless steel mixing bowl inside. This maintains the 'Cold Chain Integrity' while you work.
  3. Whisk the Marinade. In a small glass jar, combine 4 tbsp Shoyu, 1 tbsp toasted sesame oil, 1 tsp rice vinegar, and 1 tsp grated ginger paste. Whisk until the oil and soy are fully emulsified.
  4. Prep the Aromatics. Slice 0.5 Maui onion into paper thin half moons and biased slice 3 green onions. Roughly chop 10g of Ogo or rehydrated Wakame.
  5. Combine the Elements. Place the tuna, Maui onions, green onions, and seaweed into the chilled bowl. Sprinkle with 0.5 tsp Hawaiian sea salt.
  6. The Marinating Phase. Pour the liquid marinade over the tuna. Toss gently with a spoon until every surface of the fish is glistening.
  7. The Wait. Place the bowl in the fridge for exactly 15 minutes. This is the Osmosis Rule in action.
  8. Final Assembly. Divide 2 cups of prepared sushi rice into four bowls. Top with the tuna, 1 cubed avocado, 0.5 cup cucumber, and 0.5 cup edamame.
  9. Garnish and Serve. Sprinkle with 1 tsp toasted sesame seeds and serve immediately while the fish is perfectly chilled. $img_2$