Ahi Shoyu Poke

Using a very sharp knife, dice ahi into 1/3 – ½ inch cubes. Transfer to a large bowl and fold in shallots, scallions, arame, ¼ teaspoon sea salt, soy sauce and sesame oil. Cover the bowl with plastic wrap and refrigerate for 1 hour.

Once chilled, stir the pokē and taste. Add additional sea salt and soy sauce as needed. Sprinkle the fish with toasted sesame seeds and serve.

For pokē bowls, divide the pokē into 2 portions and serve on top of bowls of steamed rice. Top bowls with additional items such as gari, avocado slices, tobiko, pickled cucumbers, and nori strips. For an appetizer, serve the pokē with tortilla chips or noriten chips.

Note: Marinated akame (sea kelp) can often be found in the refrigerated section of Japanese grocery stores but ogo (also known as ogoniri) can be a bit easier to find at Asian grocery stores (or online) as it’s often sold dried.