Hawaiian Ahi Poke with Sweet Onion and Scallions

What you need

• 500 g (1 lb) sushi-grade ahi tuna, very cold
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 80 g (1/2 cup) sweet onion, thinly sliced
• 3 scallions, thinly sliced
• 1 tsp sesame seeds
• 1/2 tsp coarse sea salt, or to taste
• 1/4 tsp red pepper flakes, optional
• 1 sheet nori, optional

Method

Restated from the original video

1. 1

   Put a mixing bowl in the fridge for 10 min so the fish stays cold while it is handled.

2. 2

   If using nori, snip the sheet into thin strips with scissors.

3. 3

   Cut the tuna into 2 cm (3/4 in) cubes with a sharp knife.

4. 4

   Tip the tuna into the chilled bowl and add the soy sauce, sesame oil, onion, scallions, sesame seeds, salt and pepper flakes.

5. 5

   Fold gently with a spoon until every cube is coated, without mashing the fish.

6. 6

   Scatter the nori strips over the top and fold once more.

7. 7

   Cover and chill for at least 15 min and no longer than 1 hour, since the soy sauce starts to cure the tuna.

8. 8

   Taste and add a pinch more salt if needed. Serve cold, on its own or over rice that has cooled to room temperature.

9. 9

   Raw fish carries a small risk, so buy tuna labeled sushi-grade from a trusted seller, keep it refrigerated and eat the poke the same day.

Imported from maplewoodroad.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.