A classic Hawaiian Shoyu Ahi Poke featuring fresh sushi-grade tuna marinated with soy sauce, oyster sauce, sesame oil, ginger, and chili, mixed with sweet Maui onion, scallions, and ogo seaweed. Served with warm short-grain rice and furikake.
1. Slice tuna into bite-sized chunks.
2. Cover ogo seaweed with water, let sit for 5 minutes, drain, and cut into smaller pieces.
3. Combine shoyu, oyster sauce, sesame oil, and chili paste.
4. Combine tuna, salt, onions, scallions, the sauce, sesame seeds, and grated ginger.
5. Serve with warm rice or chips and optionally top with avocado, cumber and furikake.
