Hawaiian limu ahi poke

A very nostalgic dish that many us grew up with reminiscent of sun, sand, brine, salt and the fresh ocean air. With this recipe you can always adjust seasoning and heat depending on your taste.

Prep Time: 20 Minutes
Marinating Time: 5 Minutes
Servings: 1-2

8 Ounces Sashimi Grade Fresh Center Cut Ahi Yellowfin Tuna, small to medium cubes
2 Pinch Hawaiian Salt (fine ground white or ala’e red)
1/8 Teaspoon Inamona (ground kukui nut)
1 Tablespoon Chili Pepper Water (substitute 1 teaspoon garlic chili paste + 2 teaspoons water )
1 Pinch Hawaiian or Thai Red Chili, minced (substitute dried red chili)
2 Tablespoons Ogo, small diced (fresh seaweed)
1 Tablespoon Green Onion, small diced
1 Tablespoon Sesame Oil
½ Tablespoon Shoyu
8-10 Slivers Sweet Onion
1/8 Teaspoon Furikake (seasoned seaweed + sesame seeds)
Mix till combined then chill and serve. Consume within 24 hours.
By itself or over a bowl of rice eaten with chopsticks.