Hawaiian Ahi Tuna Poke

Lately I have been having the absolutely worst cravings for seafood.  Apparently that means I might be deficient in fatty acids or protein.  Or I just want some seafood.  And it certainly didn't help that I started coming across pictures of tuna poke ("poh-kay") from Hawaii, which is becoming the "it" food of 2016 according to the internet.  And we know the internet is never wrong.  So here you are, the most up-to-date food trend.  Because I've always wanted to be trendy.  Okay, not really, but it fulfills my seafood craving and makes my tummy happy, and that's all that really matters.

Note: My furikake was ebi fumi (shrimp-flavored), but you can use whatever flavor makes you happy.  And honestly?  This is kind-of like making tuna salad.  Just add whatever you want in whatever amounts taste good to you.  The basic poke is ahi tuna-onion-soy sauce-sesame oil-candlenuts.  Explore from there.  Also feel free to explore sashimi-grade salmon instead of tuna.

Hawaiian Ahi Tuna Poke

1 pound sashimi-grade ahi tuna, cut into ½-inch cubes
2 tablespoons soy sauce
1 tablespoon sesame oil
4 tablespoons chopped green onions
4 tablespoons furikake
1 teaspoon grated ginger
½ teaspoon minced roasted garlic
¼ teaspoon Sriracha hot sauce
¼ teaspoon Hawaiian pink sea salt
1 to 2 tablespoons Kewpie mayonnaise (optional)
½ Hass avocado, cut into ½-inch cubes (optional)
Chopped candlenuts or macadamia nuts, for garnish

Combine all ingredients in a bowl, except avocado and nuts.  Refrigerate, covered, for two hours to let the flavors meld.  Mix in avocado and sprinkle with nuts before serving.

Makes 2 meal portions or 4 appetizer portions