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Regular Shoyu Poke

Ingredients

Scale
  • 1 lb yellowfin tuna steak, sushi or sashimi grade (fresh or flash frozen)
  • 34 tbsp soy sauce, to taste
  • 2 tbsp sesame oil, to taste
  • 1 tbsp toasted sesame seeds
  • 2 tbsp shredded nori
  • 2 scallions, chopped finely
  • 1 tsp Korean gochugaru (optional)
  • 1/4 onion, sliced (optional)

Instructions

  1. Prepare tuna in the same way as above (defrosted, rinsed, and sliced into cubes).
  2. Place in a bowl and add soy sauce, sesame oil, sesame seeds, shredded nori, scallions (reserving a bit of the scallions for garnish), and sliced onions, if using. Bowl #2’s mom likes to add a few teaspoons of gochugaru, as well. Mix thoroughly, until tuna is well coated. Let marinate in the fridge for at least 30 minutes and up to a few hours.
  3. Top with remaining scallions and serve!