I made this poke as a filling for my onigiri, but it could easily be served just as it is with maybe some steamed rice.
1 Tbs. hijiki seaweed
1 lb. ahi, sushi grade raw tuna
2 green onion, green parts only, minced
2 Tbs. Japanese soy sauce
1 Tbs. dark sesame oil
1 tsp. black sesame seeds
1 green onion, green parts only, sliced finely
1. Put the hijiki in a small bowl and cover it with warm water.
2. Let the hijiki soak for 15-20 minutes and then drain the liquid, pressing out as much as possible.
3. Chop the tuna medium fine.
Tip: You do not want any large pieces, but you do not want to turn it into a paste either.
Note: Since you are going to chop up the tuna into bits, you do not need to get the pretty tuna pieces used for sashimi. As they cut up those attractive slabs of fish there are little scraps of tuna that remain. The store I went to sold these separately for half the price.
4. Put the ahi, hijiki, and the rest of the poke ingredients in a bowl and mix well.
5. Cover the bowl with plastic wrap and refrigerate for at least ½ an hour.
Tip: Remix the poke occasionally while it is melding.
6. Garnish with some green onion and serve slightly chilled with rice.