• Before You Start: Please note that I recommend a marinating time of 1 hour for the poke to develop the best flavor. If you‘re short on time, you can always marinate for less time or serve it without marinating. Now, gather all the ingredients.
  

To Prepare the Ingredients

• To a small bowl, add 1 small clump Hawaiian ogo seaweed (dried) and enough water to cover. Soak for 5 minutes to rehydrate.
  
• Squeeze the water out and cut the ogo into smaller pieces, about 1 inch (2.5 cm) long.
  
• Thinly slice ¼ sweet onion lengthwise.
  
• Thinly slice 2 green onions/scallions.
  
• Cut 1 lb sashimi-grade tuna into bite-sized cubes, about ¾ inch (2 cm). Transfer the tuna to a large bowl.
  

To Season and Marinate

• Add the onion, ogo, and green onion to the bowl.
  
• Add 2–3 Tbsp soy sauce, 1 Tbsp toasted sesame oil, and ⅛ tsp Diamond Crystal kosher salt.
  
• Optionally, you can grate the ginger and add ¼ tsp ginger to the mix.
  
• Gently mix it all together. Cover the poke and marinate it in the refrigerator for at least 1 hour (or up to 12 hours in advance) to develop the flavors.
  

To Serve

• Serve the poke in a serving bowl or plate. Sprinkle 1 tsp toasted white sesame seeds on top. Enjoy Poke as a main dish with steamed rice or serve it as an appetizer.
  
• You also can serve it donburi style in a poke bowl over steamed rice—typically 1⅔ cups (250 g) of cooked Japanese short-grain rice per donburi serving. Add your favorite toppings like sliced avocados, edamame, and sliced cucumbers. For more ideas for toppings, see my Poke Bowl recipe.
  

To Store

• It‘s best to enjoy it on the same day. You can keep it in the refrigerator for up to 24 hours.