Ingredients

• 1 1/4 pounds ahi tuna (or any sushi-grade tuna or firm meat sashimi)
• 4 tablespoons sesame oil
• 1/2 cup soy sauce
• 4 teaspoons mirin
• 2 Hawaiian red chiles (can substitute Thai, etc.) finely chopped
• 3/4 cup chopped scallions (reserve some for serving)
• 3 tablespoons toasted sesame seeds (reserve some for serving)
• 2 to 3 cloves garlic minced
• 1 bunch fresh shiso sliced (reserve whole leaf per serving)
• 6 whole nori sheets and 6 half-sheets, toasted
• Kosher salt/ground pepper to taste
• Hot pepper sauce

Instructions

1. Combine ingredients in bowl and cover. Refrigerate for 1/2 hour. Lay whole shiso leaf on plate. Place a scoop of poke on shiso. Then place a scoop of hot rice next to poke. Place a half sheet of toasted nori vertically between poke and rice. Sprinkle sesame seeds, chopped scallions, and shiso. (can be served with sliced cucumber in light ponzu vinaigrette or could work with June's okra.) Serve with whole nori sheets and hot pepper sauce on the side.