Step 1

If cooking rice or noodles,start and cook according to directions on the stove.

Step 2

Cut fish (or tofu- blotting extra well first) into ½- ¾ inch cubes. Place in a bowl. Add scallions, garlic,  ginger and sesame seeds.

Step 3

Mix sesame oil, soy sauce and honey in a small bowl, then very gently mix with ahi to coat evenly. (If using tofu, you may need to add more soy and sesame oil -in equal portions- because tofu tends to soak the liquid up like a sponge.)

Step 4

Make the quick ponzu sauce, combining ingredients in a small bowl.

Step 5

Assemble bowls – Divide rice (or other base) among two bowls. Pile poke salad high in the center, and surround with your additional toppings (avocado, cucumber, radish, sprouts, etc)

Step 6

Spoon the fresh ponzu sauce over the veggies and sprinkle with sesame seeds and chili threads (or flakes).

Step 7

Serve with chop sticks and Sriracha.