Step 1

Make The Shoyu Poke: To cut the ahi, use a very sharp knife and cut it against the grain into 1/2-inch pieces. (If you are having a hard time slicing the fish, you can freeze it for just a few minutes to help firm it up and make it easier to cut. If you’re eating the poke on its own, go ahead and cut the fish into bigger (3/4 or 1-inch) pieces.)

Step 2

Combine ahi with the soy, chile, sesame oil, and sweet onion. Cover and refrigerate in the coldest part of the fridge or nest in the refrigerator in a bowl of ice water for at least 30 minutes and up to 3 hours to thoroughly chill. Stir in the scallions just before using. Meanwhile, make the slaw and tostadas.

Step 3

Make The Slaw: Halve the cabbage and notch out the core of the cabbage. Place the cabbage flat-side down on a board and slice crosswise into thin shreds (you want about 3 cups total). Mix with the rice wine vinegar, honey, and cilantro and set aside at least 5 minutes before using.

Step 4

Bake The Tostadas: Heat oven to 500°F and arrange a rack in the middle. Brush both sides of tortillas with the oil and place on a rimmed baking sheet. Bake until golden and crisp, about 5 minutes. Cool slightly before serving.

Step 5

Assemble And Serve: Layer the tostada with a quarter of the slaw, top with a quarter of the poke, a few slices of avocado, and a sprinkling of sesame seeds. As desired, drizzle with some mayonnaise and serve.