Shio koji tuna poke
Total time: 15 minutes
Note: From Myoho Asari of Kojiya in Saiki,
10 ounces sashimi-grade tuna, cut in a large dice
2 tablespoons shio koji
2 small avocados
2 to 3 tablespoons lemon juice
A couple sprigs of dill, one finely chopped and the remainder for garnish
Prepared wasabi (optional)
1. Place the tuna in a large bowl and mix in the shio koji so that it's evenly distributed. Set aside.
2. Peel, seed and cut the avocados into a large dice and sprinkle with just enough lemon juice to coat so that they don't discolor. Add the diced avocado to the tuna mixture. Add dill and mix thoroughly. Divide the mixture into four bowls. Garnish each serving with a small sprig of dill and wasabi if desired. Serve immediately.