Recipe: Shio koji tuna poke

Shio koji tuna poke.
(Glenn Koenig / Los Angeles Times)

Shio koji tuna poke

Total time: 15 minutes

Servings: 4

Note: From Myoho Asari of Kojiya in Saiki, Japan. Make shio koji several days ahead of this recipe. Prepared shio koji also can be purchased at select Japanese markets such as Nijiya, Marukai and Mitsuwa.

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.

Each serving: 200 calories; 19 grams protein; 7 grams carbohydrates; 5 grams fiber; 11 grams fat; 2 grams saturated fat; 28 mg cholesterol; 1 gram sugar; 350 mg sodium.