Ahi tuna poke

I crave sushi at least weekly. Unfortunately, Alex doesn't. It's also not wise to frequent sushi restaurants all the time. That's when I resort to making poke. I've been storing ahi tuna steaks in the freezer because I have been making poke weekly. It is the ideal sashimi fix: quick to throw together using simple ingredients that enhance the flavor of the fish. I eat it alone, atop wonton crisps, as a salad on a bed of mixed greens and sliced English cucumber, or as a side with (brown) rice. If you're a sashimi aficionado, this shall be your go-to when that craving strikes. I've also made poke with sashimi grade albacore and tilapia. The recipe is so versatile; you could make poke out of any sushi-friendly fish. Yum!
Ahi Tuna Poke
Ingredients:
1 lb ahi tuna, cut into 3/4" cubes
Hawaiian salt to taste
2 tsp sesame oil
Red chili pepper flakes to taste
Furikake rice seasoning (includes seaweed and sesame seeds together) sprinkled generously
1/4 cup chopped green onion
1 avocado, sliced

Directions:
1. In a medium bowl, combine ahi tuna cubes, Hawaiian salt (I use about 1 tbsp), chili pepper flakes, green onion, and Furikake rice seasoning. Drizzle sesame oil on top. Mix well. Refrigerate at least two hours before serving.
2. Serve with avocado slices. Enjoy with wonton crisps, rice, a salad of mixed greens and sliced English cucumber, or alone!