🌺 Prep the Rice

• Rinse the white rice under cold water until the water runs clear to remove excess starch.
• Cook the rice according to your preferred method (rice cooker or stovetop).
• Once cooked, fluff gently and allow it to cool slightly—warm rice is ideal, not hot.

🐟 Prepare the Ahi

• Using a sharp knife, cut the fresh ahi tuna into small, bite-sized cubes.
• Place the cubed ahi into a clean mixing bowl.

🧅 Prepare the Fresh Ingredients

• Finely chop the green onions (green leaf onion) and set aside.
• Finely chop the yellow sweet onion into small pieces for a mild, slightly sweet crunch and set aside.

🥣 Make the Poke Mixture

• Add the chopped green onions and yellow sweet onions to the bowl with the ahi.
• Pour in the shoyu (Aloha Shoyu recommended), and the Inamona over the mixture.
• Drizzle in the sesame oil for a light, nutty richness.
• Sprinkle in a small amount of Hawaiian salt (adjust to taste).

✨ Gently Mix

• Using a spoon or clean hands, gently mix everything together until the ahi is evenly coated.

⚠️ Do not overmix—keep the fish delicate and intact.

🍚 Assemble the Bowl

• Add a serving of warm rice to a bowl (wooden bowl recommended for presentation).
• Spoon the ahi poke mixture over the rice.
• Let some of the sauce naturally soak into the rice for extra flavor.

🌺 Final Touch

• Taste and adjust seasoning if needed (a touch more shoyu or sesame oil if desired).
• Serve immediately for the freshest flavor and best texture.