Poke

• 0.5 lb. sashimi-grade fish: e.g., salmon, tuna, hamachi, or octopus

Group A

• 1 tsp. seasoned Hawai'ian salt
• 1 Tbsp. sesame or white truffle oil
• 1 oz. ogo

Group B

• 1 tsp. red pepper flakes
• 1 Tbsp. soy sauce
• 1 tsp. oyster sauce
• 1–2 tsp. Sri Racha sauce
• 1–2 cloves garlic, minced
• 1 green onion, chopped fine
• 2 Tbsp. minced shallots or yellow onion
• 2 Tbsp. red onion, cut into half-moons
• 0.5 tsp. sugar

Add a few of group B to all of group A, mix in the diced fish, and let stand in the refrigerator for a half hour before serving.

It's really that simple. Think about what effect you want and balance the flavours accordingly. If you use white truffle oil, don't use sesame oil, Sri Racha or oyster sauce; a little green onion and a very little garlic will have a nice understated efect. Don't overdo it.