- 1 pound sashimi grade 'ahi or fresh aku
- 1 cup ogo seaweed (a crunchy, branched variety sold fresh in fish shops) or limu kohu (a soft, succulent branched seaweed of various colors)
- 1 Hawaiian chilies, finely chopped
- Hawaiian salt to taste
- Cut fish into small squares. Gently toss with seaweed, chilies and salt to taste. Serves 4-6, depending on serving size.