In a small bowl, whisk together the light soy sauce, sesame oil, grated ginger, sambal oelek, rice vinegar, and sugar until sugar dissolves and mixture is uniform.

Pour about two thirds of the dressing over the cubed tuna and gently fold to coat (reserve the remaining dressing to drizzle at service). Let the tuna marinate in the fridge for 5–10 minutes while you prepare the rest. Do not marinate longer than 15 minutes to preserve texture.

Vegetables & Aromatics

Thinly slice the green parts of the scallions and very thinly slice the white onion. If using cucumber, peel (optional) and dice into small pieces. Gently dice the avocado into 1/2-inch pieces and toss lightly with a squeeze of lime if desired to prevent browning.

Fold the prepared green onion, white onion, and cucumber (if using) into the marinated tuna gently so the tuna remains intact. Taste and adjust seasoning — add a pinch of salt or a little more sambal if you want more heat.

Garnishes & Serving

Arrange the chips on a platter or individual plates. Spoon the tuna poké onto the center or into small serving bowls alongside chips.

Top the poke with diced avocado. Sprinkle toasted sesame seeds and furikake or torn toasted nori over the top. Finish with a light crack of black pepper and an extra drizzle of the reserved dressing or a squeeze of lime.

Serve immediately so the chips remain crisp. Leftover poké (without chips) can be refrigerated in an airtight container and consumed within 24 hours.