1. Using a sharp knife cut ahi into 1-centimeter cubes.
2. In a bowl, place the ahi and season it with ½ teaspoon of salt mixture.
3. Add onions, brazil nuts, sea asparagus, soy, inamona and avocado.
4. Stir the tuna mixture gently to mix.
5. On a plate, drizzle sakawayaki reduction and tobiko aioli.
6. Spoon the Ahi Poke on the plate.
7. Sprinkle, inamona, green onion, and chili pepper jelly over ahi poke and serve.