Cut the tuna into bite-size cubes and place in a medium mixing bowl. Pour the Chili Water and shoyu over the tuna cubes. Add the rayu and Sriracha sauce. Mix together and let the tuna marinate for a couple of minutes.

Dice the Hawaiian chiles, ghost pepper and habanero as small as possible and add to the mixing bowl. Add the seaweed salad and mix all the ingredients together.

Before serving, sprinkle the sea salt and Japanese spice on top of the poke. Finish off by adding the tobiko.

Alternatively, you can serve it in a chilled martini glass with the seaweed mix on the bottom and the poke mix on top. You can cut a slit into a Hawaiian chile and hang on the glass as a garnish.

Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Heat the chiles, ginger, garlic, vinegar and salt with 2 cups water in a saucepan, but do not bring to a boil. Stir all the ingredients and place in a bottle or jar (slightly larger than 1 pint) and seal off. (Be cautious of the steam for it will irritate your eyes and nasal cavity.) Refrigerate overnight and allow the flavor to develop in the water. Use as you would any hot sauce.