This isn't good at all. I live in Hawaii and we sometimes get free ahi. I like the taste of poke better with cubed ahi, sesame oil, shoyu, tahini, a dash of oyster sauce, chopped chives, chopped maui onion, minced garlic, and seaweed. All to taste. You can omit the oyster sauce or omit the garlic. I would not recommend making this "nut" version at all.

I've done this recipe twice. I'm notorious for my cookie and cake inventions, but wanted to try to have a staple cake batter for carving. The first time (without an extra egg as suggested) The middle didn't rise. And EVERY ingredient I have is fresh. The second time- with the third egg- it rose and baked nicely (mind you I'm following the top v. of the recipe). But even still (I added some kahlua and some sour cream for moisture) it was DRY DRY DRY. Amazing taste with my envisioned Kahlua/Irish Cream frosting cake---but just not up to par. It's going to take a LOT of tweaking to get the right consistency, moisture, and texture I'm looking for in my cakes.

OK- I love to bake, but am not the best baker. I followed this recipe after the comment of half WW flour and half AP flour. I got an amazing workout with the kneading- thanks! I need that! But the end result!? I even sweated some onions and melted a small bit of butter as a glaze- and it was not good. It tastes like bland yeast with a delicious outer shell. I so wanted this to work since quality bagels are so hard to come by where I've moved (Hawaii.) And I love to bake! My ego and my tastebuds are thoroughly shamed....