Appetizer: United States – Hawaii – Ahi Poke

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

- 1 lb (454 g) sashimi-grade ahi tuna, trimmed and cut into 3/4-inch (2 cm) cubes
- 3 tbsp (45 ml) shoyu (soy sauce)
- 1 tbsp (15 ml) toasted sesame oil
- 2 green onions (scallions), thinly sliced (white and green parts separated)
- 2 tbsp (30 g) sweet onion or Maui onion, very finely diced (optional)
- 1 tsp (5 ml) toasted sesame seeds
- 1/4 tsp (1.5 g) sea salt or Hawaiian salt, or to taste
- 1/4 tsp (0.5 g) crushed red pepper or Hawaiian chili flakes (optional, to taste)
- 1 tbsp (2 g) chopped limu (seaweed) or 1/2 sheet toasted nori, crumbled (optional)
- 1 tsp (5 ml) fresh lime juice (optional, brightens flavor)
- Taro chips, wonton chips, or steamed rice, for serving

Instructions

Short Description:
Fresh sashimi-grade ahi tuna cut into bite-sized cubes and quickly tossed in a simple Hawaiian seasoning of shoyu (soy sauce), toasted sesame oil, and green onions for a bright, savory starter. Serve chilled as a small plate with taro or wonton chips.

Regional Notes:
This is the Hawaiian island-style poke that centers on locally sourced, very fresh ahi (tuna) and the classic shoyu-sesame oil-scallion seasoning. Compared with mainland or fusion versions, this variation stays simple and highlights pure fish flavor with minimal additional ingredients like limu (seaweed) or inamona (roasted kukui nut) left optional.

1. Chill a mixing bowl and cutting board briefly; pat the ahi dry with paper towels. Using a sharp knife, cut the tuna into uniform 3/4-inch (2 cm) cubes and place in the chilled bowl.
2. In a small bowl, whisk together the shoyu (3 tbsp / 45 ml), toasted sesame oil (1 tbsp / 15 ml), and lime juice (1 tsp / 5 ml) if using. Taste and adjust: the mix should be noticeably salty and savory but not overpowering.
3. Add the white parts of the green onions and the finely diced sweet onion (if using) to the sauce. Stir in crushed red pepper (1/4 tsp / 0.5 g) and chopped limu or crumbled nori (1 tbsp / 2 g) if using.
4. Pour the sauce over the cubed ahi and toss gently with a rubber spatula or spoon to coat without mashing the fish. Sprinkle in 1/4 tsp (1.5 g) sea salt if needed and adjust shoyu/sesame balance to taste.
5. Fold in most of the green onion tops, reserving a pinch for garnish. Cover and chill the poke in the refrigerator for 10–15 minutes to meld flavors—do not marinate for long periods; poke is best served fresh.
6. Just before serving, give the poke a final gentle toss, scatter toasted sesame seeds (1 tsp / 5 ml) and the reserved green onion tops over the top.
7. Serve chilled as a small plate with taro chips, wonton chips, or a small bowl of steamed rice alongside. Consume within a day and ensure fish is sushi/sashimi-grade for raw consumption.