Appetizer: United States – pōke ▶ Poke (Marinated Raw Fish Salad)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 0 min

Additional 15 min

Total 25 min

Ingredients

1 lb / 450 g sashimi-grade ahi tuna, cut into 1 / 2-inch (1 cm) cubes
2 tbsp (30 ml) soy sauce or tamari for gluten-free
1 tbsp (15 ml) sesame oil
1 tbsp (15 ml) rice vinegar
1 tsp honey or sugar (optional)
1 tsp grated fresh ginger
1 clove garlic, minced (optional)
1 small shallot or 1 / 4 small sweet onion, very thinly sliced
2 green onions (scallions), thinly sliced
1 small avocado, diced (optional)
1 tbsp toasted sesame seeds
1 / 2 tsp crushed red pepper flakes or 1 tsp sriracha (adjust to taste)
1 / 4 cup (about 10 g) chopped seaweed (wakame) or limu (optional)
Cooked short-grain white rice or mixed greens, for serving
Furikake or toasted nori strips for garnish (optional)
Salt and freshly ground black pepper, to taste

Instructions

Safety note: use sashimi-grade fish, keep it chilled, and plan to consume within a day of purchase. Pat the tuna dry with paper towels before cutting.
Prepare tuna: cut the tuna into uniform 1/2-inch (1 cm) cubes and place them in a chilled mixing bowl.
Make the dressing: whisk together soy sauce, sesame oil, rice vinegar, honey (if using), grated ginger, and minced garlic in a small bowl until combined.
Add aromatics and heat: stir the thinly sliced shallot, sliced green onions, and crushed red pepper flakes or sriracha into the dressing.
Combine: pour the dressing over the cubed tuna and gently toss to coat, taking care not to mash the fish. Add the toasted sesame seeds and chopped seaweed if using.
Marinate briefly: refrigerate the dressed tuna for 10–15 minutes to allow flavors to meld (avoid marinating much longer than 30 minutes to preserve texture). If using avocado, do not add it yet.
Adjust seasoning: taste and adjust with a pinch of salt, a dash more soy sauce, sesame oil, or rice vinegar as needed.
Assemble bowls: divide warm rice or mixed greens among serving bowls. Spoon the poke over the rice/greens.
Finish and garnish: top with diced avocado, extra sliced scallions, furikake or toasted nori strips, and additional sesame seeds or chili if desired.
Serve immediately: poke is best fresh. Store leftovers in an airtight container in the refrigerator and consume within 24 hours; note texture will change after refrigeration.