Appetizer: United States – pōke (Hawaiian seasoned raw fish salad)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

1 lb (450 g) sashimi-grade ahi tuna (yellowfin), skin removed and cut into 1 / 2-inch (1 cm) cubes
2 tbsp (30 ml) low-sodium soy sauce (shoyu)
1 tbsp (15 ml) toasted sesame oil
1 tsp (5 ml) rice vinegar (optional)
1 tsp (5 ml) honey or sugar (optional)
2 green onions (scallions), thinly sliced
1 / 4 small sweet onion or 1 / 4 cup (30 g) thinly sliced white onion
1 tbsp (9 g) toasted sesame seeds
1 / 2 tsp crushed red pepper or a pinch of Hawaiian chili flakes (optional)
1 tbsp (8 g) inamona (roasted kukui nut) or 1 tbsp (8 g) chopped toasted macadamia nuts (optional)
2 tbsp (10 g) limu (Hawaiian seaweed) or 1 tbsp (5 g) rehydrated wakame / nori flakes (optional)
Cooked short-grain rice or mixed greens, for serving (optional)
Avocado slices, cucumber, furikake, pickled ginger, or lime wedges for garnish (optional)
Sea salt or extra soy sauce to taste

Instructions

Safety first: Use only sushi- or sashimi-grade fish and keep it well chilled. Prepare and consume poke the same day; avoid leaving raw fish at room temperature.
Cube the tuna: Pat the tuna dry with paper towels and cut into uniform 1/2-inch (1 cm) cubes. Place cubes in a chilled bowl.
Make the dressing: In a small bowl whisk together soy sauce, toasted sesame oil, rice vinegar (if using), and honey or sugar (if using). Stir in the toasted sesame seeds, crushed red pepper, and inamona or chopped toasted nuts if using.
Combine aromatics: Add the thinly sliced sweet onion, green onions, and limu (if using) to the bowl with the tuna.
Dress the fish: Pour the dressing over the cubed tuna and aromatics. Gently toss with a spoon or spatula until the fish is evenly coated. Taste and adjust seasoning with a pinch of sea salt or extra soy sauce as needed.
Marinate briefly: Let the poke rest in the refrigerator for 5–15 minutes to allow flavors to meld. Traditional poke is lightly marinated—do not sit for hours unless planning a stronger-cured style.
Finish and serve: Serve immediately over a bowl of warm short-grain rice or crisp greens. Garnish with avocado slices, cucumber, extra sesame seeds, furikake, pickled ginger, and a squeeze of lime or shoyu to taste.
Variations and notes: For a more Hawaiian-traditional profile, emphasize shoyu, inamona, and limu. For spicy poke, add more crushed chili, Sriracha, or chili oil. Keep leftovers refrigerated and consume within 24 hours; texture and flavor degrade quickly.