Appetizer: United States – Ahi Poke (Hawaiian marinated raw tuna salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

1 lb (450 g) sushi-grade ahi tuna (yellowfin), skin removed and cut into 1 / 2-inch (1.2 cm) cubes
3 tbsp (45 ml) shoyu (soy sauce), low-sodium if preferred
1 tbsp (15 ml) toasted sesame oil
1 tsp Hawaiian sea salt or kosher salt, to taste
2 scallions (green onions), thinly sliced, white and green parts separated
1 / 4 medium sweet onion (Maui or Vidalia), very thinly sliced
1 tsp freshly grated ginger (optional)
1 / 2 tsp crushed red pepper flakes or 1 small Hawaiian chili, finely chopped, adjust for heat
1 tsp toasted sesame seeds
1 tsp honey or granulated sugar (optional)
1 tsp rice vinegar or juice of 1 / 2 lime (optional)
1–2 tbsp (15–30 ml) limu (Hawaiian seaweed) or rehydrated wakame, chopped (optional)
To serve (optional): steamed short-grain rice, sliced avocado, cucumber, macadamia nuts, furikake, or additional sesame seeds

Instructions

Keep the tuna well chilled until ready to use. Use only sushi/sashimi-grade fish and a very sharp knife.
Cut the tuna into uniform 1/2-inch cubes. Place the cubes in a chilled bowl and return to the refrigerator while assembling the other ingredients.
In a separate mixing bowl combine the shoyu (soy sauce), toasted sesame oil, grated ginger (if using), crushed red pepper or chopped chili, honey or sugar (if using), and rice vinegar or lime juice (if using). Stir until blended.
Add the white parts of the sliced scallions and the thinly sliced sweet onion to the marinade. Let them sit 1–2 minutes to soften and release flavor.
Remove the tuna from the refrigerator and gently fold it into the marinade and onion mixture until the cubes are evenly coated. Do not overwork the fish; use a light hand to avoid bruising.
Taste one cube and adjust seasoning: add a pinch of salt or a little more soy sauce for saltiness, a touch more sesame oil for richness, or extra chili for heat.
If using limu or wakame, fold it in now along with the toasted sesame seeds. Reserve some green scallion slices and sesame seeds for garnish.
Marinate briefly in the refrigerator: 5–15 minutes for light seasoning and texture. Traditional poke is not marinated for long; extended marinating will soften the fish.
To serve: spoon poke into bowls over steamed short-grain rice for a poke bowl, or serve on a bed of greens. Garnish with sliced green scallion tops, additional sesame seeds, furikake, sliced avocado, or cucumber as desired.
Consume the poke the same day it is prepared. Store leftovers tightly covered in the refrigerator and use within 24 hours.