A refreshing, authentic tuna poke.
I grew up eating poke – Hawaiian style. I remember when the mainland poke trend blew up in Los Angeles, I was so confused about it since it was very different from the poke I was used to.
One of the main differences is that Hawaiian style poke is marinated. The flavors are left to mix and marry and while it’s usually pretty simple, it’s flavorful. Mainland style poke is more like a sashimi salad: fresh cut up sashimi fish is mixed on the spot with sauces and a huge variety of toppings and served to be eaten right away. Even though they are both good, I have a soft spot for Hawaiian poke.
My favorite is spicy tuna poke (I’ll post a recipe in the future!) but I wanted to post the most simple ahi tuna poke, which is my second favorite kind.
It’s perfect paired with steamed rice or you can go fresh and put it on a salad! I also love it with kale noodles.
Tuna Poke / ポキ
Ingredients
- 1 lb sushi grade tuna cut into small cubes
- 4 tbsp soy sauce
- 2 tbsp sesame oil
- 1/3 cup green onions chopped
- 1 tbsp sesame seeds
Instructions
- Combine the ingredients in a bowl and mix well.
- Cover and refrigerate for a minimum of 30 minutes or more to marinate.
- Top with extra sesame seeds and green onions and serve.
Notes
Shop this post:
Japanese Short Grain Koshihikari Rice (Shirakiku)
California-grown Medium Grain Japanese Rice
Sesame Oil / 胡麻油
Soy Sauce / 醬油
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