Hawaiian Poke is a simple, yet stunning and impressive dish. Cubes of raw sashimi grade ahi tuna are marinated in soy sauce, sesame oil, sweet onions, and scallions. It’s fresh, it’s healthy, and even better yet – there’s no cooking required!
As an Alaskan, I’ve always been a fan of fresh seafood (especially halibut ceviche), but it wasn’t until I was in high school that I was introduced to the world of raw seafood/sushi. Ahi tuna quickly became a favorite, and when I was introduced to poke, well… it was love at first bite!
My family loves poke salad because it’s so uniquely different from anything else we eat. While there are places we can get it here in Alaska, it’s not commonly found on restaurant menus. So it’s a treat anytime we’re able to have it!
What is Poke (pronounced POH-Kay)
Poke combines diced raw, fresh fish with a simple marinade of soy sauce, sesame oil, onions, and sometimes seaweed. It’s served as a snack, appetizer, or main course, and often paired with a side of rice.
Don’t care for raw fish/seafood? Try my shrimp poke! It’s a popular recipe with my readers.
Where to Purchase Sushi Grade Tuna
I recommend purchasing ahi/yellowfish tuna for poke through a reputable fishmonger, or market.
Important things to keep in mind:
- Tuna bought to be eaten raw must be sashimi or sushi grade. Sashimi or sushi grade means it’s safe to be eaten raw, and it’s of high enough quality to taste delicious in its raw form.
- Fresh, high quality sashimi or sushi grade tuna should smell of the ocean, but it should not have a strong fishy smell.
- The color should be a vibrant red.
- If the fishmonger asks you if you’d like some of the toro, that is the fatty under belly area of the tuna. This area is pinker in color (vs. a vibrant red), and has a buttery texture rich in flavor since it’s higher in fat. I like a little toro in my poke, but I don’t like the entire batch to be toro.
- Transport your tuna from the store to home in a cooler with ice, and keep it stored in the refrigerator until ready to cut/serve.
Other Hawaiian Poke Ingredients
- Bragg’s Liquid Aminos (or regular soy sauce if you’re not gluten-free)– Soy sauce, which is made from fermented soy beans, provides a deep umami flavor, that simply can’t be replaced with anything else in this ahi poke recipe. Use your favorite brand of soy sauce, just make sure it’s not the lite or reduced sodium (because they aren’t as flavorful).
- Sesame Oil– Sesame oil has a rich nutty flavor, perfect for enhancing the flavor profile of this dish.
- Maui Onion or Sweet Onion– Maui onion is a particular onion native to Maui, Hawaii, that is sweet in flavor. Not many stores on the mainland carry it, so substitute with sweet onion.
- Scallions (green onion)– These are milder and sweeter onions that add such a beautiful green pop to the poke sushi.
- Optional Ingredients– Hawaiian salt (or sea salt), seaweed, sesame seeds, finely minced ginger, crushed macadamia nuts, hot pepper flakes or Korean red pepper flakes
What to Serve with Hawaii Poke
- Rice – My family prefers Thai Jasmine Rice, but brown rice, or sushi rice would also be excellent. Serve your rice either at room temperature or slightly warm (but not too hot, otherwise it will cook the raw tuna).
- Thinly Sliced Cabbage– Surprisingly, thinly sliced cabbage is one of my favorite things to eat with poke, or any kind of sashimi since it lends a fresh, slightly sweet and cold crunch. It complements the ahi tuna poke perfectly.
- Wakame (Seaweed) Salad– While you can make your own seaweed salad at home, I buy ours at a specialty Asian market in the city.
- Avocado– Creamy, ripe avocado slices or chunks work well with poke.
- Pickled Ginger or Other Pickled Vegetables– There is a food truck in Talkeetna, Alaska, that serves pickled onions with their poke. It’s such a fun pairing, so if you have any pickled veg, try serving it with your Hawaiian poke.
- Fresh Mango or Pineapple– Because what else would pair well with Hawaiian poke? Definitely Hawaiian fruits!
How Long Does Poke Salad Stay Fresh?
I prefer to eat poke the day it’s made; however, it should last up to 2 days in the refridgerator.
Hawaiian Poke Recipe
Hawaiian Poke
Hawaiian Poke is a simple, yet stunning and impressive dish. Cubes of raw sashimi grade ahi tuna are marinated in soy sauce, sesame oil, sweet onions, and scallions. It's fresh, it's healthy, and even better yet - there's no cooking required!
Ingredients
- 1 lbs. sashimi grade ahi/yellowfin tuna
- 1 ½ tablespoons Bragg's Liquid Aminos (or regular soy sauce if not gluten-free)
- 1 tablespoon sesame oil
- ¼ cup thinly sliced Maui onion or sweet onion
- ¼ cup thinly sliced scallions
Optional Ingredients
- Hawaiian salt, to taste
- sesame seeds
- shredded dried seaweed
- red pepper flakes or Korean red pepper flakes
- crushed macadamia nuts (see recipe notes)
Instructions
- Cut the ahi/yellowfin tuna into 1-inch cubes, and place in a medium-sized mixing bowl.
- Add the Bragg's Liquid Aminos, sesame oil, sweet onion, and scallions, and gently stir together.
- Taste a cube of tuna, and add more Bragg's Liquid Aminos or Hawaiian salt to taste.
- Season with optional ingredients, if desired. Refrigerate until ready to serve. Consume within 2 days.
Notes
Tuna bought to be eaten raw must be sashimi or sushi grade. Sashimi or sushi grade means it’s safe to be eaten raw, and it’s of high enough quality to taste delicious in its raw form.
If you add crushed macadamia nuts, I recommend using no more than 1-2 tablespoons. Mix them in just before serving (otherwise they will lose their crunch).
I prefer to eat my poke the day it's made, however, it should last up to 2 days in the refrigerator.
What to Serve with Poke:
- Rice - My family prefers Thai Jasmine Rice, but brown rice, or sushi rice would also be excellent. Serve your rice either at room temperature or slightly warm (but not too hot, otherwise it will cook the raw tuna).
- Thinly Sliced Cabbage- Surprisingly, thinly sliced cabbage is one of my favorite things to eat with poke, or any kind of sashimi since it lends a fresh, slightly sweet and cold crunch. It complements the ahi tuna poke perfectly.
- Wakame (Seaweed) Salad- While you can make your own seaweed salad at home, I buy ours at a specialty Asian market in the city.
- Avocado- Creamy, ripe avocado slices or chunks work well with poke.
- Pickled Ginger or Other Pickled Vegetables- There is a food truck in Talkeetna, Alaska, that serves pickled onions with their poke. It's such a fun pairing, so if you have any pickled veg, try serving it with your Hawaiian poke.
- Fresh Mango or Pineapple- Because what else would pair well with Hawaiian poke? Definitely Hawaiian fruits!
Did you make this Hawaiian poke recipe? If so, please consider leaving a star rating and comment with your thoughts!
Don’t forget to snap a pic and tag me on Instagram @allergyfreeak and #allergyfreealaska with your poke pics!
Chrystal says
The flavor combination in this Hawaiian poke is out of this world! I can’t get enough of it.
Mēgan says
Oh yay! Thanks, Chrystal. Glad you like it!