📝 About This Recipe
Transport your senses to the shores of Oahu with this vibrant and authentic Ahi Poke, a cornerstone of Hawaiian coastal cuisine. This dish celebrates the pristine quality of sashimi-grade yellowfin tuna, accented by the nutty depth of toasted sesame, the salt of the Pacific, and a gentle kick of ginger and ogo seaweed. It is a refreshing, protein-rich masterpiece that balances delicate textures with bold, umami-forward flavors for the ultimate island experience.
🥗 Ingredients
The Fish
- 1 pound Sashimi-grade Ahi (Yellowfin) Tuna (fresh, chilled, and cut into 3/4-inch cubes)
The Marinade
- 1/4 cup Soy Sauce (Shoyu) (use high-quality Japanese style)
- 1 tablespoon Toasted Sesame Oil (for a rich, nutty aroma)
- 1 teaspoon Rice Vinegar (unseasoned)
- 1/2 teaspoon Honey or Agave (to balance the salt)
- 1 teaspoon Fresh Ginger (grated or finely minced)
- 1 clove Garlic (grated into a paste)
- 1/2 teaspoon Red Pepper Flakes (adjust to heat preference)
The Aromatics & Texture
- 1/2 cup Sweet Maui Onion (thinly sliced into half-moons)
- 3 stalks Green Onions (thinly sliced, white and green parts)
- 2 tablespoons Ogo Seaweed (rehydrated and chopped (optional but traditional))
- 1 tablespoon Inamona (Roasted Kukui Nut) (can substitute with crushed toasted macadamia nuts)
- 1/2 teaspoon Sea Salt (Alaea Hawaiian Salt) (to taste)
For Serving
- 1 tablespoon Toasted Sesame Seeds (black and white mix)
- 3 cups Steamed White Rice (warm or room temperature)
- 1 piece Avocado (diced)
👨🍳 Instructions
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1
Ensure your Ahi tuna is extremely cold. Use a very sharp chef's knife to slice the tuna into uniform 3/4-inch cubes. Keeping them uniform ensures a consistent mouthfeel.
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2
Place the cubed tuna into a large stainless steel or glass mixing bowl. If you are working in a warm kitchen, place this bowl inside a larger bowl filled with ice to keep the fish chilled.
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3
In a separate small whisking bowl, combine the soy sauce, toasted sesame oil, rice vinegar, honey, grated ginger, and garlic paste.
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4
Whisk the marinade vigorously until the honey is fully dissolved and the oil is emulsified into the soy sauce.
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5
Add the sliced Maui onions, half of the green onions, and the rehydrated ogo seaweed to the bowl with the tuna.
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6
Pour the marinade over the tuna mixture. Using a rubber spatula, gently fold the ingredients together. Be careful not to bruise the delicate fish.
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7
Sprinkle in the red pepper flakes, Alaea salt, and the crushed inamona (or macadamia nuts). Fold once more to distribute.
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8
Taste a single cube of tuna. If it needs more salt, add a tiny splash of soy sauce; if it needs more heat, add more red pepper flakes.
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9
Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 15 minutes, but no longer than 45 minutes. Over-marinating will cause the salt to 'cook' the fish and change the texture.
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10
Prepare your serving bowls by adding a base of warm steamed rice or salad greens.
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11
Give the poke a final gentle stir. The fish should look glossy and the onions slightly softened.
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12
Spoon a generous portion of poke over the rice. Top with fresh diced avocado, the remaining green onions, and a sprinkle of toasted sesame seeds.
💡 Chef's Tips
Always buy 'Sashimi Grade' or 'Sushi Grade' fish from a reputable fishmonger to ensure it is safe for raw consumption. If Maui onions aren't available, use a Vidalia onion or soak red onions in ice water for 10 minutes to remove their harsh bite. Keep the fish as cold as possible throughout the entire process; cold tuna has a much better texture and flavor. Avoid using 'liquid' ginger from a jar; fresh-grated ginger provides a bright, zingy contrast that is essential to the dish. For a spicy version, fold in a tablespoon of Sriracha and a dollop of Kewpie mayonnaise at the very end.
🍽️ Serving Suggestions
Pair with a crisp, cold Japanese Lager or a fruity, dry Rosé to complement the umami. Serve alongside a side of sea salt edamame or a pickled cucumber (Sunomono) salad. For a low-carb option, serve the poke inside butter lettuce cups or over a bed of shredded cabbage. Enjoy with crispy wonton chips or taro chips for a delightful crunch that contrasts the soft fish. Freshly sliced tropical fruit like mango or pineapple makes a wonderful sweet side dish.