📝 About This Recipe
Transport your senses to the shores of O'ahu with this authentic Hawaiian Poke, a dish that celebrates the ocean's bounty with simplicity and soul. High-quality, sashimi-grade Ahi tuna is cubed and marinated in a delicate balance of savory shoyu, nutty toasted sesame oil, and a hint of sea salt. This recipe honors the traditional roots of the dish by incorporating crunchy ogo seaweed and 'inamona (roasted kukui nut), creating a vibrant starter that is both refreshing and deeply satisfying.
🥗 Ingredients
The Fish
- 1 pound Sashimi-grade Ahi Tuna (fresh, never frozen if possible, cut into 3/4-inch cubes)
The Marinade
- 3 tablespoons Soy Sauce (Shoyu) (use Aloha brand for authenticity or a high-quality Japanese shoyu)
- 1 tablespoon Toasted Sesame Oil (pure, dark toasted)
- 1 teaspoon Honey or Mirin (to balance the saltiness)
- 1 teaspoon Rice Vinegar (unseasoned)
Aromatics and Texture
- 1/4 cup Sweet Maui Onion (very thinly sliced into half-moons)
- 3 pieces Green Onions (thinly sliced, whites and greens separated)
- 2 tablespoons Ogo Seaweed (fresh or rehydrated, roughly chopped)
- 1/2 teaspoon Hawaiian Sea Salt (Alaea) (or coarse Kosher salt)
- 1/2 teaspoon Red Chili Flakes (adjust to preferred heat level)
- 1 tablespoon Inamona (Roasted Kukui Nut) (optional; can substitute with toasted crushed macadamia nuts)
For Garnish
- 1 teaspoon Toasted Black and White Sesame Seeds (for visual contrast)
- 1/4 cup Radish Sprouts or Microgreens (for a peppery bite)
- 1/2 piece Avocado (cubed just before serving)
👨🍳 Instructions
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1
Place a stainless steel or glass mixing bowl in the refrigerator for 10 minutes before starting; keeping the fish cold is essential for safety and texture.
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2
Using a very sharp chef's knife, pat the Ahi tuna dry with paper towels to remove excess moisture.
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3
Slice the tuna into uniform 3/4-inch cubes. Avoid 'sawing' the fish; use one long, smooth pulling motion to maintain the integrity of the flesh.
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4
In the chilled mixing bowl, whisk together the shoyu, toasted sesame oil, honey (or mirin), and rice vinegar until well combined.
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5
Add the cubed tuna to the bowl and gently toss with a rubber spatula or spoon to coat every piece of fish with the marinade.
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6
Fold in the sliced Maui onions, the white parts of the green onions, the chopped ogo seaweed, and the chili flakes.
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7
Sprinkle the Hawaiian sea salt and the 'inamona (or crushed macadamia nuts) over the mixture and toss once more.
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8
Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 15 minutes, but no longer than 45 minutes. Any longer and the salt will begin to 'cook' the fish and change the texture.
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9
Just before serving, gently fold in the cubed avocado if using, taking care not to mash the pieces.
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10
Taste one piece of fish. If it needs more brightness, add a tiny splash of rice vinegar; if it needs more salt, add a pinch of Alaea salt.
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11
Transfer the poke to a chilled serving platter or individual glass bowls.
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12
Garnish generously with the green parts of the sliced onions, toasted sesame seeds, and radish sprouts.
💡 Chef's Tips
Always buy 'sashimi-grade' fish from a reputable fishmonger and tell them you are eating it raw. If Maui onions are unavailable, use a Vidalia onion or soak red onions in ice water for 10 minutes to remove their harsh bite. Do not over-marinate the fish; the beauty of poke is the fresh, clean taste of the raw tuna rather than a pickled texture. For a spicy version, add a teaspoon of Sriracha and a dollop of Kewpie mayonnaise to the marinade. Ensure your knife is razor-sharp to prevent bruising the delicate tuna fibers.
🍽️ Serving Suggestions
Serve as a standalone appetizer with crispy wonton chips or taro chips for dipping. Pair with a crisp, dry Riesling or a cold Japanese Lager to cut through the richness of the sesame oil. For a light lunch, serve over a bed of chilled cucumber noodles or mixed greens. Accompany with a side of pickled ginger (gari) and a small dab of wasabi. Offer a chilled glass of iced green tea with a hint of honey for a non-alcoholic pairing.