Skinnytaste > Main Ingredient > Fish Recipes > Shoyu Ahi Tuna Poke

Shoyu Ahi Tuna Poke

This post may contain affiliate links. Read my disclosure policy.
Shoyu Ahi Poke is the traditional Hawaiian dish of raw fish seasoned with soy sauce and sesame oil. You don't have to wait for your next vacation to Hawaii, you can make it yourself, it's easy to do! What matters most is the quality of the fish.

This is my go-to recipe for shoyu ahi tuna, perfect to add to your favorite Poke Bowl.

This is my go-to recipe for shoyu ahi tuna, perfect to add to your favorite Poke Bowl.

Shoyu Ahi Poke is the traditional Hawaiian dish of raw fish seasoned with soy sauce and sesame oil. You don’t have to wait for your next vacation to Hawaii, you can make it yourself, it’s easy to do! What matters most is the quality of the fish. If you like it spicy, you can use this recipe to make these Spicy Tuna Poke Bowls.

I’m obsessed with everything tuna, which is why I love poke. This traditional recipe is from the Poke Cookbook, which features lots of poke recipes, everything from traditional to some creative versions.

You can make this with any other sashimi-grade fish such a salmon instead, or for a vegetarian poke option, swap the tuna for diced watermelon or cooked beets. Then pick a base and add your toppings!

Poke Bowl Toppings

  • Edamame
  • Diced Cucumber
  • Diced Mango
  • Diced Pineapple
  • Seaweed Salad
  • Sweet corn
  • Carrots
  • Sliced jalapeño
  • Fried onions
  • Avocado
  • Macadamia nuts
  • Tobiko
  • Scallions
  • Cilantro
  • Micro Greens
  • Ginger
  • Wasabi
  • Sesame Seeds

A few ways to serve poke:

  • Fill a bowl with veggies. Pictured here I added edamame, carrots, shredded cabbage, cucumbers, avocado and furikaki (this stuff is so good I put it on everything!).
  • You can also serve poke over steamed brown rice, black rice, sushi rice or baby greens.
  • Add some pickled vegetables such as ginger or kimchi.
  • As a salad over peppery greens such as arugula or mizuna
  • With Mango and Avocado like this Hawaiian style Ahi Poke Bowl recipe

Shoyu Ahi Poke is the traditional Hawaiian dish of raw fish seasoned with soy sauce and sesame oil.

Ahi tuna is most commonly used in poke, but salmon, shrimp and other species of fish can be used. The best fish to purchase for poke is fresh, sashimi-grade tuna. However, if you only have access to frozen, that can work too.

Shoyu Ahi Poke is the traditional Hawaiian dish of raw fish seasoned with soy sauce and sesame oil.

More Tuna Recipes

Shoyu Ahi Poke

4.50 from 2 votes
0
Cals:166
Protein:28.5
Carbs:2.5
Fat:4
Shoyu Ahi Poke is the traditional Hawaiian dish of raw fish seasoned with soy sauce and sesame oil.
Course: Dinner, Lunch
Cuisine: American
This is my go-to recipe for shoyu ahi tuna, perfect to add to your favorite Poke Bowl.
Total: 5 mins
Yield: 4 servings
Serving Size: 1 /4 lb poke only (veggies extra)

Ingredients

  • 1 lb sushi grade tuna, cut into 3/4 inch cubes
  • 1/4 cup thin sliced onions
  • 1/2 cup sliced scallions, green parts only
  • 2 tbsp reduced sodium soy sauce*, use coconut aminos for Whole30/Paleo
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sambal oelek or sriracha

Instructions

  • In a medium bowl combine all the ingredients and gently fold until mixed well.
  • Serve immediately or cover tight and refrigerate for up to a day.
  • If you let it marinate, you may need to add another splash of soy sauce to taste.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

*use gluten-free soy sauce for gluten-free diets.

Nutrition

Serving: 1 /4 lb poke only (veggies extra), Calories: 166 kcal, Carbohydrates: 2.5 g, Protein: 28.5 g, Fat: 4 g, Cholesterol: 44 mg, Sodium: 512 mg, Fiber: 0.5 g, Sugar: 0.6 g

Categories:

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:




21 comments on “Shoyu Ahi Tuna Poke”

  1. Hi! New reader to your blog and finding lots of interesting ideas. May I ask -for this recipe, to get your vegetable ‘curls’ did you use a mandoline or a wide vegetable peeler? It looks so pretty, I’d like to replicate that look and we of course eat with our eyes first! (I’d love to find carrots that wide across) Thanks.

  2. Avatar photo
    Ronda Ballinger

    I have been an avid fan of your cookbooks/recipes for the very simple reason of delicious, healthy recipes that include SERVING SIZE!! I count calories and the beautiful photo certainly added a lot more calories than the stated.

  3. Okay I know poke is with tuna fish can yu replace it with something else other than tuna. I know this is a stupid question.

  4. Hi Gina,
    So coincidencidental, I was searching for poke recipes yesterday; so glad to see you post one!

    Where did you buy your tuna (or any to-be-eaten raw fish)? And how did you determine that it was sushi grade? That’s my biggest concern about doing poke at home.

    1. I go to my local trusted fishmonger and ask him for sushi grade. I always call ahead to see what he has and where it’s from, how fresh, etc.

  5. Oh my god I’ve been in love with poke since my honeymoon in Hawaii! Rare tuna is probably one of the things I miss most about being pregnant! Will be making this as soon as the little one pops out in August haha!

  6. I looove poke! I haven’t tried making it myself – I usually end up getting it out. Definitely seems worth a shot though! It’s the perfect springtime bowl in my opinion!

  7. Looks delicious!  Avocado not included in points, correct?  Also looks like there are carrots and cucumber in the photo!!

  8. The bowl looks delicious. But I can’t see where the onions are? What about how to treat edamame, purple cabbage, veggies in pretty spirals? And siracha? Or wasabai paste? The recipient looks like soy sauce and sesame on fresh tuna…
    Can you add how to treat all the additions in your description and photos that aren’t included in the recipe?

    1. The recipe is for the fish only, the onions are part of the fish. I just added a bunch of raw veggies to my bowl and some edamame, carrots, cucumbers, avocado, etc

  9. The bowl looks delicious. But I can’t see where the onions are? What about how to treat edamame, purple cabbage, veggies in pretty spirals? And siracha? Or wasabai paste? The recipient looks like soy sauce and sesame on fresh tuna…

  10. Made something similar to this but called it a sushi Bowl. Added some cauliflower “rice” made with sesame oil, avocado, raw tuna, soy sauce and seaweed salad.