Shoyu Ahi Poke
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.
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.
A few ways you can serve poke:
- Fill a bowl with veggies. 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
- Add some pickled vegetables such as ginger or kimchi
- As a salad over peppery greens such as arugula or mizuna
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
- 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
- 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.