Homemade Spicy Ahi Poke
In Hawaiian, poke (pronounced poh-KAY) means to slice. It is a traditional Hawaiian dish with diced raw fish. Common forms include tako (octopus) poke, ahi tuna poke, and salmon poke. They come in a variety of flavors Just the ahi alone includes flavors such as shoyu ahi, spicy ahi, Hawaiian style ahi, etc.
Poke bowls, diced raw fish over rice, have become increasingly popular over the last decade. However, depending on where you live, you may not be able to find poke near you. Using this recipe, you will be able to make your own spicy ahi at home!
Ingredients You Will Need
- For the Poke
- For the rice
- 1 cup Japanese short-grain rice
- 4 tbsp seasoned rice vinegar (US) or here (Canada)
- 2 tbsp sugar
- 1 tsp salt
Make sure you can find sashimi/sushi grade tuna before attempting the recipe. You can safely eat sashimi grade tuna raw. For this recipe, you will need about 1/2 pound of tuna. You can either buy it previously frozen or fresh–it doesn’t matter. To maximize freshness, be sure to eat the fish within a couple days of buying it.
When you are ready to make your poke, start by dicing up the fish. You will notice that there are white lines in the slab of fish–that is fish cartilage. You need to try and cut these out as much as possible. The cartilage is tough, and you will not be able to chew them.
Slice your tuna into 1/2 inch cubes and throw them in a mixing bowl.
Mix all ingredients in the bowl with the tuna. You may wish to add more mayo for flavor. Cover the bowl and put it back in the fridge to let the fish marinate in the sauce.
While the fish is in the fridge, make the rice. The best rice to use for poke bowls is Japanese short-grain rice. Cook according to package instructions. If you want to add additional flavor, make sushi rice. Mix 4 tbsp seasoned rice vinegar with 2 tbsp sugar and 1 tsp salt in the rice while it is still warm.
Serve chilled poke over warm rice and enjoy!
Homemade Spicy Ahi Poke
Ingredients
Poke
- 1/2 lbs Sashimi/sushi grade tuna cut into 1/2 inch cubes
- 4 stalks Green onion
- 2 tbsp Shoyu (soy sauce)
- 2 tbsp Mayonnaise (preferably Kewpie Mayo)
- 1 tsp Sesame oil
- 2 & 1/2 tsp Sriracha
Rice
- 1 cup Uncooked rice Preferably short-grain white rice
- 4 tbsp Seasoned rice vinegar
- 2 tbsp Sugar
- 1 tsp salt
Instructions
- Slice the tuna into 1/2 inch cubes. Cut our white cartilage and discard as much as possible.
- Mix all ingredients together. You may wish to add more mayonnaise for flavor.
- Cover mixed poke and place back in fridge.
- Cook rice according to package instructions.
- Optional: add seasoned rice vinegar to rice with salt and sugar to make sushi rice. Add all ingredients to make sushi rice (vinegar, salt and sugar) to the rice bowl. Mix while rice is warm.
- Serve cold poke over warm rice.
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