Poke Recipe

Ingredients

For the Basic Poke

• 1½ lbs sushi-grade ahi tuna, cut into ¾-inch cubes
• 3 tablespoons soy sauce (preferably low-sodium)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sea salt
• ½ teaspoon red chili flakes
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds, toasted

For Traditional Accompaniments

• 2 cups cooked sushi rice, cooled
• 1 sheet nori (seaweed), cut into thin strips
• 1 ripe avocado, diced
• 1 cucumber, diced
• 1 tablespoon pickled ginger
• Wasabi for serving

For Garnish

• Additional sesame seeds
• Microgreens or cilantro
• Lime wedges
• Extra green onions, sliced

Selecting the Perfect Fish

The foundation of exceptional poke is impeccably fresh, sushi-grade tuna. Visit a reputable fish market or Japanese grocery store and ask specifically for sushi-grade ahi tuna. The fish should have a deep red color, firm texture, and absolutely no fishy smell – it should smell like clean ocean water.

Look for tuna that has been properly handled and stored at the correct temperature. The flesh should be firm to the touch and have a bright, almost jewel-like appearance. Avoid any fish that looks dull, has brown spots, or feels soft or slimy.

If you’re unsure about the quality, don’t hesitate to ask your fishmonger when the fish arrived and whether it’s suitable for raw consumption. A good fishmonger will be happy to discuss the fish’s quality and origin.

Preparing the Tuna

Using a very sharp knife, cut the tuna against the grain into uniform cubes, approximately ¾ inch on each side. Consistent sizing ensures even marination and creates an appealing presentation.

Work with cold fish straight from the refrigerator – this makes cutting easier and helps maintain the fish’s texture. Clean your knife frequently while cutting to prevent any dragging or tearing of the delicate flesh.

Place the cut tuna in a non-reactive bowl (glass or ceramic), as metal can sometimes impart an off flavor to raw fish. Keep the fish chilled while you prepare the other ingredients.

Creating the Marinade

In a small bowl, whisk together the soy sauce, sesame oil, and rice vinegar. This combination creates the classic poke flavor profile – salty, nutty, and slightly acidic. The rice vinegar adds brightness without the assertiveness of other vinegars.

Add the sea salt and red chili flakes to the mixture. The salt enhances the fish’s natural flavors, while the chili flakes provide a gentle warmth that builds slowly on the palate.

Taste the marinade and adjust as needed. It should be well-balanced – salty but not overwhelming, with the sesame oil providing richness and the vinegar adding brightness.

Marinating the Fish

Pour the marinade over the cubed tuna and gently fold together using clean hands or a rubber spatula. Be gentle to avoid breaking the delicate fish cubes – you want to coat each piece without mashing them.

The fish only needs to marinate for 10-15 minutes. Unlike cooked dishes, raw fish doesn’t benefit from long marination times, which can actually begin to “cook” the fish with acid and make it tough.

Add the sliced green onions and toasted sesame seeds just before serving. These ingredients provide textural contrast and fresh flavor that complements the rich fish perfectly.

Preparing the Rice Base

While the fish marinates, prepare your sushi rice base. The rice should be cooked and seasoned with a mixture of rice vinegar, sugar, and salt, then cooled to room temperature. Proper sushi rice has a slightly sticky texture that holds together without being gummy.

If making rice specifically for poke, use a 1:1 ratio of rice to water, and season the cooked rice with 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt while it’s still warm.

The rice serves as more than just a base – it provides a neutral backdrop that allows the fish flavors to shine while adding substance to make the dish more filling.

Preparing Fresh Accompaniments

Dice the avocado just before serving to prevent browning. The creamy, buttery texture of ripe avocado provides a perfect contrast to the firm fish and adds richness that balances the salty marinade.

Cut the cucumber into small, uniform dice. The cucumber adds refreshing crunch and helps cleanse the palate between bites of rich fish.

Using kitchen shears, cut the nori sheet into thin strips. The seaweed adds authentic oceanic flavor and a pleasant chewy texture that’s traditional in Hawaiian poke.

Assembly and Presentation

For individual servings, place a portion of seasoned sushi rice in each bowl, creating a nest-like depression in the center. This prevents the fish from sliding around and creates an attractive presentation.

Spoon the marinated tuna over the rice, allowing some of the marinade to drizzle down and flavor the rice. The contrast between the ruby-red fish and white rice is visually striking.

Artfully arrange the diced avocado, cucumber, and nori strips around the fish. The variety of colors and textures creates an appealing, restaurant-quality presentation.

Traditional Serving Style

For a more casual, family-style presentation, serve the components separately and let diners build their own bowls. This approach is more interactive and allows everyone to customize their portions.

Provide small bowls of wasabi, pickled ginger, and extra soy sauce on the side. These traditional accompaniments enhance the experience and allow for personal preference adjustments.

Flavor Balance and Timing

The beauty of poke lies in its perfect balance of flavors and textures. Each bite should include a bit of everything – the tender, salty fish, creamy avocado, crunchy cucumber, chewy nori, and seasoned rice.

Serve immediately after assembly for the best texture and flavor. The fish is at its peak when freshly marinated, and the accompaniments maintain their distinct textures when served promptly.

Safety and Storage

Because this dish features raw fish, it’s crucial to maintain proper food safety. Keep everything well-chilled until serving, and don’t let the finished dish sit out for more than 30 minutes.

Any leftover marinated fish should be consumed within 24 hours and kept refrigerated. However, poke is best enjoyed fresh and doesn’t store particularly well due to the delicate nature of raw fish.

Variations and Customizations

While traditional poke is beautifully simple, you can customize it with additions like diced mango for sweetness, edamame for protein, or different types of fish like salmon or yellowtail.

Some modern variations include sriracha mayo, ponzu sauce, or even a touch of citrus zest. However, the classic version showcases why sometimes the simplest preparations are the most perfect.

Cultural Appreciation

Poke represents more than just a dish – it’s a reflection of Hawaiian culture and the island’s relationship with the ocean. The word “poke” means “to slice” or “to cut” in Hawaiian, and this simple preparation method has been used by Hawaiian fishermen for generations.

When preparing and enjoying poke, you’re participating in a culinary tradition that celebrates the ocean’s bounty with respect and simplicity.

This Traditional Hawaiian Poke embodies the philosophy that the best ingredients need the least manipulation. With pristine fish, thoughtful seasoning, and careful preparation, you create a dish that’s both humble and extraordinary – a true taste of paradise that brings the spirit of the Hawaiian islands to your table with every perfect, oceanic bite.