Spicy Ahi Poke

I posted a poke recipe before and it’s great. This time, I tried making a version we recently had in Oahu called the CA roll poke. It’s the perfect combination of fresh and decadent. Make this and eat it over rice or salad.

Spicy Ahi Poke on the left, other poke recipe on right
  • 1/2 lb sushi grade ahi tuna, diced into 1/2” chunks
  • 1/4 cup kewpie mayo
  • 3 TBSP Sriracha
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp freshly grated ginger
  • 1-2 green onion, thinly sliced
  • 1/4 hot house English cucumber, super thinly sliced
  • 1 avocado, diced into 1/4” chunks
  • 1-2 TBSP tobiko

Mix mayo, sriracha, soy sauce and sesame oil. Taste and adjust to your liking (it will mellow a bit).

Combine tuna, veggies and sauce. Do not over mix or you’ll have smashed tuna and the avocado pieces will disappear

Refrigerate for at least 20 mins or up to 1 day.

Serve with shiso leaf, pickled ginger, and furikake, over rice or salad and wasabi lotus chips on the side if you can find them.

Poke

Ya’ll. Poke. That “e” ain’t silent on this one. It’s refreshing and filling and a perfect way to end summer. Go out and get some sushi grade tuna today and make it.

  • 1/2 lb sushi grade ahi tuna, cubed into 1/2” pieces
  • 1/2 red onion, thinly sliced
  • 4 tsp soy sauce
  • 2 tsp sesame oil
  • 1 tsp rice wine vinegar
  • 1 garlic clove, minced super fine
  • 1/2” piece fresh ginger, minced super fine
  • 2 green onion, sliced thinly
  • furikaki
  • Shiso leaves (optional)
  • Avocado, sliced thinly
  • Pickled ginger
  • Wasabi paste
  • Fried wonton wrapper (or I was able to score these fried lotus chips that were wasabi flavored)

Mix ginger, garlic, soy sauce, vinegar and sesame oil together. Taste and adjust for your preferred flavor. Add fish and red onions to a bowl. Add marinade and refrigerate for 20 mins.

Arrange plate, add fish and top with furikake. Enjoy by itself or with sushi rice.