Get ready to experience the taste of Hawaii with my Hawaiian Style Ahi Poke recipe! This dish features fresh raw tuna cubes seasoned with salt, toasted sesame oil, and togarashi, delivering a burst of perfect poke flavor in every bite. Savor the authentic flavors of the Hawaiian islands with this easy-to-follow recipe, perfect for any occasion!
Table of Contents
Why I Love This Recipe
What I love about my take on this Hawaiian classic is its simplicity and versatility! I crafted this to be a delightful homemade Hawaiian-style poke dish, perfect for various occasions like appetizers, side dishes, or even as a topping for a poke bowl! Inspired by Hawaiian flavors, just like in my Sesame Seared Ahi Tuna and Blackened Ahi Tuna, this recipe captures the essence of ahi poke all in one bowl!
What makes my recipe special is that it doesn’t use any soy sauce, adhering to the traditional way poke is made. Instead, seasoned cubed ahi with salt, toasted sesame oil, and other seasonings create a savory and nutty flavor profile that’s simply irresistible! This fail-proof recipe is perfect for anyone looking to recreate the flavors of Hawaii at home. Don’t miss out on experiencing the taste of the islands with this easy-to-follow recipe—try it now and indulge in the deliciousness of homemade Hawaiian-style poke!
Ingredients
Ingredients
- Yellowfin Tuna – Sushi/Sashimi Grade Ahi Yellowfin Tuna, also known as ahi in Hawaii. Can be found in the fresh seafood section as well as frozen fillets labeled saku blocks.
- Seaweed Mix – dehydrated seaweed mix containing seaweed, ogo, and agar.
- Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color.
- Coarse Sea Salt – Coarse Sea Salt only. Using regular table salt will end up being too salty.
- Togarashi (red pepper) – Togarashi Japanese chili pepper blend found in most Asian or Japanese supermarkets. A good alternative would be cayenne pepper or red pepper.
- Toasted Sesame Seeds – optional garnish.
- Green Onion – freshly chopped green onion scallions.
📄 Ahi Note
Make sure to use Sashimi-Grade Ahi Tuna. While frozen and thawed varieties can be used, if possible, fresh ahi tuna is the ideal choice for an even more delicious outcome.
Directions
Step 1 Start by patting the ahi tuna dry with paper towels and then carefully cutting it into small, bite-sized cubes.
Step 2 In a mixing bowl, blend together toasted sesame oil, coarse sea salt, red pepper, and toasted sesame seeds.
Step 3 Gently incorporate the tuna cubes and rehydrated seaweed into the mixture, then cover the bowl with plastic wrap and refrigerate for 10 minutes to allow the flavors to meld.
🌀 Mixing Pro Tip
Be Gentle When Mixing the seasoning with the tuna to avoid breaking apart the delicate fish cubes.
🍽️ Serving Pro Tip
For the best serving experience, Garnish With Chopped Green Onions and Serve Chilled. Allowing the flavors to meld in the fridge for at least 30 minutes enhances the taste.
Recipe Variations
Elevate your poke experience by swapping out the ahi for salmon to make Salmon Poke, tako or octopus to create a savory Tako Poke, or use cooked shrimp instead for a delicious Shrimp Poke. These variations offer a unique twist on the traditional Hawaiian poke, allowing you to explore different flavors while keeping the essence of the dish intact.
Pairing Recommendations
Pair this Hawaiian-style Ahi Poke with seafood sides like Hiyashi Wakame Seaweed Salad or Tako Su. Alternatively, serve it atop rice for an Ahi Poke Bowl alongside Tofu Miso Soup or paired with my Hawaiian Spam Musubi brushed with my Spam Musubi Sauce!
Frequently Asked Questions
Can I use frozen tuna for this recipe?
Yes, you can definitely use frozen tuna for this recipe, provided that it's sashimi grade. Freezing tuna is a common practice and can help ensure freshness. To use frozen tuna, simply thaw it in the refrigerator overnight before preparing the recipe. This gradual thawing process helps maintain the quality and texture of the fish.
How do I know if the tuna is fresh?
To determine if the tuna is fresh, rely on your senses. Fresh tuna should have a clean, briny smell, devoid of any strong fishy odor. Additionally, visually inspect the tuna for its appearance. Fresh tuna typically exhibits a vibrant red to ruby red color. Another indicator of freshness is the presence of a slight sheen or coat of oil on the surface of the fish. If the tuna meets these criteria, it's likely fresh and suitable for your recipe.
How do I prevent the fish from becoming mushy?
To prevent the fish from becoming mushy, it's important to handle it gently. When mixing the seasoning, be cautious not to break apart the delicate ahi cubes.
Can I use different types of oil instead of toasted sesame oil?
To maintain the authentic flavor of the dish, it's best to stick to toasted sesame oil. This ingredient is crucial for achieving the distinct taste of Hawaiian-style poke.
Storage Tips
Store any leftovers in an airtight container in the fridge, where it will stay fresh for 3-4 days.
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Watch How To Make It
Hawaiian Style Ahi Poke
Ingredients
- 1 lb Ahi Tuna sushi or sashimi grade, also known as yellowfin tuna
- 2 tbsp Seaweed Mix
- 1 tbsp Toasted Sesame Oil
- 1/2 tbsp Coarse Sea Salt MUST be coarse otherwise will be too salty
- 1/4 tsp Togarashi can replace with ground red pepper
- 1 tsp Toasted Sesame Seed
- 1/2 Stalk Green Onion
Instructions
- Gather all the ingredients.
- Place dried seaweed mix into a bowl with water. Re-hydration should take around 2-5 minutes.
- Chop ahi into 1/2" x 1/2" cubes and set aside.
- In a small mixing bowl, combine toasted sesame oil, coarse sea salt, togarashi, toasted sesame seed and mix well.
- Squeeze out any excess water from the seaweed mix, combine it with the chopped ahi and the poke mix. Once everything is combined, gently press a sheet of plastic wrap onto the poke mix and refrigerate for 10 minutes to allow the flavors to meld together.
- After 10 minutes, transfer to a serving bowl and enjoy chilled!
Nutrition
