Project Description

Ahi Poke

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Quantity
4 Servings
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Difficulty Level
Easy
Active Prep
Active Prep
10 min
Total Time
Total Time
10 minutes plus chilling

Though it may be trendy now, poke (po-KAY), the Hawaiian dish of seasoned cubed fish, has had a long history on the islands. And it’s no wonder, given the abundance of fresh seafood and the Asian influences to the cuisine. The dish is as popular at family picnics as it is in fine dining establishments. And preparations and ingredients are as variable as one’s imagination. We keep our seasonings basic to highlight the pristine fish. Paradise, found.

See Cook’s Note on buying sushi-grade tuna.

Directions

Combine the fish, soy sauce, onion, scallion, furikake, sesame oil and jalapeños in a bowl. Cover and chill at least 30 minutes before serving.

To serve, spoon 1/2 cup rice in a few lettuce leaves and top with poke. Sprinkle with more furikake, if desired.

When you’re going to eat raw fish, you want to make sure you’re buying super-fresh, sushi-grade fish from a trusted source. Some Japanese markets sell bars of sushi-grade fish, or your local fishmonger can let you know how fresh their fish is. Be sure to let them know you’re going to eat it raw. Fresh fish should have almost no smell and should be firm and have a bright color.

Ingredients

  • 1 pound sushi-grade tuna, preferably big-eye, yellowfin or bluefin tuna, patted dry, cubed into ½- to ¾-inch pieces
  • 2 tablespoons soy sauce
  • 2 tablespoons finely chopped Maui or red onion
  • 2 tablespoons sliced scallion
  • 2 tablespoons wasabi furikake, plus more for serving
  • 2 tablespoons toasted sesame oil
  • 4 tablespoons finely chopped jalapeño, seeded if desired
  • 2 cups steamed sushi rice, for serving
  • Bibb lettuce leaves, for serving