Ahi Poke

Method5 steps · about 15 min

1. 1

   Step 1: Keep the ahi refrigerated at 40°F (4°C) or below until preparation. Pat it dry and cut the 1 lb fish into bite-size 1-inch cubes with clean utensils. This dish is served raw; use fish obtained specifically for raw consumption and keep it cold.

   Uses 1 lb ahi tuna sold for raw consumption, cut into 1-inch cubes

2. 2

   Step 2: Put the cubed ahi in a bowl. Add 1–2 tbsp soy sauce to taste and the 1 tbsp sesame oil, then mix gently.

   Uses Cubed raw ahi · 1–2 tbsp soy sauce, to taste · 1 tbsp sesame oil

3. 3

   Step 3: Fold in the diced small sweet onion (1 small) and the chopped 2 green-onion stalks. If using, add the 1 tsp grated ginger, 1 tbsp finely chopped prepared inamona or macadamia nuts, and 1 tsp Hawaiian sea salt. Mix gently until evenly distributed.

   Uses Seasoned raw ahi · 1 small sweet onion, diced · 2 stalks green onion, chopped · 1 tsp grated ginger, optional · 1 tbsp finely chopped inamona or macadamia nuts, optional · 1 tsp Hawaiian sea salt, optional

4. 4

   Step 4: Cover the mixed poke and refrigerate for 5 minutes to combine the flavors. Keep the fish cold until serving.

   Chill ahi poke · 5 minUses Mixed ahi poke

5. 5

   Step 5: Serve the cold poke promptly with hot cooked white rice alongside it. Keep any poke awaiting service refrigerated; do not leave it sitting over the hot rice.

   Uses Chilled ahi poke · Hot cooked white rice, as desired for serving alongside the cold poke