Description
There’s no shortage of poke recipes on the internet, but this one comes from somewhere special: Mom’s kitchen. 🌺
Mom’s recipe stays true to the simple, deeply flavorful style of classic shoyu poke: fresh ahi tuna, sweet onion, scallions, and just enough seasoning to let the fish shine. Mix it up and enjoy it on its own as a pupu (appetizer), spooned over warm rice, or piled into a poke bowl with your favorite toppings.
A quick note! Authentic Hawaiian poke uses a few special ingredients like limu and kukui nuts, which may be new if you’re not familiar with Hawaiian cooking. We’ve included detailed descriptions and sourcing guidance in the notes below so you know exactly what to look for (and the best substitutes if you can’t find something). That said, the optional ingredients are truly optional – you can still make an ‘ono poke with just fresh fish, onion, and the sauce.
Ingredients
- 1 pound good-quality ahi tuna, diced into ¾-inch cubes (see Recipe Notes)
- ¼ large sweet onion, thinly sliced (approx. ¼ cup)
- 3 green onions, thinly sliced (approx. ⅓ cup)
- optional: ¼ cup fresh or rehydrated ogo or limu (Hawaiian seaweed, see Recipe Notes)
- 2-3 tablespoons shoyu or low-sodium soy sauce (see Recipe Notes)
- 1 tablespoon toasted sesame oil
- 1 teaspoon Hawaiian sea salt (see Recipe Notes)
- optional: 1 teaspoon finely chopped Inamona or macadamia nuts (see Recipe Notes)
- 1 teaspoon toasted sesame seeds
- ¾ teaspoon crushed red pepper
Instructions
METHOD OVERVIEW:
Gently mix all ingredients. Cover and refrigerate briefly to marinate and allow the flavors to meld. Serve chilled on its own, over rice, or as a poke bowl with your favorite toppings.
STEP-BY-STEP INSTRUCTIONS:
- Mix the ahi poke: In a medium bowl, combine the cubed tuna, sweet onion, green onion, ogo or limu (if using), shoyu, toasted sesame oil, Hawaiian sea salt, inamona or macadamia nuts (if using), toasted sesame seeds, and crushed red pepper. Gently stir to combine. [gallery columns="2" size="full" ids="37335,37337"]
- Marinate: Cover and refrigerate for at least 1 hour to chill and allow the flavors to meld.
- Serve: In Hawaii, poke is commonly enjoyed on its own as a pupu (appetizer). If you prefer to make a meal out of it, try spooning it over warm Calrose rice for the most authentic experience — this is how poke is most often served in Hawai‘i — or build a poke bowl with your favorite toppings. Check out Mom’s Ahi Tuna Poke Bowls recipe – this is how we always make them at home, true to tradition with just a few thoughtful additions for balanced flavor and texture. Enjoy!
Notes
Ingredient Notes:
- Ahi tuna: As the star of this recipe, it’s important to use the best quality fish you can find. Since poke is a raw preparation, source your tuna from a fishmonger you trust. It’s worth noting that labels like “sushi-grade” or “sashimi-grade” are not regulated – instead, I suggest letting your fishmonger guide you to their best selection for a raw dish. If you’re local to the Twin Cities, I love Coastal Seafoods (east metro) and Brookies (west metro). If you can’t find good-quality fresh ahi, this recipe also works well with salmon.
- Ogo and limu are Hawaiian seaweeds traditionally used to add a subtle crunch and briny, oceanic flavor to poke. They can be tricky to find fresh outside of Hawai‘i, so if you can’t find them or prefer to make poke without seaweed, feel free to omit – that’s what my family usually does and it’s always delicious. That said, dried versions are widely available online – simply rehydrate according to package directions before using (you’ll need about 2 tablespoons dried for this recipe).
- Shoyu is the Japanese-style soy sauce commonly used in Hawai‘i, with a slightly mellower, more rounded flavor than standard soy sauce. I love Aloha Shoyu, which is brewed locally in Kona, but any low-sodium soy sauce you have on hand will work just fine.
- Hawaiian sea salt is traditionally used in poke and has a softer salinity than standard table or kosher salt – if you cook Hawaiian recipes often, it’s worth having a bag on hand. I love using ‘alaea salt (the red clay variety pictured), but any coarse Hawaiian salt works well in this recipe. If you don’t have Hawaiian sea salt, the best substitute is rock-style salt – do not use a 1:1 swap with table or kosher salt, which will be far too salty due to their smaller crystals.
- Inamona is finely chopped roasted kukui nut (candlenut), traditionally used to season poke and add subtle richness and texture. It can be tricky to find outside of Hawai‘i, though it’s available online if you’d like to give it a try. If you can’t find inamona, toasted macadamia nuts make a great substitute, with a similar mild flavor and meaty texture. If you prefer to skip nuts altogether, no problem – your poke will still be delicious!
Make-Ahead and Storage:
- Shoyu ahi poke is best enjoyed fresh, the day it’s made. Leftovers can be stored in an airtight container in the refrigerator for up to 1-2 days. Enjoy chilled, straight from the refrigerator.