Poke

Cubes of raw ahi tuna dressed in soy sauce, sesame oil and sweet onion, served over rice with avocado and seaweed. It is fresh, light and full of umami.

Where it comes from

Poke originated in Hawaii, where fishers seasoned bite-sized pieces of fresh fish with sea salt, seaweed and crushed kukui nuts. Modern bowls borrow soy and sesame flavors and have become popular worldwide.

Explore the cuisine of United States.

Recipe

Make Poke at home

Serves 4Time 25 minutes

Ingredients

  • 1 lb (450 g) sushi-grade ahi tuna, cubed
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • 1/4 cup sweet onion, thinly sliced
  • 2 green onions, sliced
  • 1 tsp toasted sesame seeds
  • 3 cups warm cooked sushi rice
  • 1 avocado, sliced
  • 1 cup shelled edamame or cucumber slices

How it's made

  1. Buy only sushi-grade tuna and keep it cold until you are ready to mix.
  2. Combine soy sauce, sesame oil, vinegar and onion in a bowl.
  3. Gently fold in the tuna and green onion and chill 15 minutes.
  4. Divide the rice among bowls.
  5. Top with poke, avocado and edamame or cucumber.
  6. Finish with sesame seeds.

Variations

  • Salmon poke: use fresh salmon.
  • Tofu poke: marinated cubes of firm tofu.
  • Spicy poke: with sriracha mayo.

Cook’s tip: Cut tuna against the grain with a very sharp knife for clean, tender cubes.

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About this page

Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.