Tulo

Ahi Poke Recipe

Sushi-grade ahi needs almost nothing done to it: a short soak in soy sauce, sesame oil, and rice vinegar seasons the fish without overpowering its texture, and cutting it into even cubes means every bite gets the same ratio of tuna to marinade.

Prep
20 min
Cook
0 min
Total
20 min
Servings
4

Ingredients

Servings4
  • 1 lb sushi-grade ahi tuna, cut into 1/2-inch cubes
  • 1/4 cup soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 3 whole green onions, thinly sliced
  • 1/4 cup sweet onion (such as Maui or Vidalia), finely diced
  • 1 tbsp toasted sesame seeds
  • 1 whole avocado, diced
  • 2 tbsp macadamia nuts, chopped
  • 2 cups cooked short-grain white rice, for serving
  • 1 tsp sriracha, for drizzling (optional)

Nutrition per serving

Calories
397
Protein
32g
Carbs
30g
Fat
16g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Pat the ahi tuna completely dry with paper towels, then cut it into even 1/2-inch cubes so every piece marinates and eats the same way.
  2. 2In a medium bowl, whisk together the soy sauce, sesame oil, and rice vinegar.
  3. 3Add the cubed tuna to the bowl along with the green onions, diced sweet onion, and sesame seeds. Toss gently with a spatula or your hands, being careful not to mash the fish.
  4. 4Cover and refrigerate for 15 to 20 minutes, no longer. The acid in the marinade will start to firm up and 'cook' the surface of the fish the way ceviche does if it sits too long.
  5. 5Just before serving, fold in the diced avocado and chopped macadamia nuts so they stay intact instead of turning mushy.
  6. 6Divide the cooked rice among four bowls and spoon the poke over top.
  7. 7Drizzle with sriracha if using, and serve immediately while the tuna is still cold and the avocado is fresh.

Tips & variations

  • Buy tuna labeled 'sushi-grade' or 'sashimi-grade' from a fish counter you trust, and ask when it was cut; it should smell like the ocean, not fishy.
  • Previously frozen tuna (many sushi-grade fish are flash-frozen at the source) is standard practice and doesn't affect texture once thawed properly in the fridge.
  • For a spicy version, stir 2 tablespoons of mayonnaise with 1 tablespoon of sriracha and toss it with the poke instead of the sesame oil marinade.
  • Salmon works as a 1:1 swap for tuna if you prefer a fattier, milder fish.
  • Look for dried or fresh ogo (limu) seaweed at Asian or Hawaiian markets to fold in for an authentic briny crunch.

Storage & reheating

Poke is a raw fish dish and is best eaten within an hour of making it. If needed, refrigerate leftovers in an airtight container for up to 24 hours, though the texture softens and the avocado will brown. Do not freeze after marinating, and never reheat raw poke.

Tips from the Tulo kitchen

  • Chill the mixing bowl in the freezer for 10 minutes before making the poke; keeping everything cold matters more for raw fish than for almost any other prep.
  • Taste the marinade before adding the tuna and adjust the soy sauce to your fish; a milder tuna can get lost under too much sodium.

FAQ

What does poke mean?

Poke (pronounced poh-KAY) is Hawaiian for 'to cut into pieces,' referring to the diced raw fish that's the base of the dish.

Is it safe to eat poke made with raw tuna at home?

Yes, as long as the tuna is labeled sushi-grade or sashimi-grade, meaning it's been handled and often flash-frozen to kill parasites, and it's kept cold until serving.

Can I use frozen tuna for poke?

Yes. Thaw it slowly in the refrigerator overnight, then pat it very dry before cubing; excess moisture will water down the marinade.

What can I use instead of soy sauce?

Tamari works as a direct 1:1 gluten-free substitute, and coconut aminos can replace it for a slightly sweeter, lower-sodium version.

How long can poke sit out at room temperature?

No more than 30 to 45 minutes total, including prep and serving time. Raw fish should go back in the fridge promptly to stay food-safe.