Inspired by Hawaii’s own Foodland grocery store poke bar, this recipe takes only 10 minutes to make but is easily a crowd favorite!
Where do I get sashimi grade ahi tuna?
I get my fish for poke from any Japanese or Korean market. Most of these stores will carry this type of fish, however sometimes it can be difficult to find. Your favorite type of fish/seafood for poke work just as well. My favorite alternatives are salmon, scallops, and shrimp!
Sashimi grade means the fish has been prepared such that you can eat it without any necessary cooking. If you can’t find this, however, there is a little trick to prepare fish for sashimi.
How to make it
Start by slicing your tuna into 1/2 inch chunks. I find this size best to absorb the flavor of the marinade while still being able to taste the fish. Set aside.
Mix the remaining ingredients into a large bowl. Combining the marinade before adding the fish ensures even mixing such that no clumps get left behind.
Gently add your tuna into the marinade. Toss together. Serve over warm rice and some seaweed/nori!
Spicy Mayo Ahi Tuna Poke
Ingredients
- 1/2 lb sashimi grade ahi tuna
- 3 tbsp Japanese mayo
- 1-2 tbsp Sriracha
- 1/2 tsp sesame oil
- 1/2 tsp soy sauce
- 1/2 tsp sugar
- optional: furikake
Instructions
- Slice tuna into 1/2 inch cubes
- In a medium mixing bowl, mix together Japanese mayo, Sriracha, sesame oil, soy sauce, and sugar. Taste and adjust sweetness, saltiness, or spice to your preference.
- Add tuna to bowl and toss
- Serve chilled with rice or seaweed!
