This dish is all about the fish. When I was in my early 20s, I lived in Honolulu. After a long day of work, I’d grab a tub of poke from Tamura’s Liquor and Fine Wine on Waialae Avenue, one of the best places in the city for poke, and a couple of ice cold Japanese beers. From there, I’d go home, grab Vienna (my dog), a towel and a friend, and we’d spend the evening at the beach with our pūpū (aka appetizers) and refreshments while watching a beautiful sunset.
Technique Tip: To slice the fish, pull your knife backwards instead of pushing it forward to avoid putting excessive pressure or force on the fish.
Swap Option: You can substitute tuna for other sashimi grade fish like salmon, tako (octopus) or, if you're vegetarian, even extra firm tofu.
- 1 pound fresh sashimi-grade ahi tuna, chilled and cut into 1-inch cubes
- 1 ½ tablespoons soy sauce (shoyu), plus more to taste
- 1 tablespoon sesame oil
- 3/4 teaspoon Hawaiian salt (‘alaea), plus more to taste
- 1/4 cup thinly sliced Maui or yellow onion
- 1/2 cup chopped green onions, green parts only
- 1/8 teaspoon gochugaru (Korean chili flakes)
- 1 tablespoon finely chopped macadamia nuts, toasted
- 2 cups steamed rice, for serving
1. In a bowl, combine the cubed ahi, soy sauce, sesame oil, salt, Maui onion, green onions, gochugaru and toasted macadamia nuts. Gently toss with your hands or a wooden spoon. Adjust seasoning to your liking.
2. Spoon hot white rice into bowls. Serve poke over rice and enjoy immediately.