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Classic Ahi Tune Poke Bowl Bowl

PREP TIME
5 mins
SERVINGS
2 to 4
RATE THIS RECIPE
(0)
Alana Kysar
PREP TIME
5 mins
SERVINGS
2 to 4
RATE THIS RECIPE
(0)

Ingredients

  • 1 pound fresh sashimi-grade ahi steak, chilled and cut into 1-inch cubes
  • 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, toasted macadamia nuts
  • 2 cups steamed rice, for serving
  • Chef notes

    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.  

    Preparation

    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.