This classic Hawaiian style Ahi Poke Recipe combines sushi-grade tuna with traditional Asian flavored ingredients for an amazing and fresh appetizer
What is Poke?
Poke is Hawaiian for “to slice” or “cut crosswise into pieces”. Basically, it is diced raw fish marinated in soy sauce and sesame oil tossed with sesame seeds and seaweed. Generally, it’s served either as an appetizer or as a main course and is one of the main dishes of Hawaiian cuisine.
Most poke in Hawaii has sliced pieces of Maui Onions, however, they can be hard to find so we substituted scallions instead.
Ingredients for Ahi Poke Tuna:
- Sushi grade Ahi Tuna – it MUST be sushi-grade quality. (In some cases, it will be frozen, and that’s ok)
- Soy Sauce
- Shallots
- Scallions
- Sesame Oil
- Rice Wine Vinegar
- Chili Garlic Paste – we like Sambal Olek but choose your favorite
- Sesame seeds – toasted seeds, black or white, add a lot of flavor
- Dried seaweed – about 1/2 sheet
- Sea salt – we use pink Hawaiian sea salt, but any type will work
How to make our Ahi Poke Recipe:
- Ahi should be very cold to make slicing easier
- Make the sauce by combining soy sauce, shallots, scallions, sesame oil, rice wine vinegar, and chili paste in a bowl and whisk well to combine
- Cut ahi into cubes about 3/4 – 1″ in size
- Add cubed ahi to the sauce along with sesame seeds, seaweed pieces, and sea salt and mix gently to combine everything
- Give it a taste to make sure it’s spicy enough for you
- Marinate for about an hour in the refrigerator, if possible, for best flavor and serve
Fresh tuna is easiest to slice and cube if it‘s super cold because you get a clean slice
Cut the pieces into about 3/4″ – 1″ cubes for poke
How to serve spicy poke:
Poke is great on its own with a pair of chopsticks but our favorite way to eat it is with a side of tortilla chips. Just scoop some poke onto a chip, or if you can find the scoop-type tortilla chips they make the perfect bite-sized appetizer container.
How to make a Poke Bowl:
Poke bowls are a great way to make a full lunch or dinner, and it’s similar to any rice bowl. Basically, a poke bowl is made up of a base, usually rice, cubed sushi-grade tuna or salmon, and a variety of toppings such as soy sauce, seaweed, avocado and chopped vegetables.
We love a great rice bowl and our Tofu Sesame Rice Bowl is one of our favorite go-to’s for a lunch full of flavor and protein.
Is Poke is healthy?
Yes! Poke is a great protein punch! Poke Bowls are also packed with fresh lean protein from fish, as well as heart-healthy ingredients with fiber, like seeds, avocado, and vegetables. Rice can add quite a few carbs, however, so if you are watching carbs, substitute the rice for cauliflower rice or even cabbage. Tuna packs a high amount of Omega-3, which is great for your heart.
Other easy appetizers to try:
- Mini Caprese Skewers
- Crab Cakes with Homemade Cocktail Sauce
- Mini Taco Salad Cups
- Szechuan Air Fryer Chicken Wings
- Easy Baked BBQ Chicken Wings
Share a picture of your poke or poke bowl if you try this recipe!
Want to Save This Recipe?
Enter your email & We’ll send it to your inbox. Plus, get great new recipes from us every week!
By submitting this form, you consent to receive emails from The Art of Food and Wine.
Ahi Poke Recipe
Ingredients
- 16 oz Sushi grade ahi tuna
- 4 tsp soy sauce
- 1 shallot, finely diced
- 3 scallions, white and green part, sliced rounds (or Maui onions)
- 2 tsp sesame oil
- 1 tsp rice wine vinegar
- ½ tsp chili garlic paste (Sambal Olek), to taste
- 1 Tbsp sesame seeds
- ½ sheet dried seaweed, sliced and crumbled
- ½ tsp Hawaiian sea salt, or other coarse salt
Instructions
- Slice cold ahi into cubes that are ¾"-1" in size (or smaller if preferred)
- Combine soy sauce, shallots, scallions, sesame oil, rice wine vinegar and chili paste in a bowl and whisk well to combine.
- Add ahi cubes, sesame seeds, seaweed, and sea salt and gently mix to combine.
- Marinate in refrigerator for up to 1-hour, or serve immediately.
Notes
- Serves 4 as an appetizer, or part of a poke bowl, or 2 as a light entree
- Pro tip – Very cold ahi is easier to slice
Lisa
This was a really good recipe! I’ve found many poke recipes that were meh, but we all gobbled this one down. I did add avocado to half of it, at my kids’ insistence. It was good both ways.
Cyndy
Thanks for your review. I love it with avocado too!
John sweeney
Your recipe is tasty, just an observation. Me Living in Hawaii for many years. I have never seen 3/4 to 1 inch cubes of tuna in poke . Every store , restaurant seems to serve 1/4 to max 1/2 inch cubes .
All the best 😎
Cyndy
Glad you liked it! I’ll try that size next time I make it 🙂
Sandhya
I love the finishing touches with sesame seeds. It adds the crunch and makes a lot of difference!
Charla
Reminds me of Hawai’i all over again. Can;t beat a bowl of poke!!
Kushigalu
Very creative recipe. Love how flavorful it is. Thanks for sharing. I have something new to try
Jacqueline Meldrum
I’ve never heard of this before. It’s true you learn something new every day. I love the finishing touch of sesame seeds. It really makes a difference.
Dannii
Can you believe that I have never tried a poke bowl. This looks amazing and I am definitely going to try it myself.