Quick and easy Hawaiian Poke loaded with all the island flavors you love – sashimi grade ahi tuna, sweet onions, soy sauce, sesame oil, and green onions. Optional flavors, to amp up the Hawaiian Poke Bowl: ginger, Sriracha and sesame seeds.
Hawaiian Poke Recipe Ingredients
Here are the ingredients needed to make this recipe for Hawaiian poke (pronounced po-kay). This homemade version rivals the best poke on Maui and the best poke on Kauai.
- Ahi Tuna – Buy tuna labeled “sushi or sashimi grade” for the best quality.
- Sweet Onions – Maui onions are traditionally used, but they’re hard to find on the mainland.
- Soy Sauce – If you add Hawaiian salt to the mix, use low sodium soy sauce. If you opt to exclude the Hawaiian Salt, you can use regular soy sauce. If you use regular soy sauce and the Hawaiian Salt, it will be a salt bomb in your mouth.
- Sesame Oil – Sesame oil becomes rancid with time, so check to see if your bottle is still fresh.
- Green Onions – You can replace with scallions.
- Hawaiian Salt (‘alaea) – Substitute with pink Himalayan Salt if you don’t want to shell out a few extra bucks for Hawaiian salt.
- Grated Ginger
- Sesame Seeds (Garnish)
How To Make Poke
This Hawaiian poke recipe will be ready to grub down on in just 10 minutes as there are just 3 short steps.
Mix the Marinade
Whisk together the marinade ingredients, taste and adjust to your individual taste.
Dice the Fish
Pat the tuna dry with a paper towel and dice into 1/2″ cubes to really let the marinade shine in each bite.
Marinate the Tuna
Pour the marinade over the diced tuna and gently fold until each piece is well coated. Top with sesame seeds and enjoy immediately!
Hawaiian Poke Bowl
To make this a Hawaiian Poke Bowl, just whip up a batch of Sushi Rice Instant Pot and get to topping! Here are some ideas:
- Macadamia Nuts
- Tobiko or Masago
- Sliced Avocado
- Pickled Ginger
- Wonton Strips
- Seaweed Salad
- Shichimi Togarashi
What Is Poke
Poke is a Hawaiian recipe made with raw fish. Poke means “section” or “to slice or cut”. It’s traditionally served as either an appetizer or main dish.
Traditional Hawaiian-style poke is made with cubed ahi or yellowfish tuna and tossed with shoyu (soy sauce), sesame oil, maui onions, and green onions. We added a few extra ingredients to maximize the flavor, while keeping true to the spirit of Aloha.
Looking to mix things up? We gotcha covered! Here are some popular variations:
Spicy Hawaiian Poke
Include the Sriracha or Garlic Chili Sauce as called out in the recipe card to make this a spicy poke (spicy tuna).
Replace the ahi tuna with firm tofu to make tofu poke. Marinate the tofu for 30 minutes before serving.
Replace the tuna with cubed sashimi grade salmon for a shoyu salmon version.
Replace the tuna with cooked shrimp to make shrimp poke – a fully cooked version of poke.
Replace the tuna with baby octopus.
We can easily grub down on a huge bowl of Hawaiian poke, but ain’t no shame in our grub game. Why? Each 4 ounce serving has only 181 calories. Plus it’s loaded with Omega-3 fatty acids. Much lower than other sushi recipes.
Number one rule when buying fresh fish: Buy from a reputable source! No exceptions.
You’re looking for sushi grade tuna with a bright pink or reddish color. Do not buy albacore, as this is the tuna used in canned tuna.
Sushi grade raw tuna is considered safe to consume if down within two days. Raw fish isn’t recommended for pregnant women, the elderly or immunocompromised individuals. To add – we aren’t food safety experts so consult your doctor or own food safety expert if unsure.
Check out your local Asian market as they tend to have sushi grade ahi tuna. Frozen sushi grade tuna would also work if you can’t find fresh.
Prepare and serve Hawaiian poke as close to serving as possible for the best texture and flavor. If serving for a party, prep the fish in one bowl and the marinade in another. Toss right before serving.
Raw fish recipes are best consumed the same day as purchased, however, it will keep in the refrigerator for up to 2 days. The flavor will become more “fishy” with time.
More Seafood Recipes:
- 1½ lbs Sashimi Grade Ahi Tuna (*Note 1)
- 1 Shallot, Thinly Sliced
- 2 Stalks Green Onions, Chopped
- 3 tbsp Soy Sauce (*Note 2)
- 1 tsp Sesame Oil
- Hawaiian Salt, To Taste (*Note 3)
- 1 tsp Grated Ginger
- 1 tsp Sriracha or Chili Garlic Sauce
- 1 tsp Sesame Seeds
- In a medium size bowl, add the shallots, green onions, soy sauce, sesame oil, grated ginger and Sriracha and whisk to combine. Taste and adjust seasonings as needed.
- Pat the tuna dry with a paper towel and dice into 1/2" cubes.
- Add the cubed tuna to the bowl of marinade and gently toss to coat.
- Transfer to servings bowls and top with sesame seeds. Serve immediately or cover and refrigerate.