Ahi Poke Recipe

Prepare the tuna

Pat the ahi tuna dry with paper towels. Trim away any sinew or dark areas. Using a sharp chef's or sashimi knife, cut the tuna into 1/2-inch to 3/4-inch cubes. Place the cubes in a chilled mixing bowl.

Make the dressing

In a small bowl, whisk together the soy sauce (3 tbsp), sesame oil (1 tbsp), rice vinegar (1 tsp), grated ginger (1 tsp), and optional chili oil or sriracha (1 tsp) if using. Taste and adjust — add a little more soy for saltiness or a touch more rice vinegar for brightness.

Add aromatics and seasonings

Add the finely minced shallot, diced sweet onion (1/4 cup, if using), sliced white parts of green onions (reserve green tops for garnish), toasted sesame seeds (1 tbsp), crushed red pepper or togarashi (1 tsp), and salt (1 tsp) to the dressing. Stir to combine.

Combine tuna and dressing

Pour about three-quarters of the dressing over the cubed tuna and gently fold with a spatula or spoon until all pieces are coated. Reserve the remaining dressing to adjust seasoning later. Cover the bowl and refrigerate the poke for 10–20 minutes to allow flavors to meld. Do not marinate longer than 30 minutes to preserve the tuna's texture.

Finish and taste

After chilling, taste the poke and add the remaining dressing as needed. Fold in the sliced green tops of the green onions and optional crushed macadamia/ kukui nuts (2 tbsp) for crunch. If using avocado, fold in gently just before serving to prevent browning.

If serving over rice: divide 2 cups cooked short-grain rice between 4 bowls (approximately 1/2 cup cooked rice per serving). Spoon the poke on top (about 4 oz tuna per serving). Sprinkle furikake (1 tsp) over the rice if desired and add a squeeze of lime or lemon.

If serving as an appetizer or on greens: arrange mixed salad greens or seaweed salad on a platter, mound poke in the center, garnish with extra sesame seeds and sliced green onion tops, and serve with lime wedges.

Serve immediately: poke is best eaten the same day. Provide extra soy, sesame oil, or chili sauce at the table for guests to adjust heat or salt to taste.