Big Island Poke Recipe

Prepare fish

Pat the ahi tuna dry with paper towels. Trim away any sinew or discolored parts. Cut into 1/2-inch to 3/4-inch cubes and place in a chilled bowl.

Mix dressing

In a separate medium bowl combine shoyu (soy sauce), sesame oil, grated ginger, minced garlic, Hawaiian sea salt, and crushed red pepper flakes. Whisk until blended.

Add aromatics & extras

Stir the thinly sliced green onions, rehydrated and chopped limu or wakame (if using), and thinly sliced sweet onion into the dressing. If using shichimi togarashi or chili pepper water and inamona/macadamia, add them now and stir to combine.

Toss with fish

Pour the dressing and aromatics over the cubed ahi. Gently fold the mixture with a rubber spatula or spoon so the fish is evenly coated. Taste and adjust seasoning: add a bit more shoyu if it needs salt, or more sesame oil if you want richness.

Finish

Fold in toasted sesame seeds. Cover the bowl and refrigerate for 15–30 minutes to let flavors meld, but serve within 1–2 hours for best texture (do not marinate overnight or the fish will begin to cure).

Prepare rice and bowls. If serving as poke bowls, portion steamed white rice (about 1 cup per bowl) into serving bowls and top with a handful of mixed greens or shredded cabbage.

Assemble. Spoon the chilled poke over the rice or greens. Arrange sliced avocado, pickled ginger, and sprinkle nori strips or furikake and extra toasted sesame seeds on top. Add crushed kukui nut/inamona garnish if using for an authentic Hawaiian touch.

Finish and serve. Serve immediately with lime wedges on the side for squeezing over the poke. Provide soy sauce and extra chili if guests want to adjust heat or salt. Leftover poke should be eaten within 24 hours and kept refrigerated.