Ahi Poke Recipe

Name: Chart House Waikikis Ahi Poke Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 1 lb sushi-grade ahi tuna (sashimi-grade); 4 each green onions (scallions), thinly sliced; 0.25 cup sweet onion (or yellow onion), very thinly sliced; 3 tbs soy sauce (low-sodium preferred); 1 tbs toasted sesame oil; 1 tsp rice vinegar; 1 tbs sesame seeds, toasted (white or mixed); 0.25 tsp Hawaiian style chili pepper flakes (aka inamona or crushed red pepper / tōgarashi substitute); 1 tsp fresh ginger, finely grated; 1 clove garlic, minced; 1 tsp macadamia oil or neutral oil (optional, for richness); 0.25 tsp sea salt; 0.125 tsp freshly ground black pepper; 1 each avocado, diced (optional garnish/texture); 0.5 cup cucumber, seedless or English, diced (optional); 0.5 each jalapeño, thinly sliced (optional, for heat); 3 cups steamed short-grain rice (or mixed greens for salad); 2 each nori sheets or roasted seaweed, cut into strips (optional); 2 tbs pickled ginger (optional); 1 tsp furikake (optional)

Inspired by Chart House Waikiki

Time25m

Serves4

Joey's Famous

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Ingredients

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Poke Salad

1 lb sushi-grade ahi tuna (sashimi-grade)

4 each green onions (scallions), thinly sliced

1/4 cup sweet onion (or yellow onion), very thinly sliced

3 tbs soy sauce (low-sodium preferred)

1 tbs toasted sesame oil

1 tsp Rice vinegar

1 tbs sesame seeds, toasted (white or mixed)

1/4 tsp Hawaiian style chili pepper flakes (aka inamona or crushed red pepper / tōgarashi substitute)

1 tsp fresh ginger, finely grated

1 clove Garlic, minced

1 tsp macadamia oil or neutral oil (optional, for richness)

1/4 tsp sea salt

1/8 tsp freshly ground black pepper

1 each avocado, diced (optional garnish/texture)

1/2 cup cucumber, seedless or English, diced (optional)

1/2 each jalapeño, thinly sliced (optional, for heat)

To Serve

3 cups steamed short-grain rice (or mixed greens for salad)

2 each nori sheets or roasted seaweed, cut into strips (optional)

2 tbs pickled ginger (optional)

1 tsp furikake (optional)

Method

Poke Salad

Prepare tuna

Place the sushi-grade ahi tuna in the coldest part of your refrigerator until ready. Using a very sharp knife, trim any sinew then cut the tuna into 1/2-inch (about 1–1.5 cm) cubes. Transfer cubes to a medium mixing bowl. Keep all utensils and bowl chilled if possible.

Make dressing

In a small bowl, combine soy sauce (3 tbs), toasted sesame oil (1 tbs), rice vinegar (1 tsp), grated fresh ginger (1 tsp), minced garlic (1 clove), macadamia or neutral oil (1 tsp), and the Hawaiian-style chili pepper flakes (1/4 tsp). Whisk until emulsified.

Mix poke

Pour the dressing over the cubed tuna. Add thinly sliced green onions (4 each), very thinly sliced sweet onion (1/4 cup), toasted sesame seeds (1 tbs), sea salt (1/4 tsp), and freshly ground black pepper (1/8 tsp). Gently fold everything together with a rubber spatula or spoon, making sure the tuna stays in neat cubes and is evenly coated. Taste and adjust seasoning — add up to 1 more teaspoon soy sauce or a pinch more salt if needed.

Add optional mix-ins

If using, gently fold in diced avocado (1 each), diced cucumber (1/2 cup), and thinly sliced jalapeño (1/2 each) just before serving to preserve texture and color.

Chill briefly (optional)

Cover and refrigerate the mixed poke for 10–15 minutes to allow flavors to meld. Do not leave longer than 30 minutes if you want the freshest texture; extended marinating will 'cook' the tuna from the salt/acid and soften its texture.

To Serve

Spoon steamed short-grain rice (3 cups cooked) into bowls if serving as a poke bowl, or arrange mixed greens for a lighter salad base.

Top rice or greens with a generous portion of Joey's Famous Ahi Poke (divide the prepared poke into 4 portions). Garnish with nori strips, pickled ginger, and a sprinkle of furikake if desired.

Serve immediately. Leftovers: store tightly covered in the refrigerator and consume within 24 hours for best texture and food safety.