Poke Recipe
ahi tuna. garlic. ginger. poke sauce. avocado. wakame. shallot. negi. togarashi. sesame seeds.
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Ingredients
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Poke Base
Poke Sauce & Seasoning
Optional Garnish & Serve
Method
Poke Base
- 1
Prepare tuna
Trim any sinew from the ahi tuna and pat dry with paper towels. Using a very sharp knife, cut the tuna into 1/2-inch (about 1.25 cm) cubes. Place the cubed tuna in a medium mixing bowl and keep chilled while you prepare the sauce.
- 2
Prep avocado and wakame
Peel, pit, and dice the avocado into roughly 1/2-inch cubes. If using dried wakame, rehydrate according to package instructions (typically 5–10 minutes in warm water), then drain and squeeze out excess water. Roughly chop wakame if the pieces are large. Add avocado and wakame to a separate small bowl and set aside.
- 3
Prep aromatics
Finely mince the shallot and thinly slice the negi (green onion). Keep these ready to fold into the poke near the end so they remain fresh and crisp.
Poke Sauce & Seasoning
- 4
Make the sauce
In a small bowl, whisk together soy sauce, mirin, sesame oil, grated ginger, grated garlic, rice vinegar, and sugar until the sugar dissolves. Taste and adjust: add a touch more mirin or rice vinegar if you want more brightness, or a pinch more sugar if too salty.
- 5
Season with heat and sesame
Stir in the togarashi (start with 1/2 tsp; add more to taste) and toasted sesame seeds to the sauce. If you prefer a slightly oilier finish, add the additional 1/2 tsp toasted sesame oil to the sauce now.
- 6
Dress the tuna
Pour about two-thirds of the sauce over the cubed tuna (reserve the rest for finishing or for guests). Gently fold the tuna so the cubes are evenly coated. Let the dressed tuna sit in the refrigerator for 5–10 minutes to allow flavors to meld, but do not marinate longer than 20 minutes to preserve texture and color.
Assembly & Serve
- 7
Combine components
In a serving bowl (or divide between bowls), place a base of steamed rice or mixed greens. Spoon the dressed tuna onto the base. Arrange avocado cubes and wakame alongside or mixed in with the tuna.
- 8
Finish with aromatics and remaining sauce
Scatter the minced shallot and sliced negi over the poke. Drizzle any reserved sauce lightly over the bowl; finish with a small drizzle of extra toasted sesame oil if desired.
- 9
Garnish and season
Sprinkle additional toasted sesame seeds and a light dusting of shichimi togarashi or togarashi over the top for color and heat. Garnish with scallion curls. Serve immediately so avocado remains fresh and tuna is at its best.