Original Ahi Tuna Poke Recipe

Prepare the tuna

Pat the sushi-grade ahi tuna dry with paper towels. Trim any connective tissue and cut into 1/2-inch (about 1.2 cm) cubes. Place the cubed tuna in a medium chilled bowl.

Make the dressing

In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, grated ginger, and minced garlic until combined. Taste and adjust — add up to an additional 1 tsp rice vinegar if you prefer more brightness.

Combine

Pour the dressing over the cubed tuna. Add the thinly sliced green onions, finely diced sweet onion (or shallot), toasted sesame seeds, and chopped macadamia nuts (if using). Gently fold with a rubber spatula or spoon to coat the tuna evenly without mashing it.

Season and chill

Season with the sea salt, freshly ground black pepper, and crushed red pepper flakes (if using). Cover the bowl and refrigerate for 10–15 minutes to let flavors meld — do not marinate for more than 30 minutes so the tuna retains its fresh texture.

Taste after chilling and adjust seasoning if needed (more soy for saltiness, more sesame oil for nuttiness, or a squeeze of lime for brightness). If adding avocado, fold it in gently just before serving so it doesn't brown or get mushy.

If serving over rice, divide the steamed white or sushi rice among 4 bowls (about 1 cup rice per serving). Spoon the poke over the rice (about 1/4 lb tuna per serving).

Garnish each bowl with shredded nori or a sprinkle of furikake, cucumber slices, extra toasted sesame seeds, and lime wedges on the side. Serve immediately.

Leftovers: store poke in an airtight container in the refrigerator and consume within 24 hours for best quality. Do not freeze.