Poke Salad Recipe
Pacific ahi, avocado, seaweed salad
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Ingredients
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Proteins
Vegetables
Seaweed Salad
Sauce
Method
Preparation
- 1
Prepare the Ahi Tuna
Cut the Pacific ahi tuna into small cubes, approximately 1/2 inch in size. Place in a mixing bowl.
- 2
Dice the Vegetables
Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Dice the avocado into small cubes. Peel and slice the cucumber into thin rounds. Chop the green onions finely.
- 3
Prepare the Seaweed Salad
If using dried seaweed salad mix, soak it in warm water for about 10 minutes until it’s rehydrated. Drain and set aside.
Assembly
- 4
Combine Ingredients
In the bowl with the diced ahi tuna, add the diced avocado, sliced cucumber, chopped green onions, and rehydrated seaweed salad.
- 5
Make the Dressing
In a separate small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and sriracha until well combined.
- 6
Dress the Salad
Pour the dressing over the ahi tuna and vegetable mixture. Toss gently to combine, ensuring all ingredients are coated with the dressing.
- 7
Serve
Transfer the poke salad to serving bowls and sprinkle with sesame seeds. Serve immediately.
