Tuna Or Salmon Poke Recipe

Name: Sakeba Asian Pub & Grills Tuna Or Salmon Poke Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Hawaiian
Ingredients: 1 cups sushi-grade tuna or salmon (skinless, boneless); 0.5 cups cucumber (seeded, small-dice); 0.5 cups ripe avocado (small-diced); 2 tbsp green onions (thinly sliced, white & light green parts); 1 tbsp sesame seeds (toasted); 0.5 tsp red chili (finely chopped) or red pepper flakes; 3 tbsp soy sauce (or tamari); 1 tsp sesame oil; 1 tsp rice vinegar; 1 tsp mirin (optional, for sweetness); 0.5 tsp honey or brown sugar; 1 tsp fresh ginger (grated); 0.5 tsp garlic (minced); 0.5 tsp Sriracha or chili oil (optional, for heat); 1 cup short-grain rice (cooked) or salad greens; 1 tsp furikake or toasted nori strips; 1 tbsp pickled ginger (optional); 2 pieces lime or lemon wedges

Inspired by Sakeba Asian Pub & Grill

Time20m

Serves2

Raw tuna or salmon in cubes mixed w. cucumber, avocado and poke sauce

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Ingredients

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Poke base

1 cups sushi-grade tuna or salmon (skinless, boneless)

1/2 cups cucumber (seeded, small-dice)

1/2 cups ripe avocado (small-diced)

2 tbsp green onions (thinly sliced, white & light green parts)

1 tbsp sesame seeds (toasted)

1/2 tsp red chili (finely chopped) or red pepper flakes

Poke sauce

3 tbsp soy sauce (or tamari)

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp mirin (optional, for sweetness)

1/2 tsp honey or brown sugar

1 tsp fresh ginger (grated)

1/2 tsp Garlic (minced)

1/2 tsp Sriracha or chili oil (optional, for heat)

To serve / optional garnishes

1 cup short-grain rice (cooked) or salad greens

1 tsp furikake or toasted nori strips

1 tbsp pickled ginger (optional)

2 pieces lime or lemon wedges

Method

Poke base

Prepare fish

Keep fish very cold. Using a sharp knife, cut sushi-grade tuna or salmon into 1/2-inch (about 1.2 cm) cubes. Place cubes in a chilled bowl.

Prepare vegetables

Peel (if desired) and seed the cucumber, then small-dice to roughly the same size as the fish. Dice the avocado into similar-sized cubes and toss gently with a squeeze of lime to slow browning. Thinly slice green onions and finely chop the red chili (or measure red pepper flakes).

Combine the fish, cucumber, avocado, and sliced green onions in the chilled bowl. Hold off mixing with sauce until sauce is made to avoid over-marinating the avocado.

Poke sauce

In a separate small bowl, whisk together soy sauce, sesame oil, rice vinegar, mirin (if using), honey or brown sugar, grated ginger, minced garlic, and Sriracha or chili oil until the sugar is dissolved and the mixture is uniform.

Taste the sauce and adjust: add a pinch more sugar or mirin if too salty, or a few drops of rice vinegar for brightness. The final sauce should be savory with balanced sweet, salty, and a hint of heat.

Pour about two-thirds of the sauce over the fish mixture and gently toss to coat all pieces. Reserve the remaining sauce to drizzle when serving or for guests to add to taste. Marinate in the refrigerator for 5–10 minutes — do not marinate longer than 20 minutes to preserve texture, especially for avocado.

To serve / garnishes

If serving over rice, spoon 1 cup of warm cooked short-grain rice into a bowl. If serving as a salad appetizer, arrange a bed of greens instead.

Spoon the marinated poke mixture over the rice or greens. Sprinkle toasted sesame seeds and furikake or toasted nori strips on top. Add pickled ginger and lime or lemon wedges on the side. Drizzle reserved sauce as desired and finish with an extra pinch of chopped green onion and a light crack of black pepper if desired.

Serve immediately. Leftovers: store fish and sauce separately in an airtight container in the refrigerator and consume within 24 hours.