Name: Tikis Grill & Bars Island Ahi Poke Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Hawaiian
Ingredients: 1 lb sushi-grade ahi tuna (cubed); 3 cups short-grain sushi rice (cooked); 3 stalks green onions (thinly sliced, white and green separated); 1 tsp Hawaiian sea salt or fine sea salt; 1 tbs toasted sesame seeds; 1 medium ripe avocado (sliced); 1 medium cucumber (seeded and thinly sliced); 0.5 medium sweet Maui or red onion (thinly sliced); 3 tbs shoyu (soy sauce); 1 tsp sesame oil; 1 tsp mirin; 1 tsp rice vinegar; 0.25 tsp Hawaiian chili pepper or crushed red pepper; 1 tsp Sriracha (optional); 2 tsp kewpie mayo (optional, for spicy mayo); 1 tbs furikake (optional); 2 tbs pickled ginger (garnish, optional); 0.5 fruit lime (for juice); 0.25 tsp cracked black pepper

Method

Poke Bowl

Prepare the rice

Cook short-grain sushi rice according to package directions. While still warm, season rice with 1 tsp rice vinegar and a pinch (about 1/4 tsp) of salt, fluff with a rice paddle or fork and keep covered and warm (about 15–20 minutes total). You should have about 3 cups cooked rice.

Trim and cube the tuna

Pat the sushi-grade ahi tuna dry with paper towels. Trim any sinew. Cut into 1/2-inch (1–1.5 cm) cubes and place in a chilled mixing bowl.

Make the poke dressing

In a small bowl whisk together 3 tbsp shoyu, 1 tsp mirin, 1 tsp toasted sesame oil, 1 tsp rice vinegar, 1/4 tsp Hawaiian chili pepper (or crushed red pepper), and the juice of 1/2 lime. Taste and adjust — add up to 1 tsp Sriracha for heat if desired.

Combine tuna and dressing

Pour about two-thirds of the dressing over the cubed tuna (reserve remaining dressing for bowls). Add the white parts of the sliced green onions (from 2 stalks), 1 tbsp toasted sesame seeds, 1/4 tsp cracked black pepper and 1 tsp furikake if using. Gently toss to coat, being careful not to mash the cubes. Let marinate in the refrigerator for 5–10 minutes to let flavors meld.

Prepare accompaniment ingredients

While tuna marinates: thinly slice cucumber and the remaining 1 stalk of green onion (green parts). Slice the avocado and drizzle a few drops of lime juice to prevent browning. Thinly slice 1/2 medium sweet onion paper-thin and soak in cold water for 5 minutes if you want to soften flavor, then drain.

Assemble bowls

Divide the warm seasoned rice between 2–3 bowls (serves 2–3). Spoon the marinated ahi poke over the rice, distributing evenly. Arrange sliced avocado, cucumber, and sweet onion on the side. Drizzle the reserved dressing sparingly over the bowls or serve on the side.

Optional spicy mayo

If making spicy mayo: mix 2 tsp Kewpie mayo with 1 tsp Sriracha (or to taste). Drizzle a thin line over the poke and rice for a creamy spicy element.

Garnish and finish

Top each bowl with remaining green onion greens, extra toasted sesame seeds, a sprinkle of furikake if desired, and pickled ginger on the side. Add a small pinch of Hawaiian sea salt to taste. Serve immediately.