Poke

Name: Poke
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Tuna 1.25 lbs; Spring onion stalks 0.7 oz; Sesame oil 1.3 tbsp; Sesame seeds 1 tsp; Fresh chili pepper 0.7 oz; Hawaiian salt 1 tsp; Soy sauce 1 ½ tbsp

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277

Calories per serving

Lactose Free

Energy Kcal 277
Carbohydrates g 1.1
of which sugars g 0.7
Protein g 30.4
Fats g 16.7
of which saturated fat g 5.34
Fiber g 0.2
Cholesterol mg 96
Sodium mg 632

Difficulty: Very easy
Prep time: 15 min
Serving: 4
Cost: High
Note + 1 or 2 hours of marinating

PRESENTATION

Poke comes from the stunning islands of Hawaii, and let me tell you, it’s all about fresh, simple ingredients. Unlike tartare or ceviche—which are great, the classic poke recipe uses these Asian-inspired marinades—think soy sauce and sesame oil instead of citrus juices. This gives poke its tender and mild flavor.

Traditionally, Hawaiian poke is made with sushi-grade tuna, diced up into cubes and mixed with green onions, a drizzle of sesame oil, and a hint of chili for a spicy touch. These ingredients marinate just long enough to taste really, really fresh while keeping the fish's firm texture. Super good. Beyond tuna, you can find local variations with octopus, salmon, or shellfish—each with that same moist appeal that makes poke so beloved.

Today, poke bowls are a blank canvas for creativity. The "build-your-own-bowl" trend? So popular. It lets everyone pile on their favorite ingredients—some load up on rice, others prefer avocado, seaweed, or crunchy cucumbers for that crispy element. This isn't just about making a meal; it’s about blending flavors and textures, turning dinner into a fun, personal experience.

And listen, many might go for an ahi poke with marinated tuna, or mix things up with spicy mayo and pickled ginger for a sushi-like twist but more laid-back. Whether dining with friends or enjoying a quiet night, a poke bowl is versatile enough for any occasion. Perfect for a cozy evening or a crowd-pleaser at gatherings.

People love the freedom to pick and choose, turning a traditional poke recipe into a personal creation. The final bowl is a mix of sweet, tangy, and slightly salty flavors—so so tasty. Keeps you reaching for more. It’s more than just food; it's a celebration of freshness and simplicity, capturing the true spirit of Hawaiian cuisine.

How to prepare Poke

To make the poke, ensure you have purchased fresh fish that has been flash-frozen. As a precaution, it is recommended to freeze it for 96 hours at 0°F and then thaw it for use in the recipe. Begin with the preparation: remove the stem from the fresh chili pepper 1, extract the seeds 2, then slice it into small rings 3.

Now take the fresh scallion stem and chop it finely 4. Move on to the tuna: cut it into slices ¾ inch thick 5, then cut each slice into strips and finally into ¾ inch cubes 6.

Transfer the cubed tuna into a bowl, season with the chopped scallion stem, fresh chili 7, add the white sesame seeds 8, and drizzle with sesame oil 9

and soy sauce 10. Finally, season with a teaspoon of Hawaiian salt 11. Mix with a spoon to season 12.

Cover the bowl with plastic wrap 13 and let it marinate in the refrigerator for 1-2 hours. After the marinating time has passed, take your poke 14 and serve it immediately in portions 15!

Storage

It is recommended to consume the poke immediately; alternatively, you can prepare the ingredients in advance and assemble the dish when needed. Soy sauce is very salty, so it is advisable to carefully measure the salt.

Advice

Enrich your poke with Crispy onion, chunks of ripe avocado, and if you like, flavor it with lime zest or ginger juice.

You can accompany the poke with boiled white rice, making it a main dish.

For safe consumption of raw, marinated or semi-cooked fish

Before consuming raw, marinated, or not fully cooked fish, it is recommended to freeze it for at least 96 hours at 0°F in a domestic freezer marked with 3 or more stars, as per Ministry of Health guidelines.

For the translation of some texts, artificial intelligence tools may have been used.