Traditional Poke Recipes

AHI POKE BASIC

Steps:

• In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.

TRADITIONAL STYLE POKE BOWL

Steps:

• Cut the fish into 1/2- to 1-inch cubes. Combine in a bowl with the soy sauce, ponzu, sesame seeds, tobiko, sesame oil, green onions and sweet onion. Refrigerate for at least 20 minutes and up to 2 hours.
• Meanwhile, prepare rice. Rinse rice in cold water and drain until water runs clear, between 3 to 5 rinses. Add rice to a saucepan or rice cooker with 1 cup cold water. If using a saucepan, bring to a simmer over medium-high heat. Once simmering begins, reduce heat to low and let cook, covered, until no water remains, 10 to 15 minutes. Remove rice from heat and leave covered for 10 minutes, then fluff with a fork. (If using a rice cooker, you got this.)
• To serve, place your desired amount of rice in a bowl. Scoop 6 to 8 ounces poke over rice. Garnish with furikake and unagi sauce to taste. Repeat to make 3 to 5 more bowls. Enjoy!

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE

Steps:

• Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
• Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
• Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.

TRADITIONAL POKE

Steps:

• teaspoon red pepper flakes. add 1 teaspoon toasted sesame.oil, top with 1 teaspoon lightly toasted white sesame seeds. • Cut two green onions, white and green parts, into very thin rounds and toss with the tuna. or sweet onion or red onion. tablespoon of crushed macadamia nuts. • Add 1 or 2 teaspoons of freshly grated ginger. • Add 1 tablespoon minced cilantro and serve with small lime wedges. • Cut the tuna into ¥.i-inch cubes. Mince 1 serrano and toss with the tuna. Cut 1 firm, ripe avocado into ¥.i-inch dice, chill and toss with the tuna immediately before serving. Sprinkle with a tablespoon of minced cilantro and serve \ with lime wedges alongside or: • Instead of cutting the ahi in cubes, slice it in randomly shaped pieces about %-inch thick and I-inch square; this change in texture has a bigger effect than you might think. • For spicy poke, add ¥.iteaspoon red pepper flakes. • To add another layer of traditional flavor, add 1 teaspoon toasted sesame.oil, omit the inamona and top with 1 teaspoon lightly toasted white sesame seeds. • Cut two green onions, white and green parts, into very thin rounds and toss with the tuna. • Add 2 tablespoons minced sweet onion to the tuna before mixing. • Add 2 tablespoons minced red onion to the tuna before mixing. • If you do not have inamona, top the poke with a tablespoon of crushed macadamia nuts. • WEDNESDAY, MAY 6, 2009 )oke is popular Nontraditional but deliciousvariations: • Add 1 or 2 teaspoons of freshly grated ginger. • Add 1 tablespoon minced cilantro and serve with small lime wedges. • Cut the tuna into ¥.i-inch cubes. Mince 1 serrano and toss with the tuna. Cut 1 firm, ripe avocado into ¥.i-inch dice, chill and toss with the tuna immediately before serving. Sprinkle with a tablespoon of minced cilantro and serve \ with lime wedges alongside