ahi poke

How to: make ahi tuna poke! I love making this and spooning it over white rice to make an ahi poke bowl, just beautiful and so tasty!

Tuna Poke

sushi grade ahi tuna

sweet white onion

onions

thumb ginger (in matchsticks (optional))

soy sauce or shoyu (adjust with more if preferred)

sesame oil (depending

ponzu

gochugaru

sesame seeds

sugar

Cube your raw fish, and prep and slice your onion, green onions and ginger.

Add your cubed ahi poke in a large bowl. Add in all your ingredients in a bowl with soy sauce, sesame oil, ponzu, gochugaru or togarashi, sesame seeds and a pinch of sugar. Toss well to combine.

*If you want to make this creamy, add a touch of spicy mayo (just eyeball a mix of sriracha, sesame oil, mayo (I like Kewpie) and sugar. Mix in with the above sauces if you want it creamy, or just do a drizzle on top as well.

Let marinade in the fridge for 5-10 minutes (or longer!) but I definitely recommend letting it sit in the fridge for a tad, it really brings all the flavors together.

Spoon your ahi poke mixture in a dish over white rice! Garnish with green onions and a drizzle of spicy mayo if you prefer!

Ahi poke may reign as THE ULTIMATE Hawaiian pupu. Cubed up pieces of raw fish tossed in an umami packed marinade sauce. Perfect with any Hawaiian plate, in a poke bowl, or served on its own. Definitely one recipe you won’t want to miss.

Shoyu Ahi Poke

sashimi grade ahi

green onions

sweet onion

shoyu

sesame oil

Cube up ahi into 3/4 inch pieces and set aside.

Then thinly slice green onions and onion and set aside.

To a medium sized mixing bowl add ahi, green onion, onion, shoyu, and sesame oil.

Gently stir to combine.

Enjoy!

https://www.youtube.com/watch?v=GkPhLaKvWWE

Ahi poke may reign as THE ULTIMATE Hawaiian pupu. Cubed up pieces of raw fish tossed in an umami packed marinade sauce. Perfect with any Hawaiian plate, in a poke bowl, or served on its own. Definitely one recipe you won’t want to miss.

Follow along as I show you how you how to make this simple shoyu ahi poke recipe.

Find recipe details at https://keepingitrelle.com/shoyu-ahi-poke-recipe/

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Shoyu Ahi Poke Recipe
Ingredients:
1 pound sashimi grade ahi
1/4 cup green onions
1/4 cup sweet onion
2 tablespoons shoyu https://amzn.to/2REYPI1
1 teaspoon sesame oil https://amzn.to/3cjf05v

Directions:
Cube up ahi into 3/4 inch pieces and set aside.
Then thinly slice green onions and onion and set aside.
To a medium sized mixing bowl add ahi, green onion, onion, shoyu, and sesame oil.
Gently stir to combine.
Enjoy!

For nutrition information please visit my blog in the link above.

#keepingitrelle #hawaiianfood #ahi

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Simple Shoyu Ahi Poke Recipe | Keeping It Relle

While they've exploded in popularity here on the mainland in recent years, my Hawaiian family has enjoyed poke bowls for as long as I can remember! Whether you have yet to try one or you’re looking for a quick recipe to satisfy poke bowl cravings at home, my Mom’s Ahi Tuna Poke Bowl recipe is the perfect place to start!
Inspired by the poke of Mom's childhood in Honolulu, these bowls consist of 3 main components:

Shoyu ahi poke, a pretty classic poke that highlights the freshness of its ingredients. Mom's version is the best! You’ll want to take time to source the right ingredients (we have lots of guidance included in the Recipe Notes, below!), but you'll love how they come together to easily create a poke with clean, balanced flavor. Learn more! ⇢  Mom's Shoyu Ahi Poke.
Rice. My family's preferred variety is Calrose, a medium-grain white rice that's popular in Hawaii. For best results, be sure to rinse the rice really well, prepare it in a rice cooker, &amp; let it rest for 5-10 minutes before serving.
Toppings. We keep things simple, using just 4 carefully considered toppings to enhance the bowls with complementary flavor &amp; texture: cucumber adds cool crunch, avocado adds creaminess, furikake adds extra seasoning, &amp; the littlest bit of wasabi mayo adds a spicy punch.

You'll notice this recipe is much simpler than the colorful, toppings-loaded poke bowls you find today at poke restaurants, which is intentional. At my house, we prefer honoring the tradition of Hawaiian poke with simplicity – a little restraint creates space for the beautifully fresh flavors to shine. My hope is that once you try them, you'll really appreciate it too. ♡

Ahi Tuna Poke Bowls

rice,

shoyu ahi poke, below (see Recipe Notes)

cup furikake

tuna,

¼ large sweet onion, thinly sliced (approx. ¼ cup)

green onions, thinly sliced (approx. ⅓ cup)

optional: 2 tablespoons dried ogo

2-3 tablespoons shoyu or soy sauce (sub tamari if gluten-free)

teaspoon Hawaiian sea salt

red pepper

Rinse the rice

Transfer the rice to the rice cooker&#8217;s inner cooking pan. To rinse the rice, cover the rice with warm water, give it a good jostle with your hands to agitate the dust off the rice&#8217;s surface, then carefully drain the water. Repeat rinsing until the water runs clear – this takes a good minute or two; be patient! (Learn more! ⇢ How to Properly Wash Rice.)

Cook the rice

Following the ratios provided in the manufacturer&#8217;s directions, add water to the inner cooking pan. Place the inner cooking pan in the rice cooker &amp; cook according to the manufacturer&#8217;s directions. Once the rice is done, let it steam &amp; rest for 5-10 minutes before serving.

Mix the poke: 

Meanwhile, as the rice cooks, prepare the poke. In a medium bowl, combine the cubed tuna, sliced sweet onion &amp; green onion, ogo or limu (if using), shoyu, toasted sesame oil, Hawaiian sea salt, inamona or macadamia nuts, toasted sesame seeds, &amp; crushed red pepper. Gently stir, combining the ingredients well. Cover &amp; transfer to the refrigerator to marinate for at least 1 hour. (Learn more! ⇢ Mom&#8217;s Shoyu Ahi Poke Recipe.)

Poke bowl assembly: 

Use a rice paddle to portion the rice into individual bowls. Be sure to use the paddle to scrape the rice out of the pot rather than digging it – doing so compacts the rice &amp; we want our poke bowl rice to be nice &amp; light! Spoon the chilled poke over the rice, along with toppings of choice. Enjoy!

These are so delicious and immediately transport me back to the islands.

Hey Jess!

I don’t do poke often, more of a sashimi or ceviche guy, but I keep finding myself back at this post. I  use it as a my base and if I’m lucky enough to have everything then great if not improv is required. Regardless I super appreciate you putting this up!

I didn't have everything right, but the ahi marinade was so good that it didn't matter that much.  I sliced the tuna and used a Japanese rice.  The avocado and cucumber were great.  I will make it again.

https://www.youtube.com/watch?v=4aIWDRtZtRM

While they've exploded in popularity here in the contiguous United States in recent years, my Hawaiian family has enjoyed poke bowls for as long as I can remember! Whether you have yet to try one or you’re looking for a quick recipe to satisfy poke bowl cravings at home, my Mom’s Ahi Tuna Poke Bowl recipe is the perfect place to start!

Inspired by the poke of Mom's childhood in Honolulu, these bowls consist of 3 main components: shoyu ahi poke, rice, and a few simple toppings—cucumber for cool crunch, avocado for creaminess, furikake for a bit of extra seasoning, and the littlest bit of wasabi mayo to bring everything together with a spicy punch.

You'll notice this recipe is much simpler than the colorful, toppings-loaded poke bowls you find today at poke restaurants, which is intentional. At my house, we prefer honoring the tradition of Hawaii-style poke with simplicity—a little restraint creates space for the beautifully fresh flavors to shine. My hope is that once you try them, you'll really appreciate it too. 

♡ Happy cooking!

🖨️Printable Ahi Tuna Poke Bowl Recipe: https://playswellwithbutter.com/ahi-tuna-poke-bowls/
🖨️Printable Ahi Tuna Poke Recipe: https://playswellwithbutter.com/ahi-poke/

▶️Follow along with PWWB for more unfussy recipes with a big punch of flavor! 
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▶️FREE email series: A Taste of Hawaii at Home 🌺🤙🏽
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▶️Products used in this video:
Dried Hawaiian Ogo: https://rstyle.me/+oc7QcCatqbUlyNr9cdi6WQ
ʻAlaea Hawaiian Red Clay Sea Salt: https://rstyle.me/+W8wnmGerBssbCj7sLsz1mA
Hawaiian Sea Salt: https://rstyle.me/+RzeIkpZtiQa1h_e1DqMVmw
Shoyu: https://rstyle.me/+nAjtAmu5VGj7LY9-7N5JoA
Inamona (toasted kukui nuts): https://rstyle.me/+f-B7EfkTEKOFUUX5IOk72g 
Calrose Rice: https://rstyle.me/+ICeyAKxWyoLKeMWmoy2QcA
Furikake: https://rstyle.me/+YQ-AWrA-JZPsyPc7I4q-3g
Rice Cooker: https://rstyle.me/+4Gnpbmf6-Rnbw_Lgbr2c3Q
Chef’s Knife: https://rstyle.me/+1vtVAXa8aVFnIuHGLUKbFg
Cutting Board: https://rstyle.me/+8A0eHtta1s-LESYBOFcfBA
Mixing Bowls: https://rstyle.me/+vJiXbs0b8070wtsIZHcdxg

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▶️Timestamps:
00:00: Intro
01:13: Key components for the best poke bowl
01:23: Preparing perfect rice
02:09: How to slice ahi tuna for poke
03:00: Mixing the ahi poke
04:16: Poke bowl assembly and serving
05:24: Closing

#ahituna #pokebowls #ahitunapoke #pokebowlrecipe #ahitunarecipe

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