What is Hawaiian Poke (Aloha Poke)? It's a delicious, easy-to-make appetizer or main course traditionally made with ahi tuna, soy sauce, sesame oil, scallions, and - of course - many variations thereof. Poke is Hawaiian for "to slice" or "to cut crosswise." In this case, it means diced raw fish.
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π£ Aloha poke aka Hawaiian poke
When digging a little deeper into the history of this dish, traditional poke was probably simple: Hawaiian reef fishermen were cutting up their catch for a snack while out fishing. They then added a little Hawaiian sea salt and some crushed macadamia nuts, and were good to go. Poke anyone?
π£οΈ Poke pronunciation
Poke is pronounced "Poh-keh" - not poke or poki. In the Hawaiian language, every syllable is pronounced. Did you know that the Hawaiian alphabet consists only of 12 letters and 1 symbol?
So let's try that: How do you pronounce the name of Hawaii's first monarch Kamehameha? Exactly. His full name actually was Kalani PaiΚ»ea Wohi o Kaleikini KealiΚ»ikui Kamehameha o Κ»Iolani i Kaiwikapu kauΚ»i Ka Liholiho KΕ«nuiΔkea.
And one more for fun: Say aloud the word of Hawaii's state fish before watching the video below: HumuhumunukunukuΔpuaΚ»a.
Making this dish is straightforward. But there's one catch (sorry for the pun): The seafood you're using in this raw dish has to be sushi quality. Ask the fishmonger at your local grocery store or supermarket about the quality of the fish you intend to buy. They should know.
I've been making raw fish dishes (sushi, ceviche, poke) for years, so Iβve gotten to know the fishmonger at my local grocery store personally. And that's the goal. You want sashimi grade tuna. If you're not sure about the freshness and quality of the fish you're getting, don't buy it.
β Tip: A fresh saltwater fish should never smell fishy; it should smell like the sea. The best way to buy fish would be whole fish. The eyes of the fish will always give away the freshness of the fish, aka clear eyes. The problem with purchasing ahi tuna (which refers to the tuna species yellowfin and bigeye) is the size. A good-sized yellowfin tuna is 40β to 80" long and can easily weigh a couple of hundred pounds. That's a lot of ahi poke.
π§Ύ Ingredients
- Sushi grade tuna
- Soy sauce
- Sesame oil
- Red (or yellow) onion
- Scallions aka green onions (green part only)
- Sesame seeds
- Coarse sea salt
- Seaweed * (optional)
- Hot pepper flakes (optional)
See the recipe card below for full list of ingredients and their measurements.
* Sheets of dried seaweed (nori) can easily be found in the βInternational sectionβ of your local grocery store. Cut one sheet in half with scissors and cut it in about 1-Β½" strips. Soak the seaweed in water for a couple of minutes. Squeeze out excess water and set aside.
π₯£ How to make fresh Ahi tuna poke (Ahi poke recipe)
Cut the tuna into ΒΎβ cubes and mix with all other ingredients in a large bowl. Cover the bowl and put in the refrigerator for a minimum of 15 minutes but no longer than 2 hours. This will ensure enough time for the fish to absorb the flavors without getting mushy.
π₯ Serving suggestions
If served as an appetizer, I like to place the poke on Asian soup spoons. It's the perfect way to enjoy this simple yet impressive and refreshing dish.
When served as a main course, place some white rice in a bowl and top with poke and a couple of avocado slices. By the way: Just because it's from Hawaii doesn't mean you have to add pineapple π
β Tip: When serving poke over rice, make sure that your rice has cooled down to room temperature before adding the poke. Otherwise, your tuna will start to cook.
π Poke bowl near me
No need to Google that term anymore. Now you know how to make your own refreshing, super healthy poke that will transport your taste buds directly to the beautiful islands of Hawaii. No airplane ticket or cooking required.
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Did you make this Hawaiian Poke (Aloha Poke)? Let us know in the comments below!
π Recipe
Hawaiian Poke (Aloha Poke)
Ingredients
- 1 pound sushi grade tuna, cubed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- β cup thinly sliced red (or yellow) onion
- Β½ cup sliced scallions aka green onions (green part only)
- 1 teaspoon sesame seeds
- Β½ teaspoon coarse sea salt (or to taste)
- 2 tablespoons seaweed (optional)
- Β½ teaspoon hot pepper flakes (optional)
Instructions
- Cut one sheet of dried seaweed (nori) in half with scissors and cut it in about 1-Β½β³ strips.
- Soak the seaweed in water for a couple of minutes.
- Squeeze out excess water and set aside.
- Cut the tuna into ΒΎβ cubes and mix with all other ingredients in a large bowl.
- Cover the bowl and put in the refrigerator for a minimum of 15 minutes but no longer than 2 hours.
Poke (Bowl) Serving Suggestions
- If served as an appetizer, I like to place the poke on Asian soup spoons. Itβs the perfect way to enjoy this simple yet impressive and refreshing dish.
- When served as a main course, place some white rice in a bowl and top with poke and a couple of avocado slices.Β
- Tip: When serving poke over rice, make sure that your rice has cooled down to room temperature before adding the poke. Otherwise, your tuna will start to cook.
Notes
- Tip for buying fresh fish: A fresh saltwater fish should never smell fishy; it should smell like the sea. The best way to buy fish would be whole fish. The eyes of the fish will always give away the freshness of the fish, aka clear eyes. The problem with purchasing ahi tuna (which refers to the tuna species yellowfin and bigeye) is the size. A good-sized yellowfin tuna is 40β to 80" long and can easily weigh a couple of hundred pounds. That's a lot of ahi poke.
- Seaweed: Sheets of dried seaweed (nori) can easily be found in the βInternational sectionβ of your local grocery store. Cut one sheet in half with scissors and cut it in about 1-Β½" strips. Soak the seaweed in water for a couple of minutes. Squeeze out excess water and set aside.
- Serving:
If served as an appetizer, I like to place the poke on Asian soup spoons. It's the perfect way to enjoy this simple yet impressive and refreshing dish. When served as a main course, place some white rice in a bowl and top with poke and a couple of avocado slices. By the way: Just because it's from Hawaii doesn't mean you have to add pineapple π Tip: When serving poke over rice, make sure that your rice has cooled down to room temperature before adding the poke. Otherwise, your tuna will start to cook.
- Suggestion: If you enjoy this, then you're gonna love our recipe for ceviche!
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Tina
Love poke, but have always been intimidated to try making it myself. Definitely going to give your recipe a shot, thanks for sharing!
maplewoodroad
Thanks & enjoy! π