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The real key here is to use the best-quality tuna you can find. If the answer is no, neither should you.
- 2 cups short-grain sushi rice
- 1½ teaspoons kosher salt, plus more
- 2 tablespoons dried hijiki (seaweed)
- 3 tablespoons mirin, divided
- 3 tablespoons soy sauce, divided
- ½ teaspoon sesame seeds, plus more for serving
- ¼ cup unseasoned rice vinegar
- ¼ English hothouse cucumber, sliced in half lengthwise, sliced crosswise into half-moons
- 1 jalapeño, thinly sliced
- 2 scallions, thinly sliced
- ¼ cup mixed fresh citrus juice (such as lime, lemon, and grapefruit)
- 2 tablespoons white soy sauce or soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon hot chili paste (such as sambal oelek)
- ¾ pound highest-quality fresh tuna, cut into ½-inch pieces
- Tobiko (for serving; optional)
Rinse and drain rice in a fine-mesh sieve several times until water runs clear. Let sit 30 minutes.
Combine rice and 2 cups water in a medium saucepan, season lightly with salt, and bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender, 18–22 minutes. Remove from heat and let sit 10 minutes. Fluff with a fork; keep warm.
Meanwhile, soak hijiki in ½ cup cold water in a small bowl until rehydrated and softened, 30–35 minutes. Drain and mix in a clean small bowl with 1 Tbsp. mirin, 1 Tbsp. soy sauce, and ½ tsp. sesame seeds; let sit 5 minutes. Drain.
Whisk vinegar, sugar, 1 ½ tsp. kosher salt, and 2 Tbsp. water in another small bowl. Toss cucumber with a pinch of salt in another bowl and squeeze to expel excess water. Add cucumber and jalapeño to brine and let sit at least 10 minutes and up to 1 hour to pickle.
Soak scallions in a medium bowl of cold water until they begin to curl, about 10 minutes. Drain and squeeze dry.
Combine citrus juice, white soy sauce, oil, remaining 2 Tbsp. mirin, and remaining 2 Tbsp. soy sauce in another small bowl; set ponzu aside.
Whisk mayonnaise and chili paste in a final small bowl to combine; set spicy mayo aside.
Toss tuna, hijiki, drained pickles, scallions, and ponzu in a large bowl; season with salt.
Just before serving, toss avocado into tuna mixture. Divide rice among bowls and top with tuna mixture, a dollop of spicy mayo, more sesame seeds, and some tobiko, if using.
How to Make a Tuna Poke Bowl at HomeReviews SectionAnonymousWashington DC05/22/20I agree with the other reviewer that its more ceviche than poke would not recommend.Anonymousseattle, WA03/29/20Terrible recipe - way too sour and salty with separate marinate for tuna, hijiki, cucumber / jalapeno.. Agree with the other review. Must stick with the 'serious eat' recipe instead. And, ingredient list had no ponyu and yet the cooking method has it.. inconsistent information.I've made this twice in two weeks and it's a new household favorite! I'm seriously surprised there are not more reviews on this. I used sushi-grade tuna from Whole Foods. I do think some of the steps are labor-intensive - not sure the scallions need soaking, or the cucumbers need to be salted separately, so will try shortcuts the next time. I could not find chili paste so I used Sriracha, which makes great spicy mayo. I skipped the tobiko. Last time I used regular tamari and then found some white shoyu on Amazon.com, tastes great either way. Can't wait for leftovers for lunch tomorrow - last time it tasted just as great the next day!AnonymousBoulder, CO09/24/19I followed the recipe and...the citrus juice makes this dish more like a ceviche than a poke. Way too much knifework as well on the scallions, cucumber, jalapeno on top of all the diced tuna. I won't stray from the serious eats recipe ever again.acardamoneEugene, OR06/14/19This was bonkers, that's really all there is to say! All the ingredients were easy to find at the local Korean supermarket and every element was so flavorful and came together so well - I can't wait for leftovers! The hijiki really adds such a beautiful briny umami note - when first rehydrating it's a bit powerful but the mirin wash really tames it and boy does it do wonders in here! I made a little bit bigger batch of the cucumber / jalapeño quick pickles too so I can do round 2 later this week! I was cooking for a non-fish eater and made this exactly as listed, but omitted the tuna, and instead topped with Our site's Sesame Soy Watermelon Poke and it was seriously amazing. I never thought I'd be writing that but it really knocked it outta the park! Round 2 with tuna later this week!kmarxmarxchicago, il06/09/19
Amount Per Serving Calories 139 Calories from Fat 26 % Daily Value * Total Fat 4g 7 % Saturated Fat 0.5g 3 % Cholesterol 0.0mg 0 % Sodium 288mg 12 % Total Carbohydrate 1.7g 1 % Dietary Fiber 0.2g 1 % Protein 22g 44 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Best Tuna Poke Recipes
Poke (pronounced poh-keh) is a dish that originated in Hawaii. The phrase means “to slice or to cut” in Hawaiian. Poke is a salad of sorts. A salad of fresh, uncooked fish chopped up into bite-size pieces. The fish is then saturated in a light sauce of typically sesame oil and soy sauce. Other components are often added to the mix, like fresh fruits, veggies, spices, or other accouterments.
However, Poke is more than just food in Hawaii. The dish represents tradition and culture. Japanese ingredients are incorporated into fish indigenous to Hawaii. The plate represents the rich history of Hawaii and those who have lived there.
The light meal has zesty aromas and is the perfect complement to a sunny summer day. It can be intimidating to mimic this entree, but don’t be fooled! Poke is relatively simple to master.
How to Cut Tuna for Poke
It is best to purchase fresh, sashimi-grade tuna for your Poke because of quality and taste. However, a frozen option will work as well. To master the smooth and delicate texture, it is vital that whatever choice of tuna you have access to contains a minimal amount of white streaks.
The white streaks are typically connective tissue. This unfavorable tissue adds an unpleasant chewy texture to the dish ruining the desired butter smooth texture. If you find that you have already purchased streaked fish as described, don’t fret. Remove the streaks of tissue with a bit of patience and a sharp knife.
Once your fish is pure and free of streaks, you are ready for the next steps. You will need a sharp knife.
Cut the buttery tuna into about 1- inch cubes and place the freshly chopped fish into a large bowl. Then you are ready to add whatever other ingredients to personalize your dish to your preferred taste.
Once your tuna is chopped up into bite-sized pieces and placed in a mixing bowl, it is time to marinate the fish with your desired flavors. In a separate bowl, you will want to whisk together the oils, sauce, and vinegar you choose. Then you’re going to want to add some flavor-boosting spices like ginger and scallions.
Once the marinade is combined, you’ll want to mix in the tuna. Cover the prepared bowl and let the mixture sit in the fridge for at least an hour and up to two days. Poke will keep in the fridge and remain fresh to eat for about two days.
Now that the tuna is marinated to be more tender and full of rich flavor, the fish is ready to serve. Traditionally the dish is scooped over white sushi rice, crunchy romaine, or chilled vermicelli noodles to enjoy. But if you want to take on a trendier taste, add some fun toppings to create a more flavor-filled mouthful.
The dish tastes excellent on the traditional bases, however with new toppings to add a modern twist, Poke can take on a whole new level. Some prevailing add ons include crispy, crushed won-ton strips, grilled shallots, sliced avocado, crunchy seaweed, diced mangos, or toasted sesame seeds. Cucumber and edamame also add some eye-catching bright green color and a fresh crunch to your dish.
The best bet is to trust your inner chef instincts. Taste the marinade and mix as you add in the extra desired toppings. You don’t want to go overboard if the marinade is already flavorful, but you also do not want a bland dish.
Have fun creating your recipe while taking inspiration from chef-approved concoctions. Below are some favored and tried recipes that contain complementing ingredients, flavors, and ratios.
Tuna Poke Recipe Ideas
Classic Ahi Poke
- 2 teaspoons of toasted sesame seeds
- 2 teaspoons of chopped and toasted macadamia nuts
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- Dash of sea salt
- Dash of red pepper flakes, if you like spice!
Serve on white sushi rice.
Spicy Tuna Poke
- 1/4 cup sliced scallions
- 2 tablespoons reduced-sodium soy sauce or gluten-free tamari
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha
- 4 tablespoons of spicy mayo (2 tablespoons light mayonnaise mixed with 2 teaspoons sriracha sauce)
Serve on vermicelli noodles.
Fresh and Crunchy Tuna Poke
- 3 tbsp. masago
- ¼ cup crispy seaweed
- 1 tbsp. sesame seeds
- ¼ cup sliced cucumber
- ¼ cup pickled ginger
- ¼ cup mango
Serve on brown rice topped with furikake rice seasoning.
Tuna Poke with Avocado
- 1 medium avocado, cut into ½ inch cubes
- 2 tbsp. toasted black sesame seeds
- ¼ cup microgreens
Serve on romaine and white sushi rice.
What recipe did you like the most? Are you ready to start making magic in the kitchen? Or do you want to let the pros do all the work so you can revel in mind-blowing tastes? If so, take the night off cooking but still experience a light, fresh poke dish by wandering into a local eatery! Find some recipe inspiration while experiencing poke sans the home cooking mess we all know and loathe.
To experience the highest quality poke and fish, book a spot at the best Miami Beach restaurant – Stiltsville Fish Bar. The atmosphere is easy-going and relaxed, set in the heart of Sunset Harbour. Our Tuna Poke is the stuff of dreams.
Enjoy local, fresh fish and maybe score some hot deals during Crawfish Eddie Happy Hour weekdays from 3-7 p.m. Visit our website for more promotions, including half-priced bottles of wine on Mondays!
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Book now and make your reservation today for a boozy brunch or stunning dinner experience. Rock the boat and impress coworkers or friends by booking a private event today with Stiltsville Fish Bar. Have a memorable experience at the best Miami Beach restaurant.
This Tuna Poke Bowl recipe is so easy and takes literally minutes to prep! You just have to let it sit in the fridge to let all of the flavors come together and then you will have the best Hawaiian Poke Bowl that tastes like it’s from Hawaii!
- Place the tuna cubes in a large bowl. In a smaller bowl, whisk together the soy sauce, oil, vinegar, sesame seeds, and garlic. Pour over the tuna and toss to coat. Stir in the green and red onions. Cover the bowl with plastic wrap and place it in the fridge to chill for 20 minutes. Serve with cucumber slices or over brown or white rice!
*Be sure to read below on other ingredients to add to this poke bowl!
I don’t normally ever purchase tuna from grocery stores, even living in Monterey, CA..it’s extremely difficult to find fresh tuna. Frozen tuna can make acceptable poke it’s hard to compare it to fresh tuna. The best way to get the freshest tuna is going to your local fish market in town.
I made an Easy Ahi Tuna Poke a few years ago that is slightly spicy, has more of a mild flavor and has avocado chunks in it- SO good you need to try it after you make this one. I used a Yellowfin Ahi tuna in that recipe and for this recipe I used Matt’s catch of a Bluefin tuna. Ahi is easier to find and slightly paler in color. Both recipes pair perfectly with my Homemade California Sushi Roll!
Some other additions to add to make the ultimate tuna poke bowl is:
- brown or white rice
- mixed greens or a salad
- avocado slices
- fresh shelled edamame beans
- fresh jalapeno slices
- 12 ounces sashimi-grade tuna, cut into 1/2-inch cubes
- 1 Thai bird chile, stemmed and minced
- 1/4 cup thinly sliced Vidalia or other sweet onion
- 2 tablespoons finely chopped scallion
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons finely grated peeled fresh ginger
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon low-sodium soy sauce
- Kosher salt
- Toasted sesame seeds, for garnish
In a medium bowl, combine all of the ingredients except the salt, pepper and sesame seeds. Season with salt and pepper and toss to evenly coat. Transfer to a serving bowl and garnish with sesame seeds.
Your poke bowl might be plant-based next year, including the fish
Finless Foods, a plant-based and cell-culture-based seafood company, is aiming to have a plant-only tuna substitute out on plates sometime next year. There’s only nine ingredients involved, and it’s designed to fit into dishes where raw tuna is called for, like poke bowls, reports Forbes .
A blog post from the Finless Foods website says:
“We know people are more conscious than ever about the source of their food. However, it remains challenging to stay up-to-speed on the species, responsible fishing method, or what’s local or in season. With a plant-based alternative, diners can rest assured that they’re making a healthy choice all around. As a bonus – millions with seafood allergies can finally enjoy the delights of sushi, poke and other dishes.”
The plant-based tuna is made with cooked plant materials that have been infused with seasonings to match the taste and flavor of raw tuna, to be used as-is.
CEO and co-founder of Finless Foods, Michael Selden, said in a press release , “We’ve developed a delicious, versatile product that makes an ideal plant-based substitute for raw tuna. The feedback received from our culinary partners has been phenomenal, likening the flavor and texture to sushi-grade tuna.” I’m definitely interested, and I bet a lot of other people are tracking this closely, too. Finless aims to have the plant-based tuna available via foodservice and restaurants by early 2022.
Tuna Poke (Hawaiian Raw-Tuna Salad) Recipe
Why It Works
- Sweet onions provide flavor without pungency or heat.
- Fresh lean tuna is complemented by simple seasonings and aromatics.
- Tossing the salad and letting it rest for just a few minutes before serving maximizes flavor development while retaining texture.
Poke (pronounced poh-keh), a raw-fish salad, is like the hamburger of Hawaii, ubiquitous at family gatherings, parties, tailgates, and supermarket delis across the islands. I've seen the Hawaiian word poke translated variously as "to chop" or "to cut crosswise," in reference to the way in which the fish is cut, so perhaps it's more accurate to say that poke is like the chopped salad of Hawaii. My version features both traditional and modern twists. It's extremely simple to make (think of it like tossing a salad) and uses very few ingredients.
Tips for cooking Tuna
- Pat the tuna dry with a paper towel.
- Make sure the pan is hot enough before you add the tuna to the pan. You want a smoking hot sizzling pan.
- Watch the tuna closely, as it cooks quickly. We recommend searing it 30-45 seconds each side, depending on the thickness. Don’t go over a minute, as it might not be rare inside.
- Let the tuna rest for a couple of minutes before slicing. Use a very sharp knife to slice.
If you’re unfamiliar with poke (pronounced PO-kay), it is a Hawaiian dish, served as an appetizer or main course, traditionally made with raw fish. Poke translates to ‘section’ or ‘to slice or cut’.
It can be prepared a number of ways, but I’ve always preferred simpler preparations like this one that are made without mayonnaise.
Traditional poke is usually made with cubed ahi or yellowfin tuna that is tossed with a soy sauce (shoyu) and sesame oil, and served with raw onion, green onions, and chopped macadamia nuts.
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