Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 cups short‑grain rice, rinsed + 1.75 cups water
- 1 lb sashimi‑grade ahi tuna, cut into 1/2‑inch cubes
- 3 tbsp shoyu (soy sauce), preferably Hawaiian style
- 1 tbsp toasted sesame oil
- 1/4 cup sweet onion, very thinly sliced
- 2 green onions, thinly sliced
- 1/4 cup chopped limu ogo (or 1–2 roasted seaweed snack sheets, crumbled)
- 1/4 tsp red chili flakes (to taste)
- 1 ripe avocado, sliced
- 2 tbsp furikake (for topping)
- 1 tsp toasted sesame seeds (optional)
Do This
- 1. Rinse rice until water runs mostly clear; cook with 1.75 cups water (rice cooker or stovetop, 20 minutes).
- 2. Chill a mixing bowl; cube the tuna into 1/2‑inch pieces and keep cold.
- 3. In the chilled bowl, combine shoyu, sesame oil, chili flakes, and sesame seeds.
- 4. Add tuna, sweet onion, green onion, and limu; gently toss to coat.
- 5. Cover and chill 10–15 minutes while rice finishes.
- 6. Bowl it up: warm rice, spoon on poke, add avocado, sprinkle furikake, serve immediately.
Why You’ll Love This Recipe
- Authentic island flavor: classic shoyu-sesame balance with sweet onion, green onion, and limu.
- Fast and fresh: 40 minutes start to finish with minimal cooking.
- Restaurant-quality at home: silky ahi, glossy sauce, and warm rice for perfect contrast.
- Flexible: adjust heat, seaweed, and toppings to your taste.
Grocery List
- Produce: Sweet onion, green onions, 1 ripe avocado
- Dairy: None
- Pantry: Short-grain rice, shoyu (soy sauce), toasted sesame oil, red chili flakes, furikake, sesame seeds (optional), limu ogo or roasted seaweed snack sheets
Full Ingredients
Rice
- 1.5 cups short‑grain rice (300 g), rinsed until mostly clear
- 1.75 cups water (415 ml) for cooking
Poke
- 1 lb sashimi‑grade ahi tuna (455 g), cut into 1/2‑inch (1.3 cm) cubes
- 3 tbsp shoyu (soy sauce), preferably Hawaiian style
- 1 tbsp toasted sesame oil
- 1/4 tsp red chili flakes (use more or less to taste)
- 1 tsp toasted sesame seeds (optional, for nuttiness)
- 1/4 cup sweet onion, very thinly sliced (about 30 g)
- 2 green onions, thinly sliced (about 1/2 cup)
- 1/4 cup chopped limu ogo (or 1–2 roasted seaweed snack sheets, crumbled to make about 2 tbsp)
To Serve
- 1 ripe avocado, sliced or cubed
- 2 tbsp furikake
- Extra green onions or sesame seeds for garnish (optional)
Step-by-Step Instructions
Step 1: Rinse and cook the rice
Add the short-grain rice to a bowl and rinse under cool water, swirling with your hand, until the water runs mostly clear (3–4 rinses). Drain well. Cook with 1.75 cups water in a rice cooker per manufacturer’s instructions (about 20 minutes). For stovetop: bring to a boil, reduce to low, cover, and cook 18 minutes; rest 10 minutes off heat before fluffing. Keep warm.
Step 2: Chill your bowl and prep the tuna
Place a medium stainless or glass mixing bowl in the freezer for 5 minutes to get it cold—this helps keep the fish at a safe temperature and preserves texture. Pat the ahi dry with paper towels and cut into neat 1/2‑inch cubes. Keep the tuna refrigerated until ready to mix.
Step 3: Make the shoyu-sesame base
In the chilled bowl, whisk together the shoyu, toasted sesame oil, red chili flakes, and sesame seeds (if using). This lightly seasoned base lets the fresh fish shine while adding warmth from the sesame and a gentle kick from the chili.
Step 4: Add aromatics and tuna
Add the sweet onion, green onions, and limu (or crumbled seaweed snack) to the bowl and toss to combine. Gently fold in the ahi cubes, turning with a spoon or spatula just until every piece is beautifully coated. Avoid overmixing to keep the tuna pristine.
Step 5: Chill briefly to meld flavors
Cover and refrigerate the poke for 10–15 minutes. This short rest allows the aromatics to perfume the fish while keeping the texture tender and silky. Do not marinate for long periods—poke is best enjoyed fresh.
Step 6: Assemble the bowls
Spoon about 1 to 1 1/4 cups warm rice into each bowl. Top with a generous mound of poke, making sure each serving gets onions and limu. Add sliced avocado to one side for creamy contrast, and sprinkle furikake over the top. Finish with a little extra green onion or sesame seeds if you like.
Step 7: Taste and serve immediately
Taste a piece of tuna; adjust with an extra splash of shoyu or a pinch more chili flakes if needed. Serve right away while the rice is warm and the poke is cold for the classic hot-cold contrast.
Pro Tips
- Fish quality matters: buy sashimi-grade ahi from a reputable fishmonger and keep it cold. Many suppliers sell tuna that has been commercially flash-frozen, which helps with safety and quality.
- Keep it cold: chill your bowl and knives; work quickly so the tuna stays cool and glossy.
- Slice onions thin: paper-thin sweet onion adds sweetness without overpowering the delicate fish.
- Don’t over-marinate: 10–15 minutes is perfect—longer can firm up the fish and darken the flavor.
- Rice texture: slightly sticky, warm short-grain rice makes the best base and absorbs the savory juices.
Variations
- Spicy Mayo Poke: Fold 2–3 tbsp Kewpie mayo and 1–2 tsp sriracha into the poke (reduce shoyu to 2 tbsp).
- Extra-Limu Style: Double the limu to 1/2 cup for brinier, ocean-forward flavor; keep chili flakes light.
- Wasabi-Shoyu: Add 1–2 tsp prepared wasabi to the shoyu-sesame base for a clean, sinus-tingling kick.
Storage & Make-Ahead
For best texture and flavor, mix and eat poke the day you make it. You can cube the tuna up to 8 hours ahead and keep it covered and cold. Slice onions and green onions up to 1 day ahead. Cook rice up to 1 hour ahead and keep warm, or rewarm gently with a damp towel. Leftover poke should be kept in an airtight container in the refrigerator and enjoyed within 24 hours; do not freeze once mixed. Avocado is best sliced just before serving to prevent browning.
Nutrition (per serving)
Approximate values for 1 bowl: 480 calories; 28 g protein; 58 g carbohydrates; 16 g fat; 6 g fiber; 940 mg sodium. Values will vary based on brands and exact portions.
