Follow these steps for perfect results
Sashimi-grade Ahi tuna
cubed
Shallots
finely minced
Scallions
chopped
Marinated Arame
minced
Sea Salt
to taste
Low Sodium Soy Sauce
to taste
Sesame Oil
Toasted Sesame Seeds
Dice ahi tuna into 1/3-1/2 inch cubes using a very sharp knife.
Transfer diced tuna to a large bowl.
Add minced shallots, chopped scallions, and minced marinated arame to the bowl.
Add sea salt, low sodium soy sauce, and sesame oil to the bowl.
Gently fold all ingredients together until well combined.
Cover the bowl with plastic wrap.
Refrigerate for 1 hour to allow flavors to meld.
After chilling, stir the poke and taste.
Adjust seasoning with additional sea salt and soy sauce as needed.
Sprinkle with toasted sesame seeds before serving.
For poke bowls, divide the poke into portions and serve on top of steamed rice.
Garnish with additional toppings such as gari, avocado slices, tobiko, pickled cucumbers, and nori strips.
Alternatively, serve the poke with tortilla chips or noriten chips as an appetizer.
Expert advice for the best results
Ensure the tuna is very fresh and high quality.
Adjust the amount of soy sauce and salt to your preference.
Add a touch of chili flakes for a spicy kick.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance.
Serve in a bowl, garnished with sesame seeds and optional toppings.
Serve chilled as an appetizer or side dish.
Serve over rice for a poke bowl.
Complements the salty and savory flavors.
Clean and refreshing.
Discover the story behind this recipe
A staple dish in Hawaiian cuisine, often served at gatherings and celebrations.
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