Gather inspiration from the Hawaiian islands and learn how to prepare fresh poke bowls no matter how far away you are.
By Tina Putzing
On our recent trip to Oahu, we had a single-food-focus, our obsession was with poke.
Like acai bowls, poke was on offer everywhere we went. Not just in restaurants – even grocery stores had a ton of different pokes for sale. Like, so many different kinds of poke! Imagine a deli counter, but with marinated raw fish instead of cold cuts and potato salad. It was glorious.
There was crab poke, salmon poke, clam poke, squid/octopus poke (I think?), and a half dozen different ahi tuna pokes. By far our favorite (based on total volume consumed) was the shoyu ahi poke, which was basically just fresh, raw tuna marinated in soy sauce with some raw onion and seasonings.
So simple, but absolutely packed with flavor. Served on a steaming bed of white or brown rice, it was definitely one of the best things we ate on vacation. So, of course, we ate it repeatedly. And it was so affordable.
Did I mention how easy this recipe is? Slice up some sushi-grade tuna, stick it in a bowl with soy sauce + onions + seasonings, let everything marinate for an hour in the fridge, and…that’s it!
PrintSoy Sauce Ahi Poke Bowl
Description
Gather inspiration from the Hawaiian islands and learn how to prepare fresh poke bowls no matter how far away you are.
Ingredients
- 1 lb fresh ahi (sashimi grade), cut into bite-sized cubes
- 3 tbsp soy sauce (aka “shoyu”)
- 1 tbsp oyster sauce
- ¼ cup green onions, chopped
- 1/3 cup sweet yellow onion, thinly sliced
- 1 tsp sesame oil
- ½ tsp ground ginger (or fresh, grated, if you have it)
- ½ tbsp minced garlic
- Sesame seeds, to garnish
- Cooked white rice, to serve
- Avocado, to serve (optional)
Instructions
- In a small bowl, whisk together your soy sauce, oyster sauce, sesame oil, ginger, and garlic.
- Add chopped green onion and sweet yellow onion slices to the soy sauce mixture, and stir to combine.
- Place ahi tuna cubes in a large bowl and pour the soy sauce/onion mixture over the cubes.
- Stir gently (or use your hands) to evenly coat each piece of fish with the sauce/marinade.
- Cover the bowl with plastic wrap and refrigerate at least 1 hour before serving.
- To serve, scoop poke into a bowl over steamed rice (+ cubed avocado, if desired), with sesame seeds sprinkled on top.
- Category: Main, Side
- Cuisine: Hawaiian
