Poke (pronounced po-kay) is a Hawaiian specialty that I wish was available on the mainland. The tremendous amount of high quality ahi tune that is available in Hawaii, even in the supermarkets, can’t be compared to anywhere else.
Poke is fresh, raw ahi tuna marinated in various combinations of asian sauces, seaweed, roe, onion and seasoning. My favorite is spicy poke that is coated in mayonnaise, chili paste and fish roe. I know mayonnaise and raw fish don’t sound like a good combination but trust me…it is delicious. 
In Hawaii you will find chilled cases filled with overflowing containers of many different types of poke. I also love that marinated tofu is normally available so that you can make a flex meal with just a little fish. The tofu in these pictures was marinated in soy sauce, onion and sea asparagus.
Sea asparagus, although it can grow almost anywhere, is a herb that I have only seen in Hawaiian farmer’s markets. It has many other names but my favorite is sea pickle. It kind of tastes like that too. It’s crunchy, watery and tastes like the salty sea. It grows in marshes and coastal regions.
So I can’t take any credit for a recipe here. The poke in the pictures is all store bought and then I made the rice at home. Tamura’s is my favorite place for poke in Kaneohe.
PrintAll About Poke
- Total Time: 20 minutes
- Yield: 1 serving 1x
Description
Experience the authentic taste of Hawaiian poke with fresh ahi tuna, complemented by your choice of savory seasonings and served over a bed of fluffy steamed rice.
Ingredients
- 3/8 cup assorted store-bought poke flavors
- 1 cup steamed rice
- Soy sauce, for seasoning (optional)
- Furikake, for seasoning (optional)
- Sesame seeds, for seasoning (optional)
- Nori, for seasoning (optional)
Instructions
- Begin by steaming 1 cup of rice according to package instructions until fully cooked and fluffy.
- Divide the rice into a serving bowl.
- Top the rice with 3/8 cup of your favorite store-bought poke flavors, ensuring an even distribution over the rice.
- Season the poke and rice with soy sauce, furikake, sesame seeds, or nori as desired to enhance the flavors.
- Serve immediately and enjoy the fresh, vibrant taste of Hawaiian poke.
Notes
For a vegetarian option, try marinated tofu with soy sauce, onion, and sea asparagus. Sea asparagus, also known as sea pickle, adds a crunchy, salty flavor reminiscent of the ocean. Store-bought poke can vary in flavor, so choose your favorite or try a mix for variety. This dish is best served fresh, but if needed, store leftovers in an airtight container in the fridge for up to one day.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1 gram
- Sodium: 800 mg
- Fat: 15 grams
- Carbohydrates: 50 grams
- Fiber: 2 grams
- Protein: 20 grams
- Cholesterol: 40 mg
Frequently Asked Questions
What kind of ahi tuna should I use for poke?
You should choose high-quality, fresh ahi tuna, preferably sushi-grade, to ensure safety and flavor.
How can I make a spicy poke like the one in the recipe?
For a spicy poke, mix mayonnaise with chili paste and toss it with the diced ahi tuna before serving.
Where can I find sea asparagus for my poke?
Sea asparagus is often available at Hawaiian farmer’s markets, but you may also find it at specialty grocery stores or online.
