Servings: 4
Ingredients
For the poke
- 450 g tuna sashimi-grade, cut into 2 cm cubes
- 120 g yellow onion thinly sliced
- 25 g green onion finely chopped
- 1 teaspoon Hawaiian salt (or coarse sea salt), adjust to taste
- 1 teaspoon garlic minced
- 1 tablespoon ginger minced
- 1 teaspoon red pepper flakes
- 2 tablespoons vegetable oil
- 50 g ogo seaweed chopped, or rehydrated and chopped wakame
- 2 teaspoons toasted sesame oil
- 3 tablespoons light soy sauce or regular Kikkoman soy sauce
- 1 tablespoon inamona (toasted and pounded kukui nut), or toasted and pounded macadamia nuts
For the bowl
- 600 g Japanese white rice cooked, warm
- 1 cucumber thinly sliced
- 1 avocado sliced (optional)
- 2 tablespoons furikake or crumbled nori
- Wedges of lime for serving
Procédé
- Cut the ahi tuna into 2 cm cubes.450 g tuna
- Combine the tuna and all the poke ingredients in a non-metallic mixing bowl.120 g yellow onion, 25 g green onion, 1 teaspoon Hawaiian salt, 1 teaspoon garlic, 1 tablespoon ginger, 1 teaspoon red pepper flakes, 2 tablespoons vegetable oil, 50 g ogo seaweed, 2 teaspoons toasted sesame oil, 3 tablespoons light soy sauce, 1 tablespoon inamona
- Toss gently to coat the fish well.
- Adjust the salt to taste.
- Cover and refrigerate for 15 to 30 minutes.
- Divide the warm rice among the bowls.600 g Japanese white rice
- Spoon the poke over the rice.
- Add the cucumber and avocado alongside.1 cucumber, 1 avocado
- Sprinkle with furikake.2 tablespoons furikake
- Serve immediately with a lime wedge.Wedges of lime
Notes
Poke itself is the traditional Hawaiian dish: cubes of raw tuna seasoned with shoyu, sesame oil, onion, ogo seaweed, and inamona, served on their own or as an appetizer. Serving it over a bowl of warm rice with fresh toppings (cucumber, avocado, furikake) is the modern version, the “poke bowl,” which spread from Hawaii to the American mainland and then to Europe.
Inamona, toasted and pounded kukui nut, is the most traditional hallmark of old-style Hawaiian poke. It is hard to find in France: you can leave it out or replace it with toasted and pounded macadamia nuts. Likewise, ogo seaweed can be replaced with rehydrated and chopped wakame.
Raw fish safety: use very fresh sashimi-grade tuna bought from a fishmonger you trust, or tuna that has been frozen beforehand. To kill parasites, the rule is to freeze the fish all the way through for at least 24 hours at -20 °C; in a home freezer (-18 °C), allow 7 days instead. Thaw in the refrigerator, keep the fish well chilled, and eat the poke within an hour of mixing.
Many versions of shoyu poke use sweet onion, such as Maui onion, instead of yellow onion; both work.
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