How to Make Poke
Learning how to make poke Hawaii style only takes a few minutes and a really good piece of fresh caught tuna.
Wild caught Ahi is probably the most popular fish used in this
raw Hawaiian salad.
Other popular choices for poke are wild caught salmon, octopus, shellfish, and other wild caught seafood.
Did you know that poke is the Hawaiian word for small piece?
That's why poke is made with small pieces of fish and a sauce. There are many variations of poke that you will find in Hawaii!
How to Make Poke Bowl
This is the basic recipe for how to make a poke bowl and it's a favorite meal for locals in Hawaii.
- 5 oz. Fresh Sashimi Grade Ahi Tuna (cut into small cubes)
- 1/4 of Organic Onion (thinly sliced) & 1 Green Onion (chopped)
- Small Piece of Organic Ginger (peeled & grated)
- 1/2 tsp. White Organic Sesame Seeds
- 1 Tbsp. of Cold-Pressed Organic Sesame OIl
- Pinch of Rock Salt & Dash of Traditional Low Sodium Soy Sauce
- 1 Bowl of Steamed Organic Japanese White Rice
- Combine all ingredients into a bowl. Massage ingredients with hand to combine flavors.
- Then put poke on steamed Japanese rice. Enjoy!
How to Make Poke - Spicy
Spicy Ahi poke is a very popular type of poke eaten in Hawaii.
Sometimes spicy poke will use kimchi for the heat.
- 2 Tbsp. Homemade Japanese Mayonnaise
- 1 tsp. Sriracha Hot Sauce
- 1 Pound of Sashimi Grade Ahi Tuna (cut into small cubes)
- 1/4 tsp. of Hawaiian Sea Salt (or to taste)
- 2 Tbsp. Traditional Soy Sauce or Traditional Low Sodium Soy Sauce
- 1/2 tsp. Nanami Togarashi or Japanese Seasoning Blend
- 1 Tbsp. of Cold-Pressed Organic Sesame Oil
- 1 Tbsp. of Masago or Fish Roe
- Chopped Organic Green Onions for Garnish
- In a bowl combine mayo and hot sauce - set aside.
- In another bowl, add the tuna, salt, and soy sauce - stir.
- Then stir in Japanese seasoning and oil.
- Next, gently stir in the fish roe.
- Finally add the spicy mayo and stir to combine.
- Chill for 20 minutes before serving.
How to Make Poke - Hawaiian Style
- Purple Ogo or Green Ogo (seaweed)
- Fresh Sashimi Grade Ahi Tuna (cubed)
- Fresh Sashimi Grade Yellowtail Hamachi (cubed)
- Maui Onions (finely diced)
- Fresh Ginger (finely diced)
- Fresh Calamansi (cut in half)
- Hawaiian Chilies (finely chopped)
- Sambal or Hot Sauce
- Toasted Macadamia Nuts (finely diced)
- Green Onion (finely chopped)
- Hawaiian Avocados (cubed)
- Create a big selection of fresh Hawaiian ingredients for your guests.
- Let your guests create their own custom poke with their favorite poke ingredients.
Using Kukui Nuts in Your Poke
Kukui nuts are used to make inamona which is a condiment used in traditional Hawaiian cuisine.
Usually made with roasted or toasted kukui nuts and Hawaiian sea salt.
It is used in poke to give it a Hawaiian taste and is often accompanied by limu seaweed which is another traditional Hawaiian condiment.
Kukui nuts are used to enhance a Hawaiian style poke. This nut was prized in Ancient Hawaii and was used in many ways.
Kukui nuts are very high in oil just like macadamia nuts that you will also find abundantly in Hawaii. And it's often found in skin care products in Hawaii.
The kukui nut has medicinal properties. This nut is also rich in essential fatty acids like Omega 3 and Omega 6.
Another name for the kukui nut is candlenut. The kukui nut was used to create light by burning its oil.
Beautiful leis and bracelets can also be made from the hard shells of the kukui nut.
The kukui nut tree had a spiritual meaning to the people of Ancient Hawaii and to wear a kukui nut lei was a symbol of wearing a lei of light.
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