The true Hawaiian poke in its most authentic form: very fresh ahi tuna marinated in soy sauce, sesame oil, and seaweed, served on a bed of warm white rice with crunchy vegetables and traditional seasonings.
This is the original recipe you find at the stalls in Honolulu, a dish born from the tradition of Hawaiian fishermen who marinated freshly caught fish with sea salt and limu seaweed. Today it has become a global phenomenon, but the authentic version remains unbeatable.
The secret lies in the quality of the tuna: it must be very fresh, suitable for raw consumption (sashimi grade), with a beautiful ruby red color. The cubed cut must be precise and the marination brief, just enough time to flavor without cooking the fish.
Ingredients
- 300 g Ahi tuna (yellowfin) (very fresh, for sashimi)
- 200 g White sushi rice
- 3 tablespoons Soy sauce (preferably shoyu)
- 1 spoon Toasted sesame oil
- 1 teaspoon Rice vinegar
- 1 whole Ripe avocado
- 100 g Edamame (shelled)
- 1 whole Fresh scallion (finely chopped)
- 2 tablespoons Sesame seeds (mixed (white and black))
- to taste Wakame seaweed (rehydrated)
- to taste Nori seaweed (in strips)
- 1 teaspoon Fresh ginger (grated)
- to taste Wasabi (optional)
- to taste Furikake (Japanese seasoning)
Preparation
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1
Rice preparation: Rinse the sushi rice under cold running water for at least 5 minutes, until the water runs completely clear. This removes excess starch. Cook according to the instructions (usually 1:1.5 rice/water for 12 minutes). Once cooked, season it with rice vinegar while still hot, gently mixing with a wooden spatula. Let it cool to room temperature, covered with a damp cloth.
Durata indicativa: 15 min
Tip: The rice must be warm at the time of assembly, never cold from the fridge
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2
Tuna cutting: This is the most important step! Use a very sharp knife and wet it with cold water between cuts. Remove any cartilage or dark veins. Cut the tuna into perfect cubes about 2 cm in size. The cut must be clean, in a single motion, to avoid shredding the meat. Keep the tuna in the refrigerator until the marinating time.
Durata indicativa: 8 min
Tip: If the tuna is slightly frozen (10 min in the freezer) it will be easier to cut perfectly
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3
Tuna marinade: In a bowl, mix the soy sauce, sesame oil, grated ginger, and half of the finely chopped spring onion. Add the tuna cubes and gently mix with your hands or a spoon, being careful not to break the pieces. Let marinate in the refrigerator for 10-15 minutes, no longer otherwise the fish starts to 'cook' in the soy acid.
Durata indicativa: 15 min
Tip: The brief marination is the key: the tuna must remain raw inside
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4
Vegetable preparation: While the tuna marinates, prepare all the other ingredients. Cook the edamame in salted boiling water for 3-4 minutes, then drain and cool them under cold water. Cut the avocado into regular slices or cubes and sprinkle it with a little rice vinegar to prevent oxidation. Rehydrate the wakame seaweed in cold water for 5 minutes, then squeeze it well. Cut the nori seaweed into strips with scissors. Cut the rest of the spring onion into thin rings.
Durata indicativa: 10 min
Tip: Prepare everything before assembling, so the assembly will be quick and the tuna will stay cold
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5
Bowl assembly: Take two wide and beautiful bowls (appearance matters!). Spread the warm rice at the base, creating an even layer. Now start the artistic composition: place the marinated tuna in one section, the avocado in another, the edamame, the wakame seaweed. Create a colorful sector composition, letting the rice show between the ingredients. Aesthetics are fundamental in poke!
Durata indicativa: 5 min
Tip: Use a long, shallow bowl to better showcase all the ingredients
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6
Final seasoning and decoration: Generously sprinkle with mixed sesame seeds (white and black for contrast), add the nori seaweed strips, and the remaining spring onion. Add a pinch of furikake for an authentic touch. Drizzle with the marinade left in the tuna bowl. If you like it spicy, add a dab of wasabi. Serve immediately with soy sauce on the side for those who want to adjust the flavor.
Durata indicativa: 2 min
Tip: Poke is enjoyed immediately: the contrast between warm rice and cold tuna is the magic of this dish
Notes and Tips
The rice must be warm at the time of assembly, never cold from the fridge
If the tuna is slightly frozen (10 min in the freezer) it will be easier to cut perfectly
A short marinade is key: the tuna must remain raw inside
Prepare everything before assembling, so the assembly will be quick and the tuna will stay cold
Use a long, shallow bowl to better showcase all the ingredients
Poke is enjoyed immediately: the contrast between warm rice and cold tuna is the magic of this dish
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