Tuna poke is a Hawaiian salad with Japanese roots that has taken the world by storm. In fact, poke is a salad constructor, where everyone can assemble it to their liking. But the base is always the same - cereal (usually Japanese rice), raw fish (tuna, salmon, hamachi) or seafood and sauce, although some cook poke with chicken and beef. All kinds of vegetables are also added to the poke and sometimes even fruits are put into it.

The classic Hawaiian poke is ahi poke, which translates to tuna poke. Steamed or boiled rice seasoned with a sauce based on rice vinegar, mirin and kombu seaweed is a classic side dish for poke.

Ingredients for 1 serving

  • Tuna 70 gr.
  • Avocado 40 gr.
  • Edamame beans 40 gr.
  • Fresh cucumber 40 gr.
  • Algae Chuka 25 gr.
  • Green onion 5 gr.
  • Cilantro 5 gr.
  • Lemon or lime juice 5 ml.
  • Soy sauce 5 ml.
  • Chili pepper 2 gr.
  • Sesame 5 gr.
  • Rice for sushi boiled 150 gr.

Rice dressing

  • Mitsukan Rice Vinegar 1000 ml.
  • Mirin 60 ml.
  • Sugar 800 gr.
  • Salt about 100 gr.
  • Algae kombu 20 gr. (possible without them)

Tuna poke recipe step by step

  • Make a dressing for rice - just mix all the products from the list and let it brew for a while. For 1 kg. boiled rice, you need about 250 ml. gas stations.
  • Rinse rice for sushi or any other round-grain rice until the water runs clear. Boil the rice until tender in a rice cooker or pot. Take rice and water in a ratio of 1 to 1. When the rice is ready, add half the dressing to it, mix thoroughly and let it brew for 10 minutes, then add another dressing and mix well again.
  • Boil the edamame in salted water for about 4-5 minutes, cool and remove the beans themselves from the pods.
  • Peel the cucumber and cut into medium cubes, do the same with the avocado.
  • Cut the chili pepper into small cubes or thin half rings.
  • Cut the tuna into large cubes and mix it with lemon juice and soy sauce.
  • Now let's collect our poke with tuna - put boiled rice in a deep plate, spread edamame beans, cucumbers, avocados, chuka seaweed along the edges of the plate. Top the rice with tuna, sprinkle with cilantro leaves, chili peppers, green onions and sesame seeds.
  • The tuna poke is ready. Bon Appetit!
  • On a note

    • Sesame seeds are best roasted - this way they turn out to be more fragrant and tasty.
    • Sushi rice can be substituted for basmati rice.

    Things to know (Q&A)

    What is Hawaiian poke?

    A traditional poke (pronounced poh-KAY) bowl consists of white rice topped with raw fish that's been marinated in a blend of sesame oil, soy sauce, green onions and other spices. ... Traditionally, poke is made with ahi tuna, but can also be made with marinated salmon, cooked shrimp or even tofu for a vegan option.

    What is Hawaiian poke made of?

    Traditional poke is usually made with cubed ahi or yellowfin tuna that is tossed with a soy sauce (shoyu) and sesame oil, and served with raw onion, green onions, and chopped macadamia nuts. 11 June 2019

    What is a POKI salad?

    Poke (Hawaiian dish), a salad made from marinated raw fish .

    What is poke sauce made of?

    Kikkoman's brand new Poke Sauce is an authentic combination of its famed naturally brewed soy sauce, toasted sesame oil, lemon juice and a little chilli .

    Is Hawaiian poke healthy?

    Generally speaking this kind of bowl is exceptionally healthy . Packed full of omega 3 fats, nutrient rich vegetables and minimal calories and processed carbohydrates, a traditional poke is a great choice nutritionally. A traditional poke bowl is certainly fresh and health

    What fish is poke made of?


    Generally speaking, poke would refer to raw pieces of tuna cut into cubes , then marinated with soy sauce and sesame oil and mixed with onion; though the variations go far beyond this generalization. Poke doesn't necessarily have to be tuna or even seafood, nor does it have to be raw or cube

    How is poke prepared?

    1. Combine the tuna, scallion greens, mayo, fish roe, Sriracha, soy sauce and salt in a mixing bowl. Fold gently until thoroughly blended.
    2. The poke is ready to eat, but it can be covered and refrigerated for up to 1 day. (If you plan to eat it later, taste for salt before serving.)
    3. Serve in bowls.