Poke is a traditional Hawaiian dish made with raw Ahi tuna and served over a bed of rice. It happens to be one of my favorite things in the world so I decided to make up my own recipe for it. I am not a Hawaii native so this is MY version… and I’ve gotten a great response on it! The two biggest things I’ve changed is that when another sushi-grade raw fish (like salmon for instance) is on sale I buy half that and mix it in with the more expensive Ahi… I honestly think it makes it more exciting to look at and eat! The other thing I recently changed is that I serve mine over a bed of quinoa instead of classic white rice (any traditional poke lovers may scoff at me for that one, and I apologize in advance for it).

You will need:

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FOR THE POKE

1 lb raw sushi grade fish (I did 1/2 Ahi and 1/2 Salmon)

1 small sweet onion (thinly sliced)

2 green onions (sliced on the bias)

1 avocado

1/3 cup soy sauce (or more to taste)

2 tsp sesame oil

1 rounded tsp brown sugar

1/2 tsp grated ginger

Zest and juice of 1/2 lemon

1 rounded Tbs Furikake *seaweed and sesame seed topping that is intended for rice (if you can’t find it then use a tsp or two of toasted sesame seeds)

Dash of cayenne pepper

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FOR THE SAUCE

2 Tbs greek yogurt

1 tsp mayonaise

a few dashes of hot sauce

juice of 1/2 a lemon

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Prepared rice or quinoa

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First, slice your little sweet onion. If you can only find large sweet onions, just use 1/2 or 1/4 of it.

Add your sweet onion and green onions to a medium sized mixing bowl and prepare to cut your fish. I am using two different types of fish, but if you prefer to go the traditional route and want to use 100% Ahi, do it! You want a nice sharp knife for this task… I’m suuuuper excited about it as you can see AND my left arm is hyper-extended… That’s what happens when I have overall pockets to hook my hands in.

Cut your fish against the grain into 1/2 inch – 1 inch sized cubes.

Toss your fish into the mixing bowl. Add your soy sauce, sesame oil, cayenne, and brown sugar. Stir to incorporate.

Next, add your lemon and grated ginger.

Now it’s time for the weird stuff I mentioned in the ingredients above. Furikake is a mixture of seaweed and sesame seeds that is sold in the specialty foods section of most grocery stores, but if you can’t find it, sesame seeds will do just fine.

Once you’ve mixed together all of your ingredients, cover your poke and chill for 20 minutes or more. This is a good time to make the sauce that goes on top.

In a small mixing bowl combine greek yogurt, mayo, lemon, and hot sauce and stir to combine, chill along side the poke.

Remove your poke and taste, adjust accordingly. Slice your avocado, and remove your sauce from the fridge.

Spoon your poke on to a bed of cooled rice or quinoa (I recommend cooking the quinoa in chicken stock) and top with sliced avocado,  a drizzle of the spicy greek yogurt sauce, and a sprinkle of Furikake or sesame seeds. Enjoy!