Hokey-poke

You guys, I’m still searching for the best poke in the East Bay. After having poke in Hawaii it’s just not the same.

If you haven’t tried poke (pronounced poe-kay) before, it’s a perfect dish for the summertime. Cubes of raw fish are tossed in a light dressing, and you can snack on it alone, or eat it with salad or rice. The following recipe makes enough for a large dinner party, so you can scale down if you’re just making this for yourself since Ahi can get pretty pricey.

You will need:

  • 1 pound of Ahi tuna
  • 1 pound sushi grade salmon
  • 2 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 tablespoons rice wine vinegar
  • sesame oil
  • 2 tablespoons sriracha
  • 1 tablespoon mayo
  • cucumber
  • red onion
  • seaweed salad
  • sesame seeds

Using a mandoline, or some super-sick knife skillz, slice the cucumber and red onion into super thin slices. Set those aside and work on the dressing for your poke.

For the Ahi tuna poke, I used 2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon rice wine vinegar, and just a few drops of sesame oil. Sesame oil can overpower a dish instantly, so use it very sparingly! Whisk this all together in a bowl and set aside. Cut your tuna into 1 inch cubes and then toss the tuna, cucumber, and red onion in the dressing. Get a shallow dish and let the poke hang out in the fridge for at least 30 minutes to soak up all that flavor.

For the salmon, I mix 2 tablespoons of sriracha, 1 tablespoon mayo, and a few dashes of soy sauce in a separate bowl. If you’re sensitive to spice, cut the sriracha down to 1 tablespoon. Cut the salmon into 1 inch chunks, and toss in the dressing. Place this in a shallow container as well, and let it sit in the fridge for half an hour. 

To serve your poke, get some store-bought seaweed salad and spread some out in the bottom of a serving dish. Place the poke on top of the seaweed salad and sprinkle with sesame seeds. Enjoy!

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