Big Island Poke
Embark on a tropical culinary adventure with Big Island Poke, a classic Hawaiian dish bursting with fresh, vibrant flavors. This recipe features tender, sushi-grade ahi tuna delicately marinated in a savory blend of soy sauce, toasted sesame oil, and Hawaiian sea salt. Thinly sliced sweet yellow onions and green onions add a crisp, aromatic touch, while furikake seasoning, black sesame seeds, and optional red chili flakes elevate the dish with umami and a subtle hint of spice. For extra indulgence, fold in masago or tobiko for delightful pops of flavor. Ready in just 15 minutes, this chilled, no-cook poke is perfect served with steamed rice, over greens, or on its own as a refreshing appetizer. Experience the authentic taste of Hawaii with every bite of this easy and irresistible Big Island Poke recipe!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound fresh ahi tuna (sushi-grade)
- 3 tablespoons soy sauce (shoyu)
- 1 tablespoon toasted sesame oil
- 1 teaspoon Hawaiian sea salt (or kosher salt)
- 1 small sweet yellow onion, sliced thinly
- 2 stalks green onions (scallions), sliced thinly
- 1 teaspoon furikake (seasoning blend)
- 1 teaspoon black sesame seeds
- 0.5 teaspoon red chili flakes (optional)
- 2 tablespoons masago or tobiko (fish roe, optional)
Instructions
Begin by preparing the ahi tuna. Using a very sharp knife, cut the tuna into small, even cubes about 1/2 to 3/4 inch in size. Place the cubed tuna into a mixing bowl and keep it chilled in the refrigerator while you prepare the other ingredients.
In the bowl with the tuna, add the soy sauce, toasted sesame oil, and Hawaiian sea salt. Gently toss the mixture using a spatula or your hands to coat the tuna evenly.
Add the thinly sliced sweet yellow onion and green onions to the tuna mixture. Toss gently to combine.
Sprinkle the furikake, black sesame seeds, and red chili flakes (if using) over the mixture. Fold them in gently to distribute the seasonings evenly throughout the poke.
If you'd like to include masago or tobiko, gently fold in the fish roe at this time. This will add a little extra texture and pop of flavor.
Transfer the finished poke to a serving bowl or dish. Cover and refrigerate for at least 10-15 minutes to allow the flavors to meld together.
Serve chilled with steamed rice, on its own, or alongside fresh greens as part of a poke bowl. Garnish with additional green onions, sesame seeds, or a sprinkling of furikake if desired. Enjoy your taste of the Big Island!
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 5446 mg | 237% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 8.8 g | ||
| Protein | 118.0 g | 236% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 174 mg | 13% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2281 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
