Dive into the flavors of the Hawaiian islands with this traditional Shoyu Ahi Poke recipe. This dish is a delightful combination of fresh sushi grade tuna, onions, scallions, and a tangy yet spicy sauce, providing a unique balance of flavors that's sure to impress. Whether you're serving it as an appetizer at a party or as a light main dish, this Shoyu Ahi Poke will transport your tastebuds to a tropical paradise.
The key ingredient in this recipe is sushi grade tuna, which may not be commonly found in all supermarkets. This type of tuna is of the highest quality and is safe to consume raw, making it perfect for this recipe. You may need to visit a specialty seafood or Asian market to find it. The other unique ingredient is sambal oelek, a spicy Indonesian chili paste. If you can't find it, sriracha is a suitable substitute.
Ingredients for Hawaiian Shoyu Ahi Poke
Sushi grade tuna: This is the star of the dish, it is fresh and safe to consume raw.
Onions: They add a crunch and sharp flavor to the dish.
Scallions: These provide a mild onion flavor and a pop of green color.
Reduced sodium soy sauce: It adds a savory, umami flavor.
Sesame oil: This gives a nutty flavor to the dish.
Sambal oelek or sriracha: Both add heat to the dish. Sambal oelek is more traditional, but sriracha works well too.
One reader, Jeddy Valenti says:
This Hawaiian shoyu ahi poke recipe is a game-changer! The flavors are incredibly fresh and vibrant. The combination of soy sauce, sesame oil, and sambal oelek creates a perfect balance. It's so easy to make and always a hit at gatherings. I highly recommend trying it out!
Techniques for Preparing Hawaiian Shoyu Ahi Poke
How to prepare the tuna: Ensure the tuna is sushi-grade and fresh. Cut the tuna into bite-sized cubes and place them in a medium bowl.
How to chop the onions and scallions: Finely chop the onions and scallions and add them to the bowl with the tuna.
How to mix the ingredients: Gently fold the onions, scallions, and tuna together until they are well combined.
How to season the poke: Add the reduced sodium soy sauce, sesame oil, and sambal oelek (or sriracha) to the bowl and mix gently to ensure the tuna is evenly coated.
How to serve the poke: Serve the Hawaiian shoyu ahi poke immediately as an appetizer or as a main dish with rice or salad. Alternatively, cover the poke tightly and refrigerate for up to a day to allow the flavors to meld.
Whenever I’m in the mood for something quick and fresh to eat, I make my favorite homemade Hawaiian-style poke bowls. Ever since my friend introduced me to her delicious traditional, Hawaiian tuna poke recipe, I’ve been craving it non-stop! But what is poke (pronounced as poh-kay), you might ask? Well it’s basically a dish made with fresh cuts of raw, marinated seafood that are mixed with rice, and drizzled with savory sauces (or poke dressing), and other flavorful toppings. They’re so easy to make, and they’re even more wonderful to eat either as an appetizer or a main course.
For this Hawaiian poke recipe, I made a shoyu-ahi poke bowl. It’s an ahi (yellowfin tuna) poke fish bowl mixed with shoyu (soy sauce), sesame oil, and sambal oelek (Indonesian chile paste). This is my favorite combination of ingredients, so I’ll be sharing my go-to toppings and sauces for making a savory and spicy ahi poke bowl with you. But of course, you’re always welcome to mix and match other ingredients to make it even better.
As I mentioned, the main ingredient of this homemade poke bowl is tuna. You’ll need to buy the highest-quality yellowfin tuna for this recipe to taste like a delicacy. It’s best to buy in seafood markets where the tuna is often labeled as sashimi or sushi-grade, as these are better-suited for raw preparations.
The next ingredient you’ll need is soy sauce. A Hawaiian poke recipe is also all about the mix of savory sauces, so I recommend using regular soy sauce rather than a low-sodium one for your ahi poke sauce. It tastes much better when combined with sesame oil and chili paste compared to the “lite” or reduced sodium soy sauces which are not as flavorful.
After choosing your tuna and soy sauce, the mixed vegetables and other toppings are next. You can add some of your favorite veggies like seaweed, sliced avocados, or crushed macadamia nuts to the mix. For my version, I went with simple chopped scallions and special Maui onions. In case you’re wondering, these onions are a bit sweeter and milder than regular onions – so they taste wonderful with the raw tuna and chili paste.
This Hawaiian ahi poke bowl is exploding with savory, sweet, and spicy flavors that I kept coming back to it. Served with cold fish, the steamed white rice definitely completes the whole Hawaiian poke bowl experience for me!
How To Make Hawaiian Poke (Shoyu Ahi)
Bring Hawaii to your home with this simple Hawaiian poke recipe. Each bowl of this tropical dish is loaded with diced raw tuna, mixed vegetables, and a drizzle of soy sauce served over steamed rice.
Serves:
Ingredients
- 1 lb sushi-grade tuna, preferably yellowfin tuna, cut into ¾-inch cubes
- ¼ cup Maui onions, or yellow onions, thinly sliced
- ½ cup scallions, or green onions, green parts only, sliced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp sambal oelek, sriracha, or chili garlic sauce
- ¾ tsp Hawaiian sea salt, to taste, optional
To serve:
- 2 cups steamed white rice
- cucumber, thinly sliced
- avocado, thinly sliced
- sesame seeds, for garnish
- seaweed, dried
Instructions
- In a medium bowl, combine all the ingredients and gently fold until mixed well.
- Serve immediately over steamed rice, and garnish with cucumber, avocado, sesame seeds, and dried seaweed. Or, cover tight and refrigerate for up to a day. Enjoy!
Nutrition
- Calories: 145.66kcal
- Fat: 1.74g
- Saturated Fat: 0.37g
- Trans Fat: 0.02g
- Monounsaturated Fat: 0.59g
- Polyunsaturated Fat: 0.66g
- Carbohydrates: 2.26g
- Fiber: 0.55g
- Sugar: 0.76g
- Protein: 28.65g
- Cholesterol: 44.23mg
- Sodium: 324.41mg
- Calcium: 18.01mg
- Potassium: 575.02mg
- Iron: 1.18mg
- Vitamin A: 26.71µg
- Vitamin C: 3.53mg
Expert Tip for Perfecting Shoyu Ahi Poke
When preparing your sushi grade tuna, make sure to cut it into bite-sized cubes. This not only makes it easier to eat, but also allows the soy sauce and other flavors to penetrate the fish more effectively. Additionally, when mixing the ingredients, be gentle to avoid breaking up the fish and losing its texture. Lastly, if you have the time, let the poke sit in the refrigerator for a few hours before serving. This allows the flavors to meld together, resulting in a more flavorful dish.
Time-Saving Tips for Making Shoyu Ahi Poke
Plan ahead: Preparing a grocery list and organizing your ingredients in advance can save you time and prevent last-minute trips to the store.
Prep in bulk: Consider preparing larger quantities of certain ingredients, such as chopping extra onions or marinating additional proteins, to use in multiple recipes throughout the week.
Use kitchen tools: Utilize time-saving kitchen gadgets like food processors, mandolines, and slow cookers to streamline the cooking process.
Follow the recipe: While it may seem obvious, carefully reading and understanding the recipe beforehand can help you avoid mistakes and save time during the cooking process.
Clean as you go: Washing dishes and tidying up as you cook can prevent clutter and make the post-cooking cleanup much more manageable.
Substitute Ingredients For Hawaiian Poke (Shoyu Ahi) Recipe
sushi grade tuna - Substitute with salmon: Salmon can be used as a delicious alternative to tuna in poke recipes, offering a similar texture and flavor profile.
onions - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to onions, adding a subtle complexity to the dish.
scallions - Substitute with chives: Chives can be used as a substitute for scallions, offering a mild onion flavor and a delicate texture.
reduced sodium soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce, offering a rich umami flavor with a slightly thicker consistency.
sesame oil - Substitute with avocado oil: Avocado oil can be used as a substitute for sesame oil, providing a mild, buttery flavor and a high smoke point suitable for cooking.
sambal oelek or sriracha - Substitute with gochujang: Gochujang offers a similar spicy and savory kick, adding depth of flavor to the dish with its fermented chili paste base.
Presentation Ideas for Shoyu Ahi Poke
Elevate the tuna: Gently shape the poke into a small mound using a ring mold for a refined presentation.
Garnish with precision: Sprinkle the dish with finely sliced scallions and onions to add a pop of color and texture.
Incorporate negative space: Arrange the poke on a pristine white plate, leaving ample space around the dish to highlight its vibrant colors and fresh ingredients.
Enhance with a drizzle: Carefully drizzle a small amount of sesame oil over the poke for a touch of elegance and depth of flavor.
Serve with a side: Accompany the poke with a small side of crispy wonton chips or delicate seaweed salad for added texture and contrast.
Essential Tools for Making Hawaiian Shoyu Ahi Poke
- Knife: A sharp knife is essential for cutting and slicing ingredients with precision.
- Cutting board: Provides a stable surface for cutting and preparing ingredients.
- Mixing bowl: Used for combining and mixing the ingredients together.
- Measuring cups and spoons: Essential for accurately measuring out ingredients for the recipe.
- Spatula: Helps in gently folding the ingredients together without breaking them.
- Plastic wrap: Used for covering and refrigerating the poke if not serving immediately.
- Refrigerator: Used for storing and chilling the poke if not serving immediately.
Storing and Freezing Hawaiian Shoyu Ahi Poke
- It's best to eat the poke immediately after making it for the freshest taste and texture. If you need to store it, keep it in an airtight container in the refrigerator for no more than 24 hours.
- When storing, make sure the poke is well-covered with the marinade to prevent the fish from drying out.
- If you want to make the poke ahead of time, you can prepare the marinade and chop the tuna and vegetables, storing them separately in the refrigerator. Combine them just before serving for the best results.
- It's not recommended to freeze poke as the texture of the fish will change significantly and become mushy once thawed. The quality of the dish will be compromised.
- If you have leftover poke, it's best to consume it within 24 hours for optimal taste and food safety. Beyond that, the quality will deteriorate, and there's an increased risk of bacterial growth.
Interesting Fact About Hawaiian Shoyu Ahi Poke
Shoyu Ahi Poke is a traditional Hawaiian dish that is often served as an appetizer or a main course. It is made with fresh, sushi-grade tuna and seasoned with soy sauce, sesame oil, and other flavorful ingredients. The dish is a popular and delicious way to enjoy the flavors of Hawaii, and it is often enjoyed with rice or as a standalone dish. Poke is a versatile dish that can be customized with different ingredients and flavors, making it a favorite among food enthusiasts. It's a great way to enjoy the fresh flavors of the sea in a simple and delicious dish.
Budget-Friendly Hawaiian Shoyu Ahi Poke
This hawaiian shoyu ahi poke recipe is quite cost-effective for a household. The main ingredient, sushi-grade tuna, can be a bit pricey, but the remaining ingredients are relatively affordable. Onions and scallions are budget-friendly, while the small amounts of soy sauce, sesame oil, and sambal oelek won't break the bank. Overall, this recipe offers a delightful and economical way to enjoy a taste of Hawaii at home. I would rate it a solid 9 for its affordability and deliciousness. The approximate cost for a household of 4 people is around $25-$30.
Is Hawaiian Shoyu Ahi Poke Healthy?
The Hawaiian Shoyu Ahi Poke recipe is a relatively healthy dish, thanks to its main ingredient: sushi-grade tuna. Tuna is an excellent source of lean protein, omega-3 fatty acids, and various vitamins and minerals. The addition of onions and scallions provides some fiber and antioxidants. However, there are a few aspects of this recipe that could be improved to make it even healthier:
- The recipe calls for reduced-sodium soy sauce, which is a step in the right direction, but it still contains a significant amount of sodium. High sodium intake can lead to health issues like hypertension and cardiovascular disease.
- Sesame oil, while flavorful, is high in calories due to its fat content. The recipe only uses a small amount, but it's worth noting.
- Sambal oelek and sriracha are both chili-based condiments that can add a spicy kick to the dish, but they may also contain added sugars and preservatives.
To make this recipe even healthier, consider the following suggestions:
- Replace the soy sauce with coconut aminos, which is a lower-sodium alternative that still provides a savory, umami flavor.
- Instead of sesame oil, opt for a small amount of sesame seeds. They'll provide a similar nutty flavor without the added oil.
- Use fresh chili peppers instead of sambal oelek or sriracha to avoid any added sugars or preservatives. You can adjust the amount based on your spice preference.
- Add more vegetables to the dish, such as diced cucumber, shredded carrots, or seaweed salad. This will increase the fiber content and provide a wider range of vitamins and minerals.
- Serve the poke over a bed of brown rice or quinoa for a wholesome, fiber-rich base that will keep you feeling full and satisfied.
Editor's Opinion on This Shoyu Ahi Poke Recipe
This Hawaiian Shoyu Ahi Poke recipe is a delightful blend of fresh, high-quality tuna, savory soy sauce, and aromatic sesame oil. The simplicity of the ingredients allows the natural flavors of the tuna to shine through, while the scallions and onions add a subtle crunch and depth of flavor. The touch of sambal oelek or sriracha provides a gentle heat that complements the dish without overpowering it. This recipe is a perfect balance of flavors and textures, making it an excellent choice for a light and refreshing meal.
Enhance Your Hawaiian Poke (Shoyu Ahi) Recipe with These Unique Side Dishes:
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Why trust this Hawaiian Poke (Shoyu Ahi) Recipe:
This #food# recipe features the finest #sushi grade tuna# to ensure premium quality and taste. The use of reduced sodium soy sauce and sesame oil enhances the flavors without overpowering the delicate #tuna#. The addition of onions and scallions provides a perfect balance of savory and fresh elements. The inclusion of sambal oelek or #sriracha# adds a subtle kick, elevating the overall experience. Trust this #recipe# for an authentic #Hawaiian# #shoyu ahi poke# that captures the essence of traditional flavors while offering a modern twist.
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