What’s a more pure version of ahi poke other than fresh and freshly seasoned sushi tuna, tossed in sweet sesame oil, nutty sweet onions, shoyu and crunchy cucumbers? This simple ahi poke bowl recipe is sure to become your favorite snack choice when you’re craving fresh seafood that is full of flavor.
If you’ve visited Hawaii and enjoyed the privilege of trying their famous poi You’ll need to make this recipe next time you cook dinner.
Poke is a popular food that originates from Hawaii and is a Hawaiian word meaning”to “cut into pieces” or “slices.” It was made by fishermen who cut into pieces leftover from raw tuna (or the octopus) and mixed it into a marinade that included Hawaiian sea salts, seaweed and inamona nuts roasted, among other ingredients. Poke selections from our visit from Tamura’s store in Honolulu, Hawaii
When we visited Honolulu we stopped at among other locations, a highly recommended chain of liquor stores called Tamura’s Fine Wine and Liquor which has a fridge section at the back that has an extensive variety of premarinated fish. Premarinated, ready to scoop and go poke is the standard method for getting poke served in Hawaii as opposed to the custom-made bowls available in the US mainland. Tamura’s options were tasty!
The Tamura’s restaurant we visited was is located at 500 Ala-Moana Boulevard 2C, Honolulu. 2C, Honolulu, HI 96813.
What’s inside the poke bowl?
Poke is a popular snack, even in the mainland. It is important to know that different styles of poke on the mainland and ingredients differ from Hawaiian poke that is usually cooked prior to serving.
Poke made in the style of Mainland is made at the time you place your order. You can include a variety of toppings, including salad, edamame and fried garlic pieces and much more. My top local poke shops include North Shore Poke Co. (for the mainland-style) as well as 808 Local Hawaiian Grill (for traditional Hawaiian poke).
Nowadays with the plethora of restaurants offering poke in the US They’re all trying to create something different and you’ll find many different variations of ahi po’ with various toppings as well as seasonings and different kinds of protein. This Ahi Tuna Poke Bowl recipe is simple and includes sesame oil and soy sauce and a little sugar and some fresh, sweet and green onions as well as cucumbers to make this tuna ahi poke bowl recipe. For added flavor, I prefer to sprinkle a few furikake pieces.
The fish: Ahi tuna
This poke bowl recipe is based on the ahi tuna, which is a kind of yellowfin tuna that is readily accessible in Hawaii and sustainably. As opposed to the heavier bluefin tuna, yellowfin is usually lighter and leaner in flavor, making it the perfect choice to season and marinate.
If I want to purchase the ahi tuna sushi or poke I prefer to purchase fish from trusted stores such as Mitsuwa and Catalina Offshore because I trust their products and the labels that say “sushi-grade” or “sashimi-grade” fish. Because these labels aren’t controlled or regulated by the government It is important to purchase from reliable sources.
Sushi-grade usually indicates that the fish was processed correctly to eliminate or kill any potential parasites. This can be done by placing the food in a freezer and storing it at a low temperature so that it kills any parasites. This is because this fish is designed to be consumed raw and it is not necessary to cook it prior to eating.
If you do not have an Mitsuwa or a local Japanese supermarket nearby and you want to order sushi-quality fish via Catalina Offshore. They provide a wide range of kinds of fish. When I buy fish, I prefer to purchase around 4 oz, or 1/4 1 pound of fish for each person.
The recipe for poke sauce
The ahi bowl is distinct somewhat from the typical poke dish since it is marinated in the shoyu prior to serving. The seasoning or poke sauce used in this recipe is straightforward and tends to be an older style of preparation which includes sesame oil and soy sauce and a little sugar.
How do you cook rice to prepare poke bowls
Traditionally, you can enjoy poke bowls on their own along with crackers or with a plate of white rice. I prefer eating it for dinner with an accompaniment or warm rice. My most preferred ways of cooking white short-grain rice is using the help of a rice cooker, microwave, on the stove or perhaps making use of the instant pot. If you prefer to season your rice, prepare spiced sushi rice.
How do you put together an ice cube bowl
The most effective method to put together the ahi tuna pok bowl is to make the poke earlier throughout the day, to allow you to serve it chilled and marinated. Mix all the fish as well as sesame oil and sugar, soy sauce sweet onions, green onions, and cucumbers into an airtight container. Let it marinate for about thirty minutes inside the refrigerator.
Scoop a little rice in your bowl (if it’s straight from the rice cooker or stove, I prefer to allow the rice to cool for 5-10 mins to ensure it doesn’t burn your fish). Serve the rice with the marinated poke, then sprinkle some furikake over the top.
There is also the option to keep the rice and the fish separately to keep the fish in the fridge for leftovers for the following day.
Are the poke bowls hot or cold?
Poke bowls are intended to serve chilled or cold fish. The traditional Hawaiian poke is prepared and marinated in the put in the fridge until served. I prefer eating it with warm plain rice as a snack or with crispy wonton wrappers that are fried and crisp like nachos!
Can you eat three days old poke or sushi?
I make sure to eat sushi or poke on the next day of preparing or buy it as the fish could begin to deteriorate or alter tastes as it gets older. The FDA does not advise keeping fish that is not cooked in the refrigerator for more than two days, so I’d follow these guidelines to avoid getting sick.
Do you eat ahi poke raw?
Yes, you are allowed to and should consume ahi poke raw. I love mixing all the shoyu spice mixtures with the fish, and then let it rest for a minimum of 30 minutes in the fridge prior to serving. This lets the fish absorb all the delicious flavors.
Do you have the ability to create poke the day before?
You can prepare poke earlier in the day, however I recommend making it on the on the same day to get the best quality from the fish. Poke can last for about two days in the refrigerator, therefore you should eat it as fast as you can.
Simple Ahi Tuna Poke Bowl Recipe
- Cutting board and knife
- Small bowl
- Mixing bowl
- an airtight container that has a lid
- spoon or spatula
- 8 oz sushi-grade ahi tuna cut into ¼ inch cubes
- 5 tsp soy sauce
- ½ tsp sesame oil
- ¼ tsp sugar
- 2 tbsp green onions sliced thinly
- 1 tsp furikake topping optional
- ¼ c sweet onions sliced thinly
- ¼ c Persian cucumbers optional, sliced thinly
- Cut the tuna ahi into quarter inch cubes.
- In a bowl, mix the tuna cubes. Add the soy sauce and sesame oil. Sprinkle with sugar and blend gently until it is all combined.
- Add the sweet onions and the cucumbers into this bowl. Make sure to mix them well and coat them evenly.
- Place a lid over the top of the container or wrap in cling-wrap. Refrigerate for 30 minutes so that the marinade can set.
- Remove the refrigerator from the freezer to sprinkle on furikake. serve hot rice or wonton wrappers fried.