Hawaiian Poke
This has to be one of my favorite and easiest dishes to compose. It's fresh, light, flavorful, and incredibly healthy. The key is to have pristine ingredients and to balance all the spices correctly.
Ingredients
- 1 pound best quality ahi tuna or yellowtail, cut into ½-inch cubes
- 1 tablespoon freshly grated or minced ginger
- 4 scallions, thinly sliced
- ½ Maui or cipollini onion, thinly sliced (soak in ice water 1 hour to mellow)
- 3 tablespoons organic tamari or best quality soy sauce
- 3 tablespoons sesame oil
- ½ tablespoon Japanese togarashi powder
- 1 tablespoon organic brown cane sugar
- 1 cup cooked rice (optional)
- Fresh cilantro for garnish
- 1 tablespoon sesame seeds, lightly toasted
Instructions
- Cut tuna into ½-inch cubes, removing any veins or blood lines.
- Soak sliced onion in ice water for 1 hour to mellow its intensity.
- Add all ingredients into a large bowl and mix well.
- Adjust seasoning — more togarashi will increase the spice level.
- Refrigerate for 1 hour (up to 3 hours) before serving.
- Garnish with additional cilantro and plate over rice.
💡 James' Tip
The quality of the fish is everything here. Buy sushi-grade tuna from a trusted fishmonger and use it the same day. The togarashi powder adds a wonderful complexity — find it at Japanese markets.
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