Fresh ahi tuna poke (poe-kay) is loved throughout Hawaii, combining sashimi grade fish with sesame oil, gluten free tamari, and a few simple seasonings for a deliciously easy meal. Served over sushi rice and surrounded by crisp vegetables and spicy edamame, poke is quickly winning fans here on the mainland as a fast and healthy meal.

Ahi Poke
1 lb. Ahi tuna, sashimi grade, ½” dice

½ tsp red chili flakes

¼ cup Tamari, gluten free

2 Tbsp sesame oil

1 Tbsp garlic, minced

¼ cup sweet yellow onion, finely sliced/shaved

¼ cup green onion, chopped fine

2 tsp sesame seeds, lightly toasted

2 tsp gomasio seasoning (optional) or dried seaweed, chopped

¼ head red cabbage, finely shredded

2 avocados, halved and sliced

2 watermelon (or other) radishes, peeled and sliced

Sushi Rice
1 cup sticky sushi rice

1.5 cups water

½ tsp salt

¼ cup seasoned rice vinegar

1.5 Tbsp sugar

Sesame Edamame
8 oz. edamame, frozen, shelled

3 Tbsp sesame oil

½ tsp shichimi togarashi (Japanese 7 spice) or pinch each of cayenne, salt and pepper

Ahi Poke

  1. Combine fish, chili flakes, tamari, oil, garlic, and sweet onion and mix well. Chill 15 min.

  2. Serve cold over sushi rice, garnished with green onion, sesame seeds, avocado, red cabbage, radish, gomasio, and Sesame Edamame.

Sushi Rice

  1. Rinse rice several times under cold water, soaking briefly between rinses, until water is clear.

  2. Combine rice, water and salt in a small pot with tight fitting lid and bring to a boil. Cover tightly and turn heat down to low, cooking 20 min. until water is absorbed.

  3. Meanwhile, combine vinegar and sugar; while rice is hot, stir vinegar mixture into rice gently. Serve immediately.

Sesame Edamame

  1. Sauté all in skillet over medium heat until edamame begins to color, about 4 min. Serve hot.

This recipe is brought to you by Chef Greg Cabeza at Market of Choice.