I love fish, especially raw fish. Sushi, crudo or poké, call it what you want, I will eat it and love it. When eating raw fish it is so important to buy sushi grade and to make note of how long the store or fishmonger has had it. You don’t want to consume raw fish that has been sitting around in a display case forever. Having a bad experience with raw fish will definitely scar you. That being said, feel free to experiment with what other toppings you put on your poke bowl, I love adding edamame, crispy onions, cilantro or sriracha mayo.
Always unsure of how to pronounce poke? Poke is pronounced phonetically as po-kay not like pokémon.
The Hawaiian favorite translates to “cut fish”. Diced pieces of raw fish or seafood are tossed in sauce (typically a shoyu sauce made from soy sauce and sesame oil with green onions. Some add sliced onions and other favorite toppings and serve it over warm rice. While this recipe is not traditional since it has other toppings along with the fish, it’s one of my favorite ways to serve it.
While it can seem intimidating since you are working with raw fish as long as you buy fresh high-quality ingredients there is no reason for it to be daunting. I have an ongoing love for raw fish, especially salmon and tuna, and this satisfies my cravings in the comfort of my own home.
Ask your fishmonger for sushi grade fish, they should be able to provide much more information about whether their fish can be eaten raw.
It is important to buy sushi grade and to make note of how long the store or fishmonger has had it. I buy the sushi-grade fish from my local seafood market the day of, or day before, making dinner as fresh as possible.
Cut the tuna into cubes
Mix together the sauce: stir together the sesame oil, soy sauce, sriracha, green onions and sesame seeds.
Toss with the tuna and onion (if using). Add any additional fillers if desired. Refrigerate until ready to use.
Make the rice. I use a rice cooker but you can easily make it on the stove.
Serve the tuna and avocado over the warm rice.
If you enjoy this poke recipe, I recommend checking out some of these:
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I love this recipe! We make it two or 3 times a month. I double the sauce recipe because I love the taste of it on the tuna.
Hawaii with Love of Poke.. I like to add more of the soy sauce and sesame oil with red pepper flakes, I love your recipes.
Dennis from Hawaii
Thank you so much for sharing! Happy holidays!
I was given some tuna freshly caught. I put it in vacuum seal bags and froze it. How long is it ok in the freezer before it has to be eaten? I plan on eating it raw so I don’t want to mess it up.
It can keep frozen for 2 to 3 months! And freezing it will also kill any bacteria! What a nice present to get!!
Quickly becoming my go to! I love not having to turn on the stove to make this for dinner. If you get great quality ingredients you are all set. The sauce that you toss the tuna in is SO GOOD and that is an understatement- it’s got a little nutty flavor from the sesame oil and the all mixed together it’s just delicious. I also added edamame to the tuna mix to get some greens in.
So glad you liked this recipe – it’s one of my favorites! And perfect for a hot summer too since you don’t have to turn on the stove!
This recipe was amazing. My relatives and I were complaining about how much we have to pay for Poke in the pacific northwest and I thought – why not make it? I found your recipe and made it for all of us and it was a huge hit! I plan on spicing it up a bit and adding wasabi mayo. Don’t think we’ll be buying it anymore. Thanks!
Thank you Amber!! I am so glad you enjoyed it!
I didn’t think I could get good Poke in Alabama, but with this guide I had the confidence and the know-how! Following this guide and preparing your own Poke should be a requirement for manhood…
Made this for dinner tonight! It was super easy and delicious. We will definitely be making this again!