What is poke? It tastes somewhere between sashimi and ceviche. Poke is traditionally made with sliced or cubed fresh raw fish, most commonly skipjack tuna, then mixed with various fresh ingredients like sliced green onion, Maui onions, limu and seasoned with shouyu (soy sauce in Japanese) and sesame oil.

Although poke is a Hawaiian dish, it is deeply influenced by the Japanese cuisine. The key ingredient is the fish and it must be sashimi grade raw fish.

Poke is normally served as an appetizer or with rice which is called poke bowl. Tuna is the traditional choice of fish but I’ve seen poke made with salmon, octopus, abalone, or some other fishes.

Printable recipe:
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INGREDIENTS

1 lb of sashimi grade tuna
1/3 cup of sliced green onion
1/4 cup sliced onion (red or yellow)
1 tablespoon of dried seaweed
1-1/2 to 2 tablespoons of light color soy sauce, sushi/sashimi soy sauce or gluten free soy sauce
1/2 of tablespoon sesame oil
White/black sesame seeds

Optional:
1/2 cup cucumber cubes
Hot chili oil or sriracha
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MUSIC:
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