SHOYU ‘AHI POKE New, Flavor-Packed Poke Spots Popping up on Every Corner Of Los Angeles, New York, and San Francisco



The Way Get Started Is To Quit Talking And Begin Doing

It seems like there are new, flavor-packed poke spots popping up on every corner of Los Angeles, New York, and San Francisco, but in Hawai‘i, simplicity is king. The fresh, raw fish is meant to be the shining star of the dish. When I was in my early twenties, I lived in Honolulu. After a long day of work, I’d grab a tub of poke from Tamura’s Liquor and Fine Wine on Waialae Avenue, one of the best places in the city for poke, and a couple of ice-cold Japanese beers. From there, I’d go home, grab Vienna (my dog), a towel, and a friend, and we’d spend the evening at the beach with our pūpū (aka appetizers) and refreshments while we watched the sun go down.

Poke literally translates to “section” or “to slice or cut,” so it makes sense that it’s the name of a dish that’s basically just cubes of beautiful raw fish. The most common type of fish used is ‘ahi, or yellowfin tuna, but no matter what, you want the freshest fish you can possibly find. Ask your fish guy for sashimi- or sushi-grade cuts, tell him you’re making poke, and chances are he’ll hook you up with the best fish he’s got.


1 pound fresh sashimi-grade ‘ahi steak, chilled and cut into 1-inch cubes
1½ tablespoons soy sauce (shoyu), plus more to taste
1 tablespoon sesame oil
¾ teaspoon Hawaiian salt (‘alaea), plus more to taste
¼ cup thinly sliced Maui or yellow onion
½ cup chopped green onions, green parts only
⅛ teaspoon gochugaru
1 tablespoon finely chopped toasted macadamia nuts
2 cups steamed rice, for serving


In a bowl, combine the cubed ‘ahi, soy sauce, sesame oil, salt, Maui onion, green onions, gochugaru, and toasted macadamia nuts and gently toss with your hands or a wooden spoon. Adjust the seasoning to your liking.
Serve over rice and enjoy immediately.

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Honey is the only natural food which never spoils

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