Ahi Shoyu Poke

1. 1

   Using a very sharp knife, dice ahi into 1/3 1/2 inch cubes.

2. 2

   Transfer to a large bowl and fold in shallots, scallions, arame, 1/4 teaspoon sea salt, soy sauce and sesame oil.

3. 3

   Cover the bowl with plastic wrap and refrigerate for 1 hour.

4. 4

   Once chilled, stir the poke and taste.

5. 5

   Add additional sea salt and soy sauce as needed.

6. 6

   Sprinkle the fish with toasted sesame seeds and serve.

7. 7

   For poke bowls, divide the poke into 2 portions and serve on top of bowls of steamed rice.

8. 8

   Top bowls with additional items such as gari, avocado slices, tobiko, pickled cucumbers, and nori strips.

9. 9

   For an appetizer, serve the poke with tortilla chips or noriten chips.

10. 10

    Note: Marinated akame (sea kelp) can often be found in the refrigerated section of Japanese grocery stores but ogo (also known as ogoniri) can be a bit easier to find at Asian grocery stores (or online) as its often sold dried.

* Per serving · 4 servings · Values may vary.

No additional tips available.