Mike's Spicy Ahi Poke & Sashimi Recipe

Name: Mike's Spicy Ahi Poke & Sashimi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 lb) Sashimi Grade Yellowfin Tuna Slab [halved]; 1/4 Cup Purple Onions [fine chop]; 1/4 Cup Green Onions [chopped + reserves for garnish]; 1 Dash Sesame Oil; 1/4 Cup Cucumbers [fine chop]; 1 tbs Garlic Chili Siracha Sauce; 1 tbs Fresh Parsley; 1/4 tsp Lemon Zest [optional]; 1 tbs Soy Sauce [+ reserves for serving]; 1 tsp Sesame Seeds [+ reserves for garnish]; 2 tbs Jalapeno [fine chop - garnish for both dishes]; 1 tbs Fresh Parsley [+ reserves for garnish]; 1 Very Sharp Knife

Servings: persons

1 (1 lb) Sashimi Grade Yellowfin Tuna Slab [halved]
1/4 Cup Purple Onions [fine chop]
1/4 Cup Green Onions [chopped + reserves for garnish]
1 Dash Sesame Oil
1/4 Cup Cucumbers [fine chop]
1 tbs Garlic Chili Siracha Sauce
1 tbs Fresh Parsley
1/4 tsp Lemon Zest [optional]
1 tbs Soy Sauce [+ reserves for serving]
1 tsp Sesame Seeds [+ reserves for garnish]
2 tbs Jalapeno [fine chop - garnish for both dishes]
1 tbs Fresh Parsley [+ reserves for garnish]
1 Very Sharp Knife

1
["Here's what you'll need.", "Only half of tuna slab shown.", "Open tuna and rinse under cold water.", "Place tuna on thick paper towels to dry.", "Wrap tuna in paper towels and place in the coldest part of your fridge for 10 minutes.", "40 is a perfect temperature for raw fish.", "Fine chop your vegetables.", "Shread your diakon radish garnish.", "Cut your tuna in half.", "Half will be used for your salad - half for your sashimi.", "Place your other half back in the fridge.", "Definitely use a very sharp knife.", "Don't saw it.", "Just allow the knife to glide through your fish.", "With a very sharp knife, slice tuna into 1/2"" cubes.", "Work fast as so bacteria doesn't form on your tuna.", "Place in a non-metalic bowl.", "Add all of your vegetables and seasonings not listed as garnishments.", "Fold in gently.", "You don't want to bruise your tuna!", "Place Ahi Poke in glasses and garnish with green onions, jalapenos, sesame seeds and parsley.", "Refrigerate quickly.", "Pull your other 1/2 tuna.", "Cut into 1/2"" squares.", "Refrigerate immediately until ready to plate.", "Plate your diakon radishes and place your sashimi on top.", "Sprinkle radishes with rice wine vinager if you'd like."]

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (1 lb) Sashimi Grade Yellowfin Tuna Slab [halved], 1/4 Cup Purple Onions [fine chop], 1/4 Cup Green Onions [chopped + reserves for garnish], 1 Dash Sesame Oil, and more.

Yes, Mike's Spicy Ahi Poke & Sashimi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mike's Spicy Ahi Poke & Sashimi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions