Poke is simple, which is exactly why the quality of the fish decides everything. Start with sashimi-grade ahi and keep the rest honest.
The base
Cut chilled ahi into half-inch cubes with a sharp knife. One pound feeds three or four as a bowl.
A classic shoyu dressing
- Three tablespoons shoyu
- One tablespoon toasted sesame oil
- One teaspoon grated fresh ginger
- Thinly sliced green onion and sweet onion
- A pinch of Hawaiian salt and a little chili flake
Bring it together
- Toss the cubed ahi with the dressing and let it sit five to ten minutes, no longer.
- Spoon it over warm rice.
- Finish with limu or ogo if you have it, sesame seeds, and avocado.
Keep everything cold until the moment you serve. Dress the fish close to serving so it stays bright and firm.