Description
The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they’d get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.
Ingredients
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon grated fresh ginger root
- ⅓ cup thinly sliced green onions, plus more for serving
- 2 tablespoons crushed, roasted macadamia nuts
- 1 tablespoon finely crumbled dried seaweed
- ½ teaspoon hot red pepper flakes
- ½ teaspoon kosher salt, or to taste
- 1 pound sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes
- 1 teaspoon toasted sesame seeds
- 1 dash Lemon juice, lime juice, or seasoned rice vinegar
Instructions
- Whisk soy sauce
- sesame oil
- grated ginger
- sliced onions
- macadamia nuts
- seaweed
- pepper flakes
- and salt together in a bowl.
- Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
- Serve topped with toasted sesame seeds
- sliced green onions
- and a sprinkle of lemon or lime juice
- or seasoned rice vinegar.
Servings: 4