Shoyu Ahi Poke Bowl

Poke — cubed raw fish seasoned with shoyu, sesame, and sea salt — is the beating heart of Hawaiian cuisine, born from native fishing traditions and Japanese immigrant influence. Today it anchors everything from beachside stands to upscale restaurants across the islands.

Serves: 4

Ingredients

• 700g (1.5 lb) sushi-grade ahi tuna, cut into 2cm (3/4 in) cubes
• 60ml (4 tbsp) soy sauce (shoyu)
• 15ml (1 tbsp) sesame oil
• 1 tbsp sesame seeds, toasted
• 4 green onions, thinly sliced
• 1 small sweet onion (Maui onion preferred), thinly sliced
• 1 tsp crushed red chili flakes (optional)
• 2 tsp sea salt (Hawaiian alaea salt preferred)
• 800g (4 cups) cooked short-grain white rice, warm
• 1 avocado, sliced
• 1 cucumber, thinly sliced
• 1 sheet nori, cut into strips
• 2 tbsp tobiko or masago (optional)

Instructions

1. Combine shoyu, sesame oil, sesame seeds, green onions, sweet onion, and chili flakes in a large bowl. Stir well.
2. Add ahi cubes and gently fold to coat. Let marinate for 10-15 minutes in the refrigerator — no longer or the acid will begin to cook the fish.
3. Divide warm rice into four bowls, pressing lightly to one side.
4. Spoon poke over rice. Arrange avocado slices, cucumber, and nori strips alongside.
5. Top with tobiko if using. Serve immediately.

Cook's Notes: Use the freshest sashimi-grade ahi you can find — quality is everything here. Maui onion adds sweetness and crunch that regular yellow onion can't match. For a spicier version, stir in 1-2 tsp of sriracha with the marinade.