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Awesome! As good as home made poke can get, although you MUST try adding toasted sesame seeds to the end result, as it really adds the perfect touch to an already excellent replication of the poke you get on the island :)
Excellent recipe! It reminds me of the poke we had in Hawaii on the Big Island. If you don't like your food too salty, though, I would eliminate the salt and let the soy sauce do the work. I also found that previously frozen ahi tuna works just as well as the fresh kind, provided you buy sashimi grade. I love this recipe and has made it twice for me and my boyfriend. We love it!!!! Thank you so much for sharing!!!!! :-)
Made this for my wife and I and it was outstanding! We are pretty picky when it comes to our Ahi and were unsure of putting all these flavors on it... Man am I glad we did! Awesome thanks for posting!
I got this recipe from a friend and we made it the other night. I pretty much followed the recipe exactly, but added toasted sesame seeds (which really should be part of the recipe). I served it with fried wonton wrappers (sort of like chips) and it was delicious. My kids even loved it! We will definitely be making this again.
Absolutely fabulous! Be sure to use a "sushi" grade of tuna for best results. I made this twice - once tossing the tuna with the sauce as directed and once serving the sauce on the side for dipping. We really preferred the dipping method - tuna doesn't absorb so much of the soy and get salty that way. ***Side note - the last time I made this, I added in small cubes of watermelon - Iknow it sounds weird, but I had a similar dish at a gourmet restaurant and it is fab!
Absolutely loved it. Thank you so much posting this. I kept the Hawaiian salt, but halved the soy sauce and made up the difference with mirin. I loved that the Maui sweet onion bit of crunch. It's almost like you can't go wrong. I'll keep experimenting, next up lemon grass for ginger and finely minced shallots, then maybe a truffle oil and crisped shitake version. Beautiful served on an avocado island in a mote of arugula. Finished with toasted black sesame seeds as others suggested.
Easy and delicious. I followed the recipe except for the sesame oil as I'm allergic to it. Instead I used olive oil. I really like the fresh ginger, garlic and green onions. Each flavor comes through. Next time I will omit the salt as the soy sauce is enough.
I always enjoy poke. I preffer red onion just because I like strong onion, toasted sesame seeds finish it quite nicely. Tradionally it also has a tomato cancasse added, (be sure to marinate the tomato long enough before eating). I like to use agave nectar and mirin instead of sugar, much more subtle and unique sweetness.
This was the perfect poke recipe for my craving. I was able to find flash frozen, sushi grade ahi tuna at a local grocery store (Schnucks in Central Illinois). I combined the ingredients and the results were amazing. It was as good as any poke I've had in Hawaii or California. I made a cucumber salad to serve it on. Mmmm!
My friends Loved it! But Well I have made this recipe a few times and I figured that it has more flavor to use the 2lb recipe on 1lb of tuna and Also to scoop the ahi poke I use fresh fried wonton triangles