Recipe by Akikobay
READY IN: 40mins




  • Blend all ingredients EXCEPT the tuna in a non-reactive bowl.
  • Mix well, taste and season, adding salt as necessary.
  • Use as much of the sesame oil and the red chili sauce as you like-- or can stand.
  • Cut tuna into small, uniform bits approximately 1/2 inch square or so.
  • (I like my morsels on the small side.) Gently toss the tuna in the dressing and let sit in the refrigerator for 30 minutes.
  • Serve as an appetizer with shrimp chips (the kind that you get at the Asian grocery store and fry yourself) or fried wonton chips.
  • Serve as an"entree" dish with steamed short grain rice.
  • Serve as a salad over seaweed or lettuce.
  • A note on the ingredients-- this is a raw fish dish, so it's very important to get sushi/sashimi grade#1 tuna from a reputable seafood supplier.
  • Any tuna will work, but I've used Ahi and Big Eye (Yellowtail) most often.
  • As you prepare the fish, make sure that your utensils are very clean and cool or cold.
  • The roasted sesame oil should be the Asian kind.
  • If you can't find the Vietnamese red chili sauce, crushed red pepper or wasabi paste would be great substitutes.
  • Poki doesn't keep well, so make only as much as you're sure to eat in one sitting.
  • If you're putting this on a buffett, stick the bowl on a bed of ice or else it'll start looking a bit gray.