Before you cook
Background Recipe story & origin
Poke has been eaten in Hawaii for centuries, originally consisting of reef fish seasoned with sea salt, seaweed, and roasted kukui nut. Modern poke evolved in the 1970s when Japanese seasonings like soy sauce and sesame oil were incorporated. The dish remained a local Hawaiian staple, sold at supermarket fish counters and beach stands, until the poke bowl trend brought it to the mainland in the 2010s. Traditional Hawaiian poke is simple: fresh cubed fish, good soy sauce, sesame oil, and aromatics. It is eaten as a snack or appetizer, not buried under rice and toppings.
Safety Safety & allergen notes
- Use sushi-grade tuna only.
- Keep tuna cold until ready to serve.
- Do not marinate more than 30 minutes.
Non-negotiables Rules for success
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Use sushi-grade tuna.
Raw fish must be safe to eat; sushi-grade ensures this
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Cut fish uniformly.
Even cubes look better and provide consistent texture
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Do not over-marinate.
Long marination breaks down texture; 15-30 minutes max
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Serve cold.
Poke should be cold; room temperature fish is unsafe and unappetizing
Prep Get set first
About 8 min of prep
- Source sushi-grade ahi tuna
- Slice scallions
- Slice sweet onion thin
- Mix sauce ingredients
- Keep everything cold
Poke is a Hawaiian tradition, not a mainland invention. Keep it simple. Fresh fish, good soy, sesame.
Ingredients
Instructions
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Slice the tuna
Cut tuna into 0.75-inch cubes. Keep cold.
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Mix and serve
Combine soy sauce, sesame oil, and salt. Add tuna, scallions, and onion. Toss gently. Let marinate 15 minutes in refrigerator. Sprinkle with sesame seeds. Serve cold.
Chef's notes
Poke (POH-kay) means 'to slice' in Hawaiian.
This is traditional Hawaiian, not mainland poke bowl style.
Sweet onion is traditional; Maui onion is ideal.
Limu (seaweed) is traditional but optional.