Poke Salad Dressing Recipes

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE

Steps:

• 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.

AHI POKE SALAD

Steps:

• Mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. Arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro.

POKE BOWL

Steps:

• Gather all the ingredients.
• Cut sashimi-grade salmon and tuna into bite size pieces. I recommend cutting into slightly "bigger" bite size for the better texture and taste.
• Cut limu into smaller pieces, about ½" (1 cm) pieces. Thinly slice the green onions.
• Thinly slice the onion and then cut into ¾ inch (2 cm) length.
• Put the salmon and tuna in a large bowl and sprinkle ¼ tsp sea salt. Then add the onion, green onion, limu, and kukui nut.
• Add ⅓ cup (80 ml) gluten-free or regular soy sauce and 2 Tbsp sesame oil.
• Add 1 Tbsp. rice vinegar. Sprinkle 1 Tbsp toasted white and black sesame seeds.
• Serve steamed rice in a large donburi bowl or plate. Let it cool down a little bit then pile poke on top. Add toppings as you like and enjoy immediately.

POKE BOWL

Steps:

• Put the rice in a small bowl. Cover with cold water and massage with your hands to remove the starch. Drain and put the rice in a small saucepan with a tight-fitting lid. Cover with a fingertip depth of cold water and simmer over a medium heat with the lid on for 10 mins. Remove from the heat and leave to steam with the lid on for another 15 mins, then stir through the rice wine vinegar.
• Meanwhile, mix the mayonnaise with the shichimi togarashi in a small bowl and set aside. Put the tuna on a chopping board, cut into roughly 1cm cubes, then sprinkle liberally with flaky sea salt.
• In a large bowl, mix the sesame oil, soy sauce, lime juice and chilli flakes. Add the tuna chunks and stir well, so that every piece is coated in the dressing.
• To assemble, put a mound of rice in two bowls. Top each with half an avocado, the tuna and dressing, cherry tomatoes and nori. Sprinkle over the chopped nuts and spring onions, and finish with a spoonful of the spicy mayo.

AHI POKE BASIC

Steps:

• In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.

PRAWN & GRAIN POKE BOWLS

Steps:

• Whisk the lime juice, chilli and oil together in a bowl. Season, add the prawns and leave to marinate for 10 mins.
• Meanwhile, tip the grains into a sieve and pour over hot water from the kettle to slightly soften them. Drain well.
• Divide the grains between two bowls. Top with the marinated prawns, avocado, radishes, mango and spring onions. Drizzle over any leftover marinade and serve the poke bowls with a sprinkle of sesame seeds, if you like.