Sesame Shoyu Poke Recipes

POKE BOWL

Poke Bowl image

Are you ready for a satisfying bowl of deliciousness? Try this delicious Tuna and Salmon Poke Bowl recipe at home. Also, plenty of ideas on how to build a fantastic poke bowl for DIY Poke Party.

Provided by Namiko Chen

Time 15m

Number Of Ingredients 13

Ingredients

½ lb sashimi-grade tuna
½ lb sashimi-grade salmon
Handful limu (a type of seaweed) ((optional))
2 green onions/scallions
¼ onion ((preferably Maui onion))
1 tsp kukui nut ((optional; make sure they are roasted/toasted))
1 Tbsp toasted white and black sesame seeds
3 servings cooked Japanese short-grain rice
¼ tsp kosher salt (Diamond Crystal; use half for table salt)
⅓ cup soy sauce ((GF soy sauce for gluten-free))
2 Tbsp roasted sesame oil
1 Tbsp rice vinegar (unseasoned)
sriracha sauce ((optional))

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.

Nutrition Facts : Calories 435 kcal, Carbohydrate 31 g, Protein 37 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 1250 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g, ServingSize 1 serving

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE

Chef John's Hawaiian-Style Ahi Poke image

The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.

Provided by Chef John

Categories Seafood Fish Tuna

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup soy sauce
2 tablespoons sesame oil
1 teaspoon grated fresh ginger root
⅓ cup thinly sliced green onions, plus more for serving
2 tablespoons crushed, roasted macadamia nuts
1 tablespoon finely crumbled dried seaweed
½ teaspoon hot red pepper flakes
½ teaspoon kosher salt, or to taste
1 pound sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes
1 teaspoon toasted sesame seeds
1 dash Lemon juice, lime juice, or seasoned rice vinegar

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.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 3.1 g, Cholesterol 51.1 mg, Fat 11.6 g, Fiber 0.9 g, Protein 28.3 g, SaturatedFat 1.8 g, Sodium 1196.7 mg, Sugar 0.7 g

AHI SHOYU POKE

Ahi Shoyu Poke image

Make Hawaii-style ahi poke wherever you are. Here's a recipe.

Provided by kaleinani

Categories Seafood Fish Tuna

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound fresh ahi steaks, cut into small cubes
¼ cup soy sauce
¼ cup chopped Maui onion
¼ cup chopped green onion
1 chile pepper, seeded and diced
2 teaspoons sesame oil
2 teaspoons toasted sesame seeds
2 teaspoons finely chopped toasted macadamia nuts
1 teaspoon grated fresh ginger
sea salt to taste

Steps:

Combine ahi cubes, soy sauce, Maui onion, green onion, chile pepper, sesame oil, sesame seeds, macadamia nuts, ginger, and sea salt in a large bowl.

Nutrition Facts : Calories 191.1 calories, Carbohydrate 4.4 g, Cholesterol 51.1 mg, Fat 6.1 g, Fiber 0.9 g, Protein 28.4 g, SaturatedFat 0.9 g, Sodium 1026.3 mg, Sugar 1.5 g

AHI POKE BASIC

Ahi Poke Basic image

This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.

Provided by Josh Chan

Categories Appetizers and Snacks Seafood

Time 2h15m

Yield 4

Number Of Ingredients 7

Ingredients

2 pounds fresh tuna steaks, cubed
1 cup soy sauce
¾ cup chopped green onions
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon crushed red pepper
2 tablespoons finely chopped macadamia nuts

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.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 8.6 g, Cholesterol 102.2 mg, Fat 13.7 g, Fiber 2.2 g, Protein 58.4 g, SaturatedFat 2.2 g, Sodium 3695.8 mg, Sugar 2 g

SESAME-SHOYU POKE

SESAME-SHOYU POKE image

Categories Fish

Yield 4-6 appetizer servings

Number Of Ingredients 9

Ingredients

1 pound fresh tuna, diced into 3/4-inch pieces (Dyer recommends sushi-grade ahi or tombo, as albacore can be a bit greasy; see note)
3 scallions, sliced into 1-inch lengths on a bias cut
1/4 sweet onion, julienned
1/2 teaspoon grated fresh ginger
1/4 teaspoon crushed red pepper flakes
1/4 cup dark sesame oil
1/4 cup soy sauce (shoyu)
1 teaspoon toasted sesame seeds (see note)
Crackers, taro chips or sliced cucumbers, for serving.

Steps:

In a bowl, combine tuna, scallions, onion, ginger, pepper flakes, oil, soy sauce and sesame seeds; lightly stir to combine. Serve immediately or refrigerate for up to a day. Note: Sushi-grade tuna is sold at Anzen, Mio Sushi Fish Market, Uwajimaya and Whole Foods. Note: To toast seeds, heat in a dry skillet over medium heat until they start to brown, stirring occasionally. Be careful not to let them burn.

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