I am a huge fan of poke. Like ceviche, it’s surprisingly easy to make at home as long as you have the right fish. Don’t despair, getting the right fish is also very easy– simply ask for sushi grade at your local fishmonger (support small businesses!) or seafood counter. And enjoy!
(Makes 2 dozen good sized cookies)
- 1.5 lbs sushi grade ahi tuna, cut in small pieces
- 1/2 cup soy sauce
- 1 tsp rice vinegar
- 1.5 tsp sesame oil
- 2 handfuls of greens (I did baby kale)
- Optional – 1/2 tsp mirin, wasabi to taste, and a sprinkling of sesame seeds for garnish
- Mix soy sauce, rice vinegar, sesame oil, and (if using) mirin and/or wasabi. Set aside.
- Cut tuna into cubes, cutting against the grain. What does this mean? Cut perpendicular to the lines (the “grain”) in the fish. Toss tuna with sauce in a large bowl.
- Put heaping handful of greens into two bowls. Divide tuna amongst the two bowls, and top with sesame seeds. Enjoy!
I do not like my tuna with wasabi, so my dad put it in his separately. If everyone eating likes wasabi, it’s best to mix in the soy mixture from the start.
Mirin is a sweet Japanese cooking wine, that I use to add umami to sauces. It adds a subtle sweetness, tang, and depth to a sauce, and thankfully for all of us, you can find it in your local Asian market or grocery store’s Asian aisle.
What am I listening to as I make this? “Time (You and I)” by Khruangbin
What can I learn while I make this? It’s actually pronounced “poke-kay” not “poke-eee!” I KNOW. This was news to me as well.
What if I want an easy lunch but not this one?
Want more Carmel Kama’aina content? Follow me on Instagram. All my latest recipes and behind the scenes tricks are published first on Instagram. Check out this recipe on Instagram, below: