What is shoyster you might ask? Shoyster is a poke option I first discovered at Foodlands, a supermarket chain in Hawaii with an amazing poke counter. It’s soy sauce (shoyu) and oyster sauce, and it’s delicious.
This recipe is an appetizer-ready version of my supermarket favorite. By cutting the ahi into sashimi slices rather than poke cubes, the dish looks ready for sharing and delighting your guests (or yourself for a pick-me-up start to dinner). Enjoy!
Ingredients:
Serving Size: 2 as an appetizer
- 0.25 lbs sushi grade ahi tuna, sliced paper thin*
- 1.5 teaspoon oyster sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon green onion, thinly sliced
- Generous sprinkling of fresh ground black pepper
Directions:
Total Time: 10 minutes (5 to prep & 5 to make)
- Sauce first! In a small bowl, mix your oyster sauce, soy sauce, and sesame oil.
- Thinly slice your tuna. No need for this to be a science, but I’d roughly aim for pieces that are ~2 inches in length and ~1/8 inches in width.
- Chop up your green onions into thin, circular slices.
- Arrange your tuna in a line on your plate. Pour your bowl of sauce atop, generously sprinkle with fresh ground pepper, and add your green onions. Serve immediately — otherwise the tuna will absorb the sauce and you’ll loose the fresh tuna taste.**
Notes:
* On the tuna: you are eating this raw, so you must use sushi grade tuna. I’d call around locally to see where sells this – my Whole Foods was out but a local butcher had some. High quality sushi grade tuna by the pound is expensive, but the good news is you don’t need a full pound for this recipe (though I totally support you quadrupling it if that’s your vibe – you wouldn’t regret it!)
** On the serving timing: this is a recipe that needs to be served immediately once you’ve drizzled on your sauce, otherwise your tuna will soak up the sauce and lose its tuna flavor.
** On potential pairings: I’ve suggested this as an appetizer, but if you’d prefer to eat it as a main, simply serve with white rice!
What am I listening to as I make this?
What can I learn while I make this? That “yellow tail” and “ahi” tuna are one and the same! Ahi is simply what we call it in Hawaii 🙂
What if I want raw fish but not this dish? Don’t worry, I won’t be offended. Check out these other ideas below:
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