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Ahi Poki
  • 4 servings
  • Mins
    Prep Time
  • Mins
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Serve as an entree dish with steamed rice or as a salad over seaweed or shredded lettuce. Recommend using sushi grade #1 ahi or yellowtail tuna. Poki doesn't keep well, so make only as much as you're sure to eat in one sitting. If served as an appetizer, place bowl on a bed of ice to prevent tuna from graying.


1 lb fresh ahi tuna (must be sashimi grade #1)
¼ cup finely minced red onion
3 green onions, finely chopped
1 tbs fresh ginger
3 tbs light soy sauce
3 tbs rice wine vinegar
3 tbs mirin
1 tbs sesame seed, gently roasted
3 tbs roasted sesame oil
Vietnamese red chili sauce, to taste
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Blend all ingredients except tuna in a non-reactive bowl. Mix well, taste and season, adding salt, sesame oil and chili sauce to taste. Cut tuna into small, uniform bits approximately 1/2" square. Gently toss the tuna in dressing and chill for 30 minutes.

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