Spicy Ahi Poke
Fresh poke full of bold flavors - you'll want to make sure you make plenty - it will go fast!
Fresh poke full of bold flavors! Make plenty—it will go fast!
- 1 pound yellowfin tuna steak, sushi or sashimi grade (fresh or flash frozen)
- 1 tablespoon soy sauce, to taste
- 1/2 tablespoon sesame oil, to taste
- 2 scallions, chopped finely
- 1/4 onion, sliced (optional)
- 2 tablespoons mayonnaise or Japanese mayonnaise
- 2 tablespoons Sriracha sauce, or to taste
- 2 teaspoons tobiko or masago (optional)
Preparation time 30mins
Cooking time 45mins
Adapted from tworedbowls.com
If tuna is frozen, thaw by submerging in room temperature water for 30 minutes.
When tuna is almost completely thawed, slice into small 1-inch cubes (it's easier to slice when still chilled).
Combine in a bowl with 1 tablespoon soy sauce, 1/2 tablespoon sesame oil, and 1 chopped scallion. Chill in fridge for about 30 minutes.
Combine mayo, Sriracha, remaining scallions (reserving a bit for topping), and 1 tablespoon tobiko or masago, whisking briefly until combined. When tuna is chilled, add the spicy mayo and mix gently with your hands until fully coated.
Top with a bit more tobiko and scallions, and serve with rice and any of your other favorite poke ingredients. You can also add toasted sesame seeds for a nice crunch.
The poke will be good for up to one day, but is best eaten fresh.
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