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Spicy Ahi Poke


Fresh poke full of bold flavors - you'll want to make sure you make plenty - it will go fast!

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Rate this recipe 4.2/5 (20 Votes)


  • 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)


Servings 2
Preparation time 30mins
Cooking time 45mins
Adapted from


Step 1

If tuna is frozen, thaw by submerging in room temperature water for 30 minutes.

When tuna is just short of fully thawed, slice into small cubes, around 1 inch. You could do larger or smaller, whatever you prefer. I tend to go a bit smaller for more flavor.

Combine in a bowl with 1 tablespoon soy sauce, 1/2 tablespoon sesame oil, and 1 chopped scallion. I don't really measure the soy sauce or sesame oil, but use whatever is enough to coat the tuna thinly. 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 until fully coated. I just get right in there and use my hands. :)

Top with a bit more tobiko and scallions, and serve! The poke will be good for up to one day, but is best eaten fresh.

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