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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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The Keyingredient Team

Fresh poke full of bold flavors! Make plenty—it will go fast!

Rate this recipe 4/5 (78 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 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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