Spicy Ahi Poke

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

Photo by mahto a.
Adapted from tworedbowls.com
Surprisingly simple and delicious Spicy Ahi Poke.

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

2

servings

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

2

servings

Adapted from tworedbowls.com

Ingredients

  • 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)

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: