Since our vacation to Hawaii last spring, I’ve been a bit obsessed over how to make the best Poke Ahi bowl. Poke Ahi is tuna, served raw in a marinade. It’s honestly super simple to make – just mix it all together in a bowl, leave it in the fridge for a couple of hours and serve over rice. I serve mine over rice with some soy available on the side. A little research shows that there are dozens of recipes and variations, as it’s all about the marinade and the adds to your bowl.
Trying this out a few times, I have found (as with most fresh delicious ingredients) that keeping it simply and herbaceous is the best route.
Don’t let the idea of raw fish get you all afraid to try this, but it’s important to get the best Ahi you can find, usually at the fish market or a Whole Foods. If you tell the fishmonger what you are using it for, they will give you a filet with the least amount of marbling.
This is a fresh hot summer night dinner that is loaded with spicy flavor and is actually, real good for you too! Break open a nice Japanese beer – and you are all set to eat well while beating the heat.
- 2 pounds sushi-grade Ahi tuna
- 1/4 cup Ogonori (fresh seaweed) or dried nori
- 2 tablespoons green onion, sliced
- 2 tablespoons roasted garlic, chopped
- 6 tablespoons soy sauce (Yamasa is preferred)
- salt, to taste
- hot chili flakes (optional)
As I said – the preparation is easy. Mix all the ingredients in a bowl, cover with plastic wrap and refrigerate for 2 to 4 hours. I serve it over white rice with some soy on the side.
This two pound preparation – serves 4.