Poke Recipe
by Sommer Collier — last updated on Aug 6, 2025 
This Poke Recipe combines fresh ahi tuna with soy sauce, sesame oil, green onion and a little chili garlic sauce for an umami-packed salad or lunch option!
Sommer’s Recipe Notes
Hawaiian Poke makes a wonderful protein-packed lunch or snack! Or it can be served in shot glasses to be served as an appetizer at a cocktail party.
This poke recipe freatures rich, tender, sashimi grade Ahi tuna dressed with simple ingredients to allow the essence of the raw fish to shine.
The main components in every style of poke are extremely fresh seafood, Maui onion, and soy sauce. All other ingredients are negotiable. The result will always be delicious, with lots of umami flavors that you won’t be able to get enough of!
Why You’ll Love This Poke Recipe
- No cooking required- In less than 10 minutes and with just a few simple steps, you’ll have a deliciously refreshing poke.
- Fresh ingredients – I love how fresh, nutritious and protein-packed this dish is.
- Customizable – You can make this poke dish your own by adding in avocado, cucumber, swapping the tuna for salmon or making it spicier.
This ahi poke recipe is super easy to make and can be used on its own or in a homemade poke bowl!
Ingredients and Tips
- Ahi tuna steaks – Use sashimi grade tuna steaks, which means they are safe to consume raw.
- Maui onions – You can also use sweet onions or shallots.
- Green onions – Chopped scallions add more color.
- Soy sauce – Use regular, low sodium, or gluten-free.
- Sesame oil – Creates the poke’s nutty essence.
- Chile garlic sauce – This adds a little kick!
- Sesame seeds – For crunchy texture, top off the poke with a sprinkle of sesame seeds.
Recipe Variations and Dietary Swaps
- Avocado – Add in some chunks of tender avocado.
- Cucumber – You can also mix in sliced cucumber for extra crunch.
- Fried onions – Top this off with slivers of fried onions for added savory flavors.
- Fish swap – Replace the tuna with sushi-grade salmon.
- Sweet – Stir in some diced mango, or a little bit of honey to make this sweeter.
How To Make Poke
Tips For Success — Make sure to chill your mixing bowl and ingredients before assembling the poke. This ensures that the fish is kept firm and fresh.
Find the full Poke recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Definitely try to enjoy this ASAP, but if you need to store it, place it in an airtight container and store in the refrigerator for up to 24 hours.
Serving Suggestions
You can serve this sushi-grade poke recipe on top of a bed of rice (sushi rice, brown rice, or white rice) and garnished with cucumber, peppers, dried seaweed, red pepper flakes, spicy mayo, sriracha or edamame, to make a homemade poke bowl.
You can also serve this with just rice and avocado slices for a simple yet flavorful lunch option. If you are throwing a party, I recommend serving your poke in shot glasses with little spoons as a unique and tasty appetizer!
Ahi Poke Recipe
Video
Ingredients
- 2 large sashimi grade Ahi tuna steaks about 1 1/2 pounds
- 1 shallot sliced (or Maui onions)
- 1/2 cup chopped green onion
- 3 tablespoons soy sauce look for a gluten free brand
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce
- 1 tablespoon sesame seeds
Instructions
- Pat the Ahi tuna dry, then neatly cut it into small 1/2-inch cubes. Place in a bowl.
- Add the shallots, green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds.
- Gently toss. Serve immediately or cover and refrigerate.
Notes
Nutrition
Frequently Asked Questions
It actually is pretty nutritious! This fish is packed with healthy omega-3 fats and protein. Keep in mind that there are some risks involved with eating raw fish, but as long as you are using high-quality, sashimi-grade tuna, then it should be just fine.
Poke, pronounced po-kay (or po-kee for the haoles) is a lesser-known Hawaiian favorite.
This raw seafood salad, a cross between sushi and ceviche, is loved by both the locals and the haole (white folk) that come to stay.
You can find fresh pre-made Poke at every fish counter in Hawaiian grocery stores and seafood markets across the state.
Locals often stop by the market several times a week for this quick and healthy lunch. Because it is raw, you have to make sure that you are using sashimi-grade ahi tuna steaks!
I’ve seen many of your dessert posts, and this post has the same fresh and delectable look. Kudos!
This must rate as my favorite appetizer ever! YUM! And that last photo is amazing!!
How marvelous does this look!?! I love a good fish tartar
What a beautiful dish! The colors are just popping.
This hors d’oeuvre looks so beautiful! I love the idea of serving it as a bite sized treat, a little shot as part of a new years spread. Your photos are beautifil – the color of that fish is incredible!
In the spirit of the post, instead of hors d’oeuvre we call these appetizer-like dishes pupu in Hawaii. Aloha!
This is beautiful Sommer! What a way to dress up a New Year’s party. It looks like your time in Hawaii was well spent!
I’ll never forget a “who’s on first?” type conversation with the fish guy at the Koneohe commissary. They had lomi lomi salmon, poke, and a couple of other raw fish salads, with a sign above them saying “It is recommended that all fish is cooked to X degrees to ensure safety.”
I asked the guy, “Cook it? Really? I thought it was supposed to be eaten raw.”
“Yes, you cook it.”
“So, then, it’s not raw?”
“Yes, you eat it raw. Better raw.”
“But the sign? You’re saying to cook it?”
“Yes, cook it. Have to cook it.”
“So it’s not safe raw?”
“Very safe raw. Better raw. Eat it raw.”
“But the sign?”
“Yes, cook it.”
“Really cook it?”
“I don’t cook it.”
Went on for ten minutes or so.
Have really enjoyed following you this past year. Cheers and happy 2012!
Oh man, delicious! I love ahi tuna so much, and it shines best in simple dishes like this one. Wonderful!
This is a dish my husband will be all over. He adores raw tuna in any form. Your photos are gorgeous as well! have a wonderful new year Sommer. I look forward to sharing recipes in the new year!
I would be all over this any time of the year. If this was at a party I would hide in the corner & eat all of it!! Love poke & I have never made it. So very simple though!
Mmmm… that Ahi poke looks so drool-worthy!!! I want some. Like now :D
I’d hop in the car and come right over if I thought there would be any leftovers…..but I’m sure there were none :) looks so pretty and delicious. I will be giving this a try. I just have to find out where to buy sushi grade tuna.
Bristol Farms and Whole Foods always has Sashimi Grade Ahi Tuna! :) Also check your local listings for a Japanese Market. Mitsuwa and H Mart are two amazing option in Orange County.