Poke Recipe
by Sommer Collier — last updated on Oct 21, 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 made this and it is the BEST ever!!! So simple and tastes amazing!!! :-)
I like anything tuna, I really want to jump into the screen and eat some of these!
What a information of un-ambiguity and preserveness of precious know-how about unexpected emotions.
This brings back memories from when our Military Family was stationed in Hawaii. Family use to get the Ahi Poke from local Military Commissary in Pearl Harbor and it was so good. I would say this best entry level sushi recipe/dish. Once you’ve experienced this, you can try making some Sushi-rice dishes like Tuna or Samon Nigiri, which don’t require rolling.
In my area, in the Southeast, it’s difficult to find sushi grade tuna (Ahi – Pacific Yellow Fin) in stores; however, we are able some decent tuna (alantic yellow / blue fin ?). Go thing about Poke is the flavor other ingrediants can make up the differance when Ahi is not available.
Hey!
If there are any leftovers what would be the suggested way of storing it or would it be a complete lost?
You can refrigerate it for a day or two. :)
THANKS! I was planning on making some just for my husband and I because we love ahi-poke, but was a little worried about leftovers. Anyways, thanks again!
If it starts to “humm” after two days you throw it in a hot pan an sear it lightly. Then dump it over a tossed salad for a fried ahi poke salad. Really ONO!!!!
After four days fried it hard and with scrambled eggs and make a fried poke omelet.
Broke da mouth good!
JC from Hawaii Kai
I have been looking for an authentic version of this Hawaiian dish for a while. It was absolutely my favourite thing to eat while I was in Honolulu. Thanks you so much for sharing. Will be trying this oh so soon!
Absolutely, 100% stunning, pinning this immediately! :)
We made this recipe last night, it was perfect. Everyone loved it and we will definitely do it again soon. Incredibly fast & easy. We served immediately.
I love Poke! Most of the time when I’ve had it, it also had seaweed in it? Is this just one of those regional things?
I love Ahi Poki, and Lomilomi Salmon. My In-Laws are from Maui and the few times we went there I just loved the food. Especially all the fresh seafood. For our wedding a few years ago my SIL made us Lomi Lomi Salmon.
I might have to do Poki at home now.
To really take it over the top, use Aloha Brand Shoyu (soy sauce). Kikkoman is a little too salty (if that’s possible). Ono recipe!
What a beautiful presentation! I didn’t realize how simple this dish was to prepare, definitely giving this a try. Thank you!