hawaiian poke

The first time I had poke (pronounced poh-kee) was seven years ago in Pueblo, Colorado. My mom, brother, grandparents and I were visiting my grandma's brother and his family. Uncle Bob and Aunt Rickii live in Colorado Springs, but one night we all took a short road trip to visit their daughter Roni in Pueblo and go out for sushi with her family. They ordered Hawaiian poke, a sashimi dish of marinated tuna. First thing we did when we got back home was tell our local sushi chef, Le, that he had to make us poke (even though it wasn't on the menu). 



Forward to last weekend, when I started thinking ahead about lunches to send with Parker. The weather forecast looked hot, and I knew he'd want something cold and refreshing. Combined with a craving I've been having for sushi, the thought of poke flashed through my head. Poke over rice with a side of seaweed salad would be just the thing we'd both enjoy for a midweek lunch!


This recipe makes an ample amount to feed four people. I must confess, however, that we had no problem polishing it off between the two of us. *blush*


Hawaiian Poke
1/4 C soy sauce
1-2 T sesame oil
Ginger, to taste
Garlic, to taste
Sriracha (optional)
1 lb fresh ahi tuna
Toasted sesame seeds (optional)


In a small bowl, stir together the first 5 ingredients. Refrigerate. Dice the tuna into 1/2 inch cubes and refrigerate until cool and firm - up to overnight. Just before serving, toss the tuna in the marinade. Sprinkle with sesame seeds if you like.


So easy, so good! Enjoy with a Sapporo or perhaps a glass of plum wine or chilled sake.


Kampai!