Ahi Tuna And Shrimp Poke Recipes

AHI TUNA POKE

Steps:

• Whisk scallion, soy sauce, chili-garlic sauce, sesame oil, rice vinegar, and red pepper flakes in a bowl until thoroughly combined. Add tuna cubes and toss until well coated. Sprinkle sesame seeds on top.
• Serve with avocado and fresh lime wedges.

AHI TUNA POKE

Steps:

• Whisk together the white soy sauce, sesame oil, rice wine vinegar, and yuzu juice in a medium bowl.
• Add the scallions and macadamia nuts, followed by the tuna, and fold together. Marinate for 15 minutes at room temperature before serving.

AHI POKE BASIC

Steps:

• In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.

AHI POKE BOWL

Steps:

• Add mayonnaise, sriracha and lemon juice to a small mixing bowl. Mix to combine. Season with salt and pepper to taste, if needed.
• In a bowl, add the soy sauce, orange juice, lime juice and mirin. Whisk well to combine.
• Place the tuna in a medium mixing bowl with the green onions (reserve a little bit of the green onions to sprinkle on top of the bowls at the end).
• Add some of the ponzu to your taste. You can reserve some to pour over the rest of the ingredients. Add sesame seeds. Mix gently to combine. Cover and refrigerate for 30 minutes to an hour. If you let the fish sit for longer time, the citrus in the ponzu will slowly cook the fish.
• Pile it up! Put rice into serving bowls and top with your desired toppings. Add extra ponzu if desired and drizzle a bit of toasted sesame oil (optional). Add the chilled tuna. Top with macadamia nuts (optional), and drizzle with the creamy Sriracha sauce.

AHI TUNA POKE

Steps:

• Rinse the ahi tuna and cut it into bite-sized cubes.
• Rinse the green onions and chop them finely.
• Mix soy, sesame oil, chili garlic sauce, green onion, and half the sesame seeds in a bowl.
• Combine the ahi tuna cubes and the sesame oil mixture and mix until each piece of the tuna is nicely coated. You can then put it in the fridge for at least 10-20 minutes to let the flavors meld, but it's not required.
• Cut the avocado into small cubes and gently mix it into the rest of the dish right before serving.
• Sprinkle the remaining sesame seeds on top.

AHI TUNA AND SHRIMP POKE

Steps:

• Mix all of the ingredients together in a bowl and serve with deep fried wontons or croutons.

AHI TUNA POKE BOWL RECIPE

Steps:

• Cut the tuna steak into bite-sized cubes (about 0.5 x 0.5 inch). Place the cubed tuna in a bowl.
• Add 3 tbsp soy sauce with the rest of the ingredients (except green onions and chili flakes). Whisk to combine well.
• Add the poke sauce, green onions, and chili flakes into the bowl with cubed tuna. Toss well to coat the tuna pieces with the sauce. Taste and add the remaining soy sauce if needed.
• Keep it refrigerated for at least 10 - 15 minutes (if possible), or up to an hour. (Prep the vegetables while the poke is briefly marinating in the fridge.)
• Place warm sushi rice (or your choice of rice) in 2 serving bowls.
• Place the prepped vegetables in the bowl over the rice. You can add as much or as little as you like.
• Divide the marinated poke between the 2 bowls as well.
• Optional - top the poke with extra sesame seeds, nori seaweed, and/or chopped macadamia / candlenuts.
• Serve immediately.