Hawaiian poke recipe Hawaiian poke

Hawaiian Poke Recipe

by Billy Kemper

Outline of two people

4 servings


15 Minutes



  • Bowl
  • Small pot



  • 1 pound Fresh ahi tuna
  • ¾ Maui sweet onion
  • 2 large Green onions
  • 2 Hawaiian chili peppers
  • 1 tbsp Minced ginger
  • 2 tsp Sesame seed oil
  • 3 tbsp Gluten-free soy sauce
  • 1 tbsp Oyster sauce
  • 1 cup dry Short grain sushi rice
  • 1 tbsp Inamona
  • 1 tsp Salt


  • 1
    Cut ahi tuna into cubes.
  • 2
    Prepare veggies by thinly slicing Maui sweet onion, dicing green onion, and slicing Hawaiian chili pepper.
  • 3
    Whisk together salt, ginger, sesame seed oil, soy sauce, and oyster sauce.
  • 4
    Add tuna, onion, green onion, and chili pepper and stir to combine.
    Let sit for a few minutes.
  • 5
    Prepare rice to package instructions.
    Assemble poke bowl by taking a scoop of rice and topping it with the ahi tuna mixture. Top with inamona and serve.

A Homage to Poke’s Origins

The last several years in the Mainland United States have brought somewhat of a poke craze. Fast casual poke restaurants have been popping up pretty much everywhere, but many consumers are not learning about this dish’s roots before feeding the obsession.

Poke originated from Hawaii and came from humble beginnings that date back to the Ancient Polynesians. It was a snack made from fresh fish that was seasoned very simply: with sea salt, crushed kukui nuts also known as inamona, and seaweed. The dish has certainly evolved since then, but in honor of tradition, we wanted to create a simple and easy-to-make Hawaiian poke recipe so you can enjoy this iconic dish at home!

Ahi tuna is the star of the show in this Hawaiian poke recipe, and it’s packed with nutritional value. This fish is rich in Omega-3s, and high in lean protein. One serving of this Hawaiian poke recipe has 31 grams of protein, the lion’s share of which coming from the tuna. The fattiness of this tuna is offset by thinly sliced Maui sweet onion, diced green onions, and a few slices of Hawaiian chili pepper for some spice, and fresh ginger.

The sauce to marinate this Hawaiian poke recipe is very simple and made up of just sesame seed oil, gluten-free soy sauce, and oyster sauce. Once you prep your ahi and your veggies, all you have to do is throw all the ingredients in this sauce and let it sit for a few minutes. The result is a taste bursting with umami.

We served our poke with short-grain sushi rice that had been prepared to package instructions, but you can opt for greens or cauliflower rice if you are on the paleo or keto diet. Regardless of your base, make sure to load up on the poke mixture, and you can’t forget to garnish with some inamona! These roasted kukui nuts have such a unique texture, in addition to respectfully paying homage to poke’s origins.

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