AHI SHOYU POKE😍

My craving for no cook meals goes up every degree it gets hotter in San Diego, and poke bowl is high up on my list. Eating poke in Hawaii showed me the beauty in the simplicity of a poke bowl - focusing on a shoyu marinade that makes the good quality ahi shine. Serve as an appetizer with fried wonton crisps or in a poke bowl and enjoy!

Serves 2-4.

Ingredients:

For the Ahi Shoyu Poke:

• 1 lb sushi grade ahi tuna

• ¼ cup soy sauce

• 2 tbsps sesame oil

• 1 tsp gochugaru or sriracha

• ¼ white onion, sliced thinly

• 2 green onions, sliced

• 1 tsp grated ginger

• 1 tsp grated garlic

• 1 tsp sesame seeds

• Small squeeze of lemon juice

• 1 tbsp crushed macadamia nuts

Serving Options:

• Bowls: Sushi rice, Avocado, Cucumber, Spicy mayo (optional: mix together kewpie mayo + sriracha to taste), Seaweed salad, imitation crab, fried garlic, furikake, edamame or other desired toppings

• Appetizer: fry wonton wrappers in a neutral oil until golden brown and serve with the poke

Directions:

For the Ahi Shoyu Poke:

• Cube your ahi into ¾” cubes and add to a bowl with the sliced white onion, green onions, soy sauce, sesame oil, gochugaru or sriracha, lemon juice, and crushed macadamia nuts. Toss to combine and taste to adjust for seasoning. 

• Serve the poke as an appetizer with wonton crisps or with sushi rice in a bowl with desired toppings. Serve immediately and enjoy!