Ahi Poke Recipe

Ahi Poke Recipe

When we were in Hawaii, we had ahi poke quite a bit. There are literally dozens of recipes that you can follow. All of them come back to one thing: fresh, chopped, raw ahi tuna.

I’ve just started making ahi poke at home, and my husband and I love it! In fact, we just saw a recipe in Sunset magazine for Poke Nachos… which we’ll have to try soon.

Ahi Poke is delicious, but you have to take certain precautions.

  1. Buy fresh ahi tuna and use it that same day! Fish doesn’t last very long in the fridge – just a couple of days. If I’m going to eat something raw, I make sure to eat it the same day I buy it! Also, try to make sure that it’s “sashimi-grade” ahi tuna that you buy.
  2. Eat it pretty quickly after making it. Ahi poke is not a meal that you want to make and marinate over a period of hours of days. Give it 15 minutes at the most to let the flavors set in.

We love this recipe and I usually make it with brown rice and then buy seaweed salad at the grocery store to go with it. I could make my own seaweed salad, but that seems like too much work! 🙂

Also, this recipe is super quick to make – it takes much longer to make the rice than making the dish! I’d recommend making your rice earlier in the week or earlier that day. 15-30 minutes before you want to eat, start making the ahi poke.

Ahi Poke with Brown Rice and Seaweed Salad

Ahi Poke Recipe


  • 1/4 of a sweet onion, diced
  • 12 oz fresh, lean tuna, cut into 1/2 inch cubes
  • 1 scallion, sliced
  • 1 teaspoon sesame seeds
  • 4 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon honey
  • Crushed red pepper, to taste
  • Kosher salt, just a pinch


Add tuna, onion, scallion, sesame seeds, soy sauce, sesame oil and honey to bowl. Mix it together gently. Season with a small pinch of salt and crushed red pepper. Take a quick taste and adjust with more of the sauce/seasoning ingredients as needed.

Eat immediately or let sit up to 15 minutes at room temperature.

Serve on top of rice and enjoy!

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