Ahi Poke Hawaiian Style

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Our homage to a contemporary Hawaiianstyle poke, traditionally served with limu kohu (seaweed) and Hawaiian salt. We’ve tried to create a similar version with variations on these classic ingredients. Hopefully the taste will transport you to the islands!

What You’ll Need:

Base

  • 240 g (8½ oz/1½ cups) white sushi rice

Poke

  • 400 g (14 oz) fresh yellowfin tuna, cut into
  • 1.5 cm (½ inch) cubes
  • 2 tbsp sliced Maui or sweet white onion
  • 4 tbsp spring onions (scallions), just the
  • green tops, finely sliced
  • ½ tsp toasted white sesame seeds
  • ½ tsp toasted black sesame seeds
  • 1 tsp alaea or Hawaiian sea salt (sea salt or Himalayan salt are good alternatives)

Marinade

  • 4 tsp toasted sesame oil
  • 2 tbsp tamari soy sauce
  • 1 tsp grated fresh ginger
  • 1 tsp black sesame seeds, lightly toasted
  • 1 tsp white sesame seeds, lightly toasted

What To Do:

  • Cook the rice as per the cooking instructions (page 25) and leave to cool.
  • In a large mixing bowl combine the tuna, white onion, half of the spring onions, half of the black and white sesame seeds, and the salt.
  • Mix all the marinade ingredients together in a small bowl, add to the tuna and thoroughly combine. Serve immediately or leave to marinate for up to 1 hour.
  • Once ready to serve, spoon the cooked rice into 4 bowls and top with the fish and marinade.
  • Sprinkle the remaining sesame seeds and spring onions loosely over the top of the dish.
  • Try pimping your bowls with Beetroot Pickled Baby Corn, Lotus Root Crisps and a few edible violet flowers.

Pokē: Hawaiian-Inspired Sushi Bowls by Celia Farrar and Guy Jackson (Hardie Grant, £12.99) Photography ©Matt Russell

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