Poke: Classic Recipe from Hawaii
Taste Hawaii at home with this classic poke recipe. Easy, fresh, and full of flavor!
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What is Poke?
Poke (pronounced poh-keh) is a traditional Hawaiian dish that typically features raw, cubed fish — most commonly ahi tuna — that’s marinated in a flavorful mixture like soy sauce, sesame oil, sea salt, onions, and sometimes limu (Hawaiian seaweed).
The word means “to slice” or “cut crosswise into pieces” in Hawaiian, which reflects how the fish is prepared.
While traditionally it is very simple and focused on fresh, high-quality fish, today you’ll find lots of variations with different kinds of seafood (like salmon, shrimp, or octopus), and a wide range of toppings (avocado, furikake, pickled vegetables, spicy mayo, etc.). Bowls — which serve the poke over rice with lots of add-ins — have become super popular, especially outside of Hawaii.
Where can you find Poke?
You can find this dish in a few different places, depending on where you are:
Asian markets (especially Japanese, Hawaiian, or Korean markets) sometimes offer fresh poke at the seafood counter.
In Hawaii:
Pretty much everywhere — grocery stores (like Foodland or Tamuras), local fish markets, convenience stores, food trucks, and dedicated poke shops.
It’s super common to grab poke by the pound from a deli counter, just like picking up potato salad or fried chicken elsewhere.
On the Mainland U.S.:
Restaurants (places like Poke Bar, Sweetfin, etc.)
Some grocery stores with seafood sections (Whole Foods, Costco, Safeway) often sell pre-made bowls.
What are the ingredients for Poke?
Traditional Ingredients:
- Fresh raw fish (most often ahi tuna, but sometimes salmon, octopus, shrimp, or others)
- Shoyu (soy sauce) – adds saltiness and umami
- Sesame oil – for a rich, nutty flavor
- Hawaiian salt (or sea salt) – enhances the natural taste of the fish
- Sweet Maui onions (or any sweet onion) – for crunch and sweetness
- Green onions (scallions) – fresh and zesty bite
- Limu (Hawaiian seaweed) – adds ocean flavor and texture
- Chili pepper (optional) – for a spicy kick
- Toasted sesame seeds – nutty topping for flavor and texture
Common Modern Add-ins:
- Avocado – creamy texture
- Cucumber – crisp and refreshing
- Edamame – little pops of protein
- Masago (fish roe) – tiny bursts of saltiness
- Furikake (seaweed seasoning) – adds umami crunch
- Spicy mayo – popular in spicy poke versions
- Sriracha – more heat!
- Rice – if you’re making a bowl
Traditionally, the emphasis is on keeping it simple to let the fresh fish shine. The fancy toppings you see nowadays are mostly from the viral poke bowl craze.
Suggested ingredients
Here are some excellent options to order the ingredients online:
How do you make Poke?
Here is a simple step-by-step:
- Cut the fish into cubes. About 1/2-inch pieces.
- In a bowl with the diced ahi, gently combine it with the shoyu, sesame oil, salt, and onions.
- Sprinkle on sesame seeds, green onions, chili, and any other optional toppings.
- Serve immediately and enjoy!
Are there similar recipes?
If you are looking for more fish dishes, try out these recipes:
Tips & FAQs
Is poke safe to eat?
Yes, as long as you use fresh, sashimi-grade fish that’s meant to be eaten raw. Always buy from a trusted source and keep it cold.
Can you make it with fish other than tuna?
Definitely! Salmon, shrimp, octopus (tako), and scallops.
Do you have to marinate it for a long time?
Nope! Traditionally, it is often eaten immediately after tossing with the marinade. Some people chill it for 15–30 minutes for extra flavor, but it’s personal preference.
What’s the difference between poke and a poke bowl?
Poke by itself is just the seasoned raw fish. A poke bowl is usually poke served over rice with lots of extra toppings like avocado, seaweed salad, edamame, cucumbers, and sauces.
How long does it last in the fridge?
It’s best eaten the same day you make it. If you must store it, keep it sealed and cold, and eat it within 24 hours for best taste and safety.
What’s the most popular kind of poke?
The classic shoyu (soy sauce and ahi tuna) is the most popular, but spicy ahi is a close second!
Recipe Video:
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Classic Hawaiian Poke
Ingredients
Spicy Ahi:
- 1 lb. ahi yellowfin tuna sashimi or sushi grade
- 1 tbsp shoyu soy sauce
- 1/2 tbsp sesame oil
- 2 stalks green onions
- 1/4 sweet onion
- 2 tbsp mayonnaise
- 2 tbsp Sriracha sauce
Shoyu Poke:
- 1 lb. ahi yellowfin tuna sashimi or sushi grade
- 3 tbsp shoyu soy sauce
- 2 tbsp sesame oil
- 2 stalks green onions
- 1/4 sweet onion
- 1 tbsp sesame seeds optional as garnish
Instructions
Cut the fish:
- Cut your fresh ahi tuna into bite-sized cubes. About 1/2-inch pieces.
Shoyu Poke:
- In a bowl with the diced ahi, gently combine it with the shoyu, sesame oil, salt, and onions.
- Garnish by sprinkling on sesame seeds, green onions, chili, and any other optional toppings. Serve immediately and enjoy!
Spicy Poke
- In a small bowl, combine mayonnaise and Sriracha.
- In a separate bowl, combine the cubed ahi, sesame oil, shoyu, sweet onions, green onions, and the mayonnaise mixture. Gently toss.
- Serve immediately and enjoy!
