This was what I did after I dropped off both kids to school yesterday morning, went to gym and headed to do a grocery and saw this beautiful Ahi tuna steaks sitting there and I could hear it calling my name! or maybe it’s the voice inside my head that’s talking ? I really didn’t care and the next thing I knew, both hands were holding this Ahi. If you were to see me at that moment, you probably would see love in my eyes. You definitely would see that ear-to-ear grin on my face. I had only one goal with this Ahi steaks. ONE! That was to make poke. I love poke (poh-kay, means to slice/cut in Hawaiian) ever since I tasted it when we were in Maui earlier this year. I’ve been so obsessed with poke since then. Poke is originated from Hawaii and usually made with Ahi tuna. We could literally find poke everywhere we go in Hawaii. Not so much in Minnesota! That’s when I started to get even more obsessed. Great quality (or the marketing term “Sashimi Grade”) Ahi tuna is not always available and they run out quickly. So, me…literally running to it and quickly grabbed it this morning!
Eating it was even more orgasmic! I tried to chew it slow and enjoyed every morsel of that ahi coated in delicious sauce inside my mouth. Food porn at its best! My husband said “Food porn?” Yes, the term I learned from Instagram.
I would have added ogonori seaweed and avocado slices in the rice bowl, but you see, I did not plan for this. It happened in a flash of light. The sight of Ahi and me grabbing it without thinking. I just have to make use of it using whatever I had in the fridge. But, it still turned out AH-MAH-ZINGG. I decided to make hand rolls (temaki rolls) with it! Why not! Ice cream cones…move aside please!
No matter how they label the quality of the tuna on the packaging, the first thing I do when I get home and ready to use the fish is to smell the fish. Make sure it doesn’t smell funky. People often say they don’t like to eat fish because it’s fishy, but good quality raw fish DOES NOT smell fishy at all. If it is, you shouldn’t be eating it (period). It has that smells of the ocean, but definitely not fishy. You can ask the fishmonger to let you smell the fish before you even buy if that’s at all possible. If they are nicely wrapped already in the refrigerator, then of course, I won’t be opening it up and smelling it there. I will go by its color. The color should be pretty bright crimson red. The texture is nice and firm and they shouldn’t be mushy or even sticky.
- About 1 1/2 to 2 lbs of high quality Ahi tuna steak
- 4 shallots or 1 small sweet onion very thinly sliced
- 1 stalk of scallion finely chopped
- 1 tsp of sesame oil
- 3 Tbsp of soy sauce
- 2 tsp of rice vinegar
- 1 tsp of red chili flake or you can use sriracha if you like more if you like it spicy
- 1 Tbsp toasted white sesame seeds
- Cooked short-grain rice like sushi rice or short-grain brown rice
- Shelled edamame
- Grated carrots
- Grated zucchini
- Slices of fresh avocado
- Onogori seaweed
- Furikake rice seasoning
- Large Nori seaweed sheets halved
- Prepare the seasoning by mixing everything in a bowl. Set aside
- The Ahi poke is as good as the tuna you get. So make sure you get the high quality tuna. Pat it dry and then slice it along the grain (not across it) and then horizontally to make cubes. I love large cubes, if you prefer smaller, cube it smaller. Set them in a large bowl. Pour the seasoning over and gently toss to make sure the sauce coats the ahi steaks
Assembling Ahi poke bowl
- Place cooked rice (amount depends on how much you want to eat). I'd say about 1 cup is good to start with. Then place the edamame, carrots, zucchini, slices of avocado and any other veggies you want to include in your bowl. Lastly piled the ahi poke cubes high on top, probably about 6-7 per bowl. Sprinkle with more scallion, sesame seeds and furikake seasoning
Assembling Temaki rolls
- Make sure your hands are dry to prevent the seaweed from sticking to your hand and get soggy. Place the left side of the seaweed horizontally on your left palm (if you are right handed), spred about 2-3 Tbsp of rice on that side. Top with some veggies then follow by the ahi cubes. Roll the seaweed from the lower left all the way to the right to form a cone. Place a bit of rice on the top corner and gently pinch to seal the cone. I sprinkled with more sesame seeds and some scallions on top. Repeat with the rest of the seaweed sheets. This have to be served immediately or the seaweed will get soggy. Only wrap when you are ready to serve them
When I was still active on Instagram in 2016, I made quite a bit of stop-motion clips. They are basically made of series of photos that are put together to look like videos 🙂 It was a very time-consuming project, but I was pretty addicted to that back then:)
The one thing on planet earth that I wish I could eat everyday!! Not even exaggerating. I take my raw fish seriously! Super seriously!
Some of the ingredients I used in this recipe
Are you going to poke ?