Hawaiian poke: a recipe my sweet hubby found for me.
My hubby hangs out a lot on what I call “fish book”. It’s like facebook but, for fishermen. He loathes facebook…but fishbook is justified since it’s “useful information” as he says.
I have to agree, because this recipe is very useful. It’s the answer to my sushi craving without having to make rice. It’s got the spicy sesame kick that I simply adore… and, since it’s made with previously frozen fish, just about anyone can make it.
I also learned from reading his “fish book” that most sushi restaurants freeze their sushi beforehand, to kill any parasites. Hmmm… interesting. So, I made this with the fresh blackfin tuna my hubby caught and I froze.
I used blackfin tuna, because that’s what I had… if you are lucky enough to have access to say, yellowfin or bluefin tuna…feel free to use that.
I served mine over seaweed salad, but I also read that it can be served over sticky rice. And, no you don’t have to use chopsticks. I love eating with chopsticks. It forces me to eat slower. Otherwise, I’d eat this bowl in 2 minutes. It’s that yummy.
- 1 pound tuna, diced into either 1″ or 1/2″ cubes
- 1/4 sweet onion, diced finely
- 1 bunch green onions, thinly sliced, including the green
- 1/4 cup soy sauce
- 1 tablespoon sweet rice wine OR 1 teaspoon brown sugar
- 2 tablespoons rice vinegar OR 1 tablespoon white vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons sesame seeds
- 1 teaspoon hot sauce (I use the one with the rooster)
- Mix all liquid ingredients in a bowl , add the tuna and the onions,and sesame seeds- mix well and refrigerate 2 hours or overnight, stirring on occasion.
- To serve:
- Ether spoon over a bad of sticky rice, seaweed salad or lettuce.