Ahi Poke
This is the poke we make when we decide we want to have Poke Bowls for dinner. We usually do a brown rice base, sometimes white, and then pile on the poke and side dishes (see note below).
- 500 grams ahi (approx 1lb, or any other sashimi-grade seafood that you like, skinned, boned and cubed)
- 2 green onions/scallions (sliced)
- 60 milliliters light soy sauce (1/4c)
- 10 milliliters rice vinegar (2t)
- 10 milliliters toasted sesame oil (2t)
- 1 teaspoon ginger (finely grated)
- 1 pinch crushed red pepper flakes (optional)
- 1 teaspoon toasted sesame seeds (plus more for garnish if you like)
Mix together all the marinade ingredients - from soy sauce through (optional) red chili flakes and pour over the cubed fish. Mix well.
Let sit on the counter for 15-60 minutes. You can stir it if you remember but it is not absolutely necessary especially if you are only letting it sit for 30 minutes or less. If it's going to be more than an hour you can put it in the fridge but I recommend just not making it too much in advance of eating it instead. Over-marinating the fish can make it a bit mushy and dark.
Add the sesame seeds before you serve.
If you want to make Poke Bowls, here are the other recipes I refer to:
Quick Pickle (for shredded carrot & daikon)
All of these can be made in advance and your Poke Bowls put together right before you eat.
