How to make authentic Hawaiian style poke

Ingredients

• 2 lb Big Eye Tuna (sushi‑grade, cut into ½‑inch cubes)
• 1 lb Salmon Fillet (skinless, cut into cubes after salting)
• 3 tbsp Limu (Hawaiian Seaweed) (washed and roughly chopped)
• 2 oz Opihi (Hawaiian Limpet) (cleaned and thinly sliced)
• 2 tbsp Enamona (Roasted Candlenuts) (toasted and coarsely ground)
• 2 tsp Dehydrated Shrimp (optional, rehydrate if desired)
• 1 tsp Masago (Fish Roe) (optional garnish)
• 3 tsp Hawaiian Sea Salt (coarse, unrefined)
• 4 tbsp Neutral Oil (grapeseed or canola, for coating)
• 1 tsp Sesame Oil (toasted)
• 2 tbsp Soy Sauce (low‑sodium)
• 0.5 tsp Hundashi Powder (Japanese citrus salt (yuzu kosho style))
• 0.25 cup Guava Juice (for guava‑soy sauce)
• 0.5 tsp Sugar (balances guava sauce)
• 1 cup Onion (sweet onion, finely diced)
• 6 tbsp Green Onions (sliced, for garnish)
• 1 cup Fern Shoots (Fiddlehead Fern) (blanched, for wabi salad)
• 2 tbsp Dried "Au" (Hawaiian Skipjack Tuna Jerky) (shredded, garnish for salad)

Instructions

1. Cube the Tuna

   Place the fresh big‑eye tuna on a clean cutting board. Using a sharp chef’s knife, cut the fish into uniform ½‑inch cubes and transfer to a large mixing bowl.

   Time: PT10M

2. Salt the Salmon

   Sprinkle the salmon cubes evenly with 1 tsp Hawaiian sea salt. Toss gently, then let rest for 15 minutes to draw out moisture. After the time, rinse under cold water, pat dry with paper towels, and return to the bowl.

   Time: PT15M

3. Prepare Limu (Seaweed)

   Rinse the limu under cold water, shake off excess, and roughly chop with scissors or a knife.

   Time: PT5M

4. Toast and Grind Enamona

   In a dry skillet over medium heat, toast candlenuts (enamona) until golden, about 2 minutes. Transfer to a mortar and grind coarsely.

   Time: PT5M

5. Clean and Slice Opihi

   Rinse opihi under cold running water, scrub gently to remove grit, then pat dry and slice thinly on the bias.

   Time: PT5M

6. Assemble Hawaiian Style Tuna Poke

   To the tuna bowl add limu, opihi, enamona, 1 tsp Hawaiian sea salt, 1 tbsp neutral oil, and half of the diced onion. Toss gently until everything is evenly coated.

   Time: PT5M

7. Make Guava‑Soy Marinade

   In a small bowl combine ¼ cup guava juice, 1 tbsp soy sauce, and ½ tsp sugar. Stir until sugar dissolves.

   Time: PT5M

8. Assemble Guava‑Soy Tuna Poke

   In a separate bowl combine ½ of the remaining tuna cubes, the remaining diced onion, 1 tsp masago (if using), 2 tbsp sliced green onions, 1 tsp Hawaiian sea salt, 1 tbsp neutral oil, and the guava‑soy sauce. Toss gently.

   Time: PT5M

9. Prepare Lomi Ai (Bone‑Meat Poke)

   Take the leftover tuna meat from the bones, chop finely, then add 1 tbsp enamona, 1 tbsp limu, half of the diced onion, 2 tbsp sliced green onions, 1 tsp dehydrated shrimp, 1 tsp Hawaiian sea salt, and 1 tsp sesame oil. Mix until uniform.

   Time: PT10M

10. Mix Salmon Poke

    Add the rinsed salmon cubes to a bowl, then stir in ½ tsp hundashi powder, the remaining diced onion, 2 tbsp sliced green onions, 1 tbsp soy sauce, and 1 tbsp neutral oil. Toss gently to coat.

    Time: PT5M

11. Prepare Wabi Salad (Optional Side)

    Blanch 1 cup fern shoots in boiling water for 30 seconds, then shock in ice water and drain. In a mixing bowl combine fern shoots, 1 tsp dehydrated shrimp, 1 tsp dehydrated seaweed, 1 tsp soy sauce, and 1 tsp sesame oil. Toss and top with shredded dried "au".

    Time: PT10M

12. Plate and Serve

    Divide each poke variation into individual bowls or plates. Garnish with extra green onions, a drizzle of neutral oil, and a pinch of Hawaiian sea salt if desired. Serve immediately with optional wabi salad on the side.

    Time: PT5M

Nutrition Facts

Calories

320

Protein

20 g

Carbohydrates

8 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Big Eye Tuna: Ahi tuna, Yellowfin tuna
• Instead of Salmon Fillet: Sockeye salmon, Trout
• Instead of Limu (Hawaiian Seaweed): Wakame, Nori flakes
• Instead of Opihi (Hawaiian Limpet): Clams, Mussels
• Instead of Enamona (Roasted Candlenuts): Macadamia nuts, Toasted almonds
• Instead of Dehydrated Shrimp: Dried shrimp flakes
• Instead of Masago (Fish Roe): Tobiko
• Instead of Hawaiian Sea Salt: Kosher salt, Flaky sea salt
• Instead of Neutral Oil: Vegetable oil, Avocado oil
• Instead of Sesame Oil: Peanut oil
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Hundashi Powder: Yuzu zest + salt
• Instead of Guava Juice: Pineapple juice
• Instead of Sugar: Honey
• Instead of Onion: Shallots
• Instead of Green Onions: Chives
• Instead of Fern Shoots (Fiddlehead Fern): Spinach
• Instead of Dried "Au" (Hawaiian Skipjack Tuna Jerky): Beef jerky

Equipment Needed

• Chef's Knife
• Cutting Board
• Large Mixing Bowl
• Small Bowl
• Measuring Spoons
• Spatula or Spoon
• Colander
• Serving Plate or Bowl

Critical Steps — Do Not Skip

• Cut tuna into uniform cubes
• Salting and rinsing salmon properly
• Cleaning and slicing opihi
• Balancing flavors in Hawaiian style poke without soy
• Mixing guava‑soy sauce to the right consistency
• Ensuring lomi ai ingredients are evenly combined
• Avoiding over‑mixing to keep fish texture intact

Chef Tips from the Video

• Place the tuna bowl over a bed of ice while cutting to keep the fish extra firm.
• Toast candlenuts just until fragrant; they should not turn dark brown.
• For extra crunch, add a handful of toasted macadamia nuts as a garnish.
• Serve with a side of steamed short‑grain rice if you want a more filling meal.

Troubleshooting

Storage

Refrigerator: Store each poke bowl in an airtight container for up to 2 days. Keep seaweed and opihi separate if possible to maintain texture.

Freezer: Raw tuna can be frozen for up to 2 months; thaw in the refrigerator before using. Freezing the assembled poke is not recommended.

Room temperature: Do not leave poke at room temperature for more than 1 hour due to food safety concerns.

Make-Ahead Tips

• Marinate the tuna in its dressing for up to 30 minutes before serving; keep chilled.
• Prepare limu, enamona, and guava‑soy sauce a day ahead and store in sealed jars.
• Salting the salmon can be done up to 2 hours before assembly; rinse and dry just before mixing.

Frequently Asked Questions