3 Easy and Authentic Poke Recipes

Ingredients

• 2 cups Japanese Short Grain Rice (Rinsed until water runs clear)
• 0.25 cup Rice Vinegar (For rice seasoning)
• 2 tablespoons Granulated Sugar
• 1 pinch Kosher Salt
• 1 teaspoon Sesame Oil (Adds subtle nutty flavor to rice)
• 1 pound Sashimi‑Grade Tuna Loin (Keep cold until cut; remove skin and bloodline)
• 0.25 cup Soy Sauce (Shoyu) (Use Aloha shoyu if available)
• 2 tablespoons Oyster Sauce
• 1 teaspoon Sesame Oil (For shoyu dressing)
• 1.5 teaspoons Granulated Sugar (Adjust to taste)
• 1 small Sweet Onion (Use half (julienned); the other half can be saved for another dish)
• 4 stalks Green Onions (Thinly sliced; divided between sauces)
• 2 tablespoons Soy Sauce (For spicy mayo dressing)
• 1 teaspoon Sesame Oil (For spicy mayo dressing)
• 3 tablespoons QBY Mayonnaise (Japanese style mayo; can substitute with Best Foods or Hellmann’s)
• 1 tablespoon Sriracha (Adjust heat to preference)
• 2 tablespoons Tobiko (Flying Fish Roe) (Adds texture; optional)
• 3 tablespoons Soy Sauce (Base for wasabi ponzu)
• 2 teaspoons Sesame Oil
• 1 tablespoon Mirin
• 0.5 teaspoon Shiitake Concentrate (Strong umami; can omit if unavailable)
• 3 tablespoons Lemon Juice (Freshly squeezed)
• 1 teaspoon Fresh Wasabi Root (Grated; use sparingly)
• 0.5 teaspoon Granulated Sugar (For balance in wasabi ponzu)
• 1 teaspoon Furikake (Optional topping)
• 1 teaspoon Sesame Seeds (Optional garnish)

Instructions

1. Rinse the Rice

   Place the rice in a fine mesh sieve and rinse under cold running water, stirring with your hand, until the water runs mostly clear (about 3 minutes).

   Time: PT3M

2. Cook the Rice

   Transfer the rinsed rice to the rice cooker, add water to the 2‑cup line, close the lid, and start the cooker.

   Time: PT10M

3. Prepare Rice Seasoning

   In a small bowl, whisk together rice vinegar, 2 tbsp sugar, a pinch of salt, and 1 tsp sesame oil until the sugar dissolves.

   Time: PT3M

4. Season the Cooked Rice

   When the rice is done, fluff it with a fork, then gently fold the seasoning liquid into the rice until every grain is lightly coated.

   Time: PT2M

5. Trim and Clean the Tuna

   Place the tuna loin skin‑side down. Using a sharp chef’s knife, slide the blade as close to the skin as possible to remove it. Trim away any silver skin and the outer bloodline, discarding the bloodline for now.

   Time: PT5M

6. Cube the Tuna

   Cut the trimmed tuna into long, even strips (about ½‑inch thick), then turn the strips and cut across to form ½‑inch cubes. Work quickly but carefully.

   Time: PT5M

7. Chill the Cubed Tuna

   Transfer the tuna cubes to a bowl, cover tightly with plastic wrap, and place in the refrigerator while you prepare the sauces.

   Time: PT1M

8. Make Shoyu Dressing

   In a medium bowl combine ¼ cup soy sauce, 2 tbsp oyster sauce, 1 tsp sesame oil, 1½ tsp sugar, half of the sweet onion (julienned), and half of the green onions (thin slivers). Stir until sugar dissolves.

   Time: PT3M

9. Dress Portion with Shoyu Sauce

   Add about ¼ lb of the chilled tuna cubes to the shoyu dressing, gently fold to coat evenly, and set aside.

   Time: PT2M

10. Make Spicy Mayo Dressing

    In another bowl whisk together 2 tbsp soy sauce, 1 tsp sesame oil, 3 tbsp QBY mayonnaise, 1 tbsp sriracha, a few slivers of green onion, and 2 tbsp tobiko.

    Time: PT3M

11. Dress Portion with Spicy Mayo

    Add another ¼ lb of tuna cubes to the spicy mayo mixture and gently fold to combine.

    Time: PT2M

12. Make Wasabi Ponzu Dressing

    Combine 3 tbsp soy sauce, 2 tsp sesame oil, 1 tbsp mirin, ½ tsp shiitake concentrate, 3 tbsp fresh lemon juice, 1 tsp freshly grated wasabi, and ½ tsp sugar in a bowl. Whisk until smooth.

    Time: PT5M

13. Dress Portion with Wasabi Ponzu

    Toss the remaining ¼ lb of tuna cubes with the wasabi ponzu dressing, folding gently.

    Time: PT2M

14. Plate and Serve

    Spoon a bed of seasoned rice into each bowl, top with the three differently dressed tuna portions, and garnish with optional furikake and sesame seeds.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

45 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Japanese Short Grain Rice: Medium grain rice
• Instead of Rice Vinegar: Apple cider vinegar (use less)
• Instead of Granulated Sugar: Honey (use less)
• Instead of Kosher Salt: Table salt (use less)
• Instead of Sesame Oil: Toasted sesame oil (use less)
• Instead of Sashimi‑Grade Tuna Loin: Sashimi‑grade salmon
• Instead of Soy Sauce (Shoyu): Tamari
• Instead of Oyster Sauce: Hoisin sauce (less salty)
• Instead of Sesame Oil: Toasted sesame oil (use less)
• Instead of Granulated Sugar: Honey (use less)
• Instead of Sweet Onion: Red onion (use less)
• Instead of Green Onions: Chives
• Instead of Soy Sauce: Tamari
• Instead of Sesame Oil: Toasted sesame oil (use less)
• Instead of QBY Mayonnaise: Regular mayonnaise
• Instead of Sriracha: Chili garlic sauce
• Instead of Tobiko (Flying Fish Roe): Masago
• Instead of Soy Sauce: Tamari
• Instead of Sesame Oil: Toasted sesame oil (use less)
• Instead of Mirin: Sake with a pinch of sugar
• Instead of Shiitake Concentrate: Soy sauce
• Instead of Lemon Juice: Lime juice
• Instead of Fresh Wasabi Root: Prepared wasabi paste (use less)
• Instead of Granulated Sugar: Honey (use less)
• Instead of Furikake: Sesame seeds
• Instead of Sesame Seeds: Furikake

Equipment Needed

• Rice Cooker
• Fine Mesh Sieve
• Mixing Bowl
• Chef's Knife (Sharp)
• Cutting Board
• Plastic Wrap
• Measuring Cups and Spoons
• Whisk (optional)
• Small Grater or Microplane
• Spatula or Spoon

Critical Steps — Do Not Skip

• Removing the skin and bloodline from the tuna without tearing the flesh.
• Seasoning the rice evenly so each grain is lightly coated.
• Allowing the poke to marinate (ideally overnight) for maximum flavor absorption.

Chef Tips from the Video

• Chill the knife blade in the freezer for a few minutes; a cold blade slices raw fish more cleanly.
• Use a bamboo or wooden spoon to fold the rice seasoning to avoid breaking grains.
• If you prefer less raw fish, substitute half of the tuna with cooked shrimp or tofu.

Troubleshooting

Storage

Refrigerator: Store dressed poke in an airtight container for up to 2 days. Keep rice separate if possible to avoid sogginess.

Freezer: Not recommended; raw fish texture degrades when frozen.

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

Make-Ahead Tips

• Prepare the rice and its seasoning up to 24 hours ahead; keep covered at room temperature or warm setting.
• All three dressings can be made a day in advance and stored in sealed jars in the fridge.
• Cube the tuna, cover with plastic wrap, and refrigerate; add the dressing just before serving.

Frequently Asked Questions