Ok, so the picture that I took of my Ahi Poke was not the business. It looks super messy and definitely not restaurant quality, but it tasted delicious!
I had ahi poke one day at BJ’s and couldn’t stop thinking about it since. It was simple enough and I didn’t want to pay even $4 during happy hour for something I could make at home. The boyfriend and I went around town to different Japanese markets to look for reasonably priced ahi. The brick of sashimi quality ahi was too expensive for my taste ( ~$10+). There were some ahi trimmings though! The trimmings were significantly cheaper and it tasted the same. There is a little extra work trimming the trimmings of the silver skin.
I added seaweed salad to it for added texture, and it works…so TRY IT! Add avocado cubes too. Yum…. :d
- 1 lb fresh ahi tuna
- 1/2 small round onion, julienne cut (Maui Onions preferred | I would also cut them as small as possible because you don’t want to bite down on a huge piece of onion)
- 1 1/2 green onions, diced
- 1/4 teaspoon freshly grated fresh ginger
- 1 1/2 finely diced garlic cloves
- 1/4 cup soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon Chinese chili sauce (Rooster Brand)
- 1/2 teaspoon hawaiian sea salt or 1/2 teaspoon kosher salt
- My additions: 1/2 cup of seaweed salad (You can get this at your local Korean or Japanese market. Costco even has a container of it. Add as much as you like. If seaweed salad isn’t available no worries it isn’t necessary.)
- 1 avocado cubed
What do you do now?
- Cut Ahi into at least 1/2″ cubes – set aside & refrigerate.
- Combine all other ingredients in a large glass bowl & refrigerate for at least 30 minutes.
- When ready to serve toss Ahi and other ingredients together.
- Serve on chilled platter with chopsticks or toothpicks.