Ahi Tuna Poke recipe from cooking with cocktail rings

Ahi Tuna Poké 

I love fish, especially raw fish. Sushi, crudo or poké, call it what you want, I will eat it and love it. When eating raw fish it is so important to buy sushi grade and to make note of how long the store or fishmonger has had it. You don’t want to consume raw fish that has been sitting around in a display case forever. Having a bad experience with raw fish will definitely scar you. That being said, feel free to experiment with what other toppings you put on your poke, I love adding edamame, crispy onions, cilantro or sriracha mayo.



½ pound sushi grade Ahi tuna            

1 tablespoon sesame oil

1 tablespoon soy sauce

¼ teaspoon Sriracha

2 tablespoons thinly sliced green onions

½ teaspoon black and white sesame seeds

Kosher salt, as needed


1 cup sushi rice

1 ½ teaspoons rice vinegar

1 teaspoon mirin


1 medium avocado, pit removed and thinly sliced



Cut the ahi tuna into ½-inch cubes. In a large bowl gently combine the tuna, sesame oil, soy sauce, sriracha, green onions and sesame seeds. Season to taste with salt, and cover the bowl with plastic wrap. Refrigerate the poké for 15 minutes.

Place the sushi rice in a fine mesh strainer and run cool water over the rice until the water runs clear. In a saucepan or rice cooker combine the rice and 2 cups of water. Simmer until all the water is absorbed and the rice is cooked, about 15 minutes. Fluff with a fork and gently mix in rice vinegar and mirin.

Serve chilled poké and avocado over warm rice.


Serves 2.



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