Poke is popular a Hawaii dish made of raw ahi (tuna) mixed with pantry ingredients like soy sauce and sesame oil. There are many variations from shoyu poke to Hawaiian-style poke. Poke is super trendy these days, but we ate this often growing up in Hawaii! It’s served everywhere from takeout spots to fancy restaurants. The best part? It’s easy to make and enjoy at home.
There’s nothing so nice like ahi poke and rice!
What Is Poke?
Poke is all the rage these days, which is funny because we ate (and still eat!) poke all the time in Hawaii. Poke isn’t considered rare or exotic, it’s just another onolicious food item that we find everywhere in Hawaii. #LuckyWeLiveHawaii
Poke is a popular dish from Hawaii featuring raw fish that is cubed and seasoned. There are a million variations on poke, but the most popular version in Hawaii is called Shoyu Poke. It is made from raw ahi (tuna), soy sauce, sesame oil, green onions, and sweet onions.
There is another popular style of poke called Hawaiian-Style Poke. This version has raw ahi, Hawaiian sea salt, inamona (kukui nuts, also called candlenuts), and limu kohu or ogo (seaweed).
This version harder to make if you’re not in Hawaii because inamona and limu kohu is difficult to find outside of Hawaii.
Ingredients In Poke
These are the main ingredients:
- Raw Ahi (Tuna) – Buy sashimi grade ahi because poke is served raw.
- Soy Sauce – We like to use the Aloha brand when in Hawaii, but the Kikkoman brand is also good.
- Sesame Oil
- Sweet Onion – Best if you can get a Maui sweet onion!
- Green Onions
Optional ingredients (add them if you have, but no worries if not):
- Grated Ginger
- Hawaiian Sea Salt
- Inamona – Roasted and crushed kukui nuts (which are also called candlenuts)
The raw ahi is diced into small, bite-sized squares. It’s mixed with all the other ingredients and served chilled.
Mainland Poke Craze
Poke has always been around (perhaps taken for granted) here in Hawaii. Around 2012, poke started suddenly appearing everywhere. Mainland media publications published poke recipes, television cooking shows featured poke, all these poke shops opened on the mainland (and even in Asia and Europe), and poke started appearing at fancy restaurants.
It was like going zero to a hundred…poke everywhere! It happened so fast (and it’s still happening now, just at a slightly slower pace).
Difference Between Mainland Poke and Hawaii Poke
In Hawaii, we marinate the fish with the seasonings/toppings. Everything is mixed in together.
On the mainland, the fish is: 1) often not marinated, and 2) the toppings are put on top of the fish (not mixed in).
I prefer the original/Hawaii-style ^_^
When we eat poke in Hawaii, it’s because it’s delicious and so fresh. But when all the mainland poke shops opened, they advertised “poke bowls,” as a healthy alternative to whatever else you were planning to eat. Now all of a sudden poke was health food! So strange.
I think for many Hawaii people, to see this huge, worldwide (we’ve seen “Hawaiian poke bowls” offered on the restaurant menu of fancy Paris hotel) poke craze take off was part flattering and part insulting (man the way some places bastardized poke, it was enough to make you furious!) There was, and still is, some drama over how poke has been interpreted outside of Hawaii.
Who knew right?? All we just wanted was poke and rice for lunch ^_^
How to Pronounce Poke
Poke is a Hawaiian word. You must pronounce each syllable for Hawaiian words. There are two parts/syllables to poke:
- poooooh (like “oh” but with a “p” front of it)
Poooooh-keh! (Not poke, like when you poke your sister ^_^ ).
Where Did Poke Come From?
There is no definite answer, but it’s understood that poke “descended” from other types of Polynesian raw fish dishes like Samoan oka i’a and kokoda from Fiji.
How To Eat Poke
You eat it with rice! “Poke bowls” are trendy. 99% of the time when you see poke on the mainland, it’s in the form of a “poke bowl,” aka poke over a bowl of rice (or salad – which I still find strange).
It’s different in Hawaii. Yes, you can have poke bowls. But it’s more common to buy poke by the pound and eat it from the container. Rice is served on the side.
Example? My friend Steph and I are going to get poke for lunch, and we’re going to eat at her house (because many poke shops don’t have seating). We’ll go to a poke shop, order 2-3 types of poke (usually two kinds ahi poke and one kind of non-ahi poke like salmon or tako poke). We get 1/2 pound order of each.
Then we drive to Steph’s house and cook rice. We keep the poke in the fridge while rice is cooking. Once the rice is done, we scoop it into bowls and eat it with the poke! That’s how you eat poke.
Another way poke is eaten is at family gatherings, garage parties, and potluck parties. Guarantee someone will show up with a big platter of poke (it’s not a party without poke). The poke goes on a big table (along with lots of other food) and everyone will eat it like an appetizer. You have a can of beer in one hand, and a toothpick in the other (to pick up the poke). It’s a shared experience.
The only times we eat “poke bowls,” is when we eat poke on the spot/at the poke shop/office lunch. Other than that, we buy poke by the pound and take home.
Even when we take poke to the beach, we purchase by the pound and keep it in the cooler. The rice goes in a separate container. We want warm rice and cold poke!
Different Kinds Of Poke
There are SO many kinds of poke. There’s the super popular Shoyu Poke, which is the recipe we’re featuring in this post. There is Hawaiian-Style Poke with sea salt, inamona, and limu kohu (or ogo). Or you can get a Spicy Ahi Poke (there’s plenty of mayo involved, but you know how we love mac salad)…
Then there is a whole different category of “new/modern” poke with all sorts of unexpected ingredients. Most poke is made from raw ahi, but you’ll also find salmon poke, tako (octopus) poke, etc. See below for popular types of poke in Hawaii!
Poke: Classic Kinds
Shoyu Poke – Usually ahi with soy sauce (shoyu), sesame oil, green onions, and sweet Maui onions. Sometimes also ginger.
Hawaiian-Style Poke – The traditional Hawaiian poke featuring ahi with sea salt, inamona, and limu kohu or ogo (seaweed). You rarely find this at poke places on the mainland. It’s a must-try when in Hawaii.
Spicy Poke – Ahi tossed with a mayo-based “sauce,” made spicy with Sriracha and speckled with tobiko or masago. This is an indulgent and fatty poke. I love all the mayo, and my mom can’t stand it haha.
Non-Ahi Poke – This is poke made from non-ahi seafood or vegetables. Commonly seen in Hawaii: salmon poke, hamachi poke, tako (octopus) poke, scallops, imitation crab poke, shrimp poke, and even tofu poke.
Poke: Newer/Modern Kinds
Ume Shiso Poke – Japanese plum and finely chopped fresh shiso leaves. You can find this flavor at Maguro Brothers Hawaii (Oahu).
Cold Ginger Poke – You know that famous “cold ginger chicken” dish (similar to Hainan chicken)? It’s poached chicken with a ginger/scallion sauce. But here the chicken is replaced with ahi! You can find this at Off the Hook Poke Market in Manoa (Oahu).
Wasabi Masago Poke – Lots of the newer/modern types of poke are more saucy/wet, but not wasabi masago poke! This one is packed with lots masago on every surface of the ahi and just a hint of wasabi in each bite. This is one of my all time favorite poke creations. Find this at Yama’s Fish Market (Oahu).
Many toppings – You see all those colorful poke bowls on Instagram? The ones with a million different (always bright and eye catching) toppings? Like corn, jalapeno, mango, cucumber, etc. Those photos come mostly from mainland poke shops. In Hawaii, it is traditionally fish on rice, none of these “extras.”
But since poke got so popular on the mainland, some of the new poke places in Hawaii started incorporating these extras. It’s crazy. Poke started in Hawaii. Then the mainland “took” it, and added a mainland twist. Then poke “came back” to Hawaii. Now some Hawaii poke has some mainland elements. Circle of life.
Making Ahi Poke At Home
There are base “rules,” to follow but there’s no definite right or wrong recipe (I say this for many Hawaii recipes, but it’s true 🙂 ). What are the rules:
- Fish must be super fresh! Poke is sold by weight in Hawaii, and poke made from fresh ahi costs noticeably more than poke made from previously frozen ahi. Once you try the fresh, you can never go back to frozen. Try both and compare.
- Poke must be served cold! Nothing worse than lukewarm poke (or poke that’s been sitting too long over a bowl of hot rice).
- Better to under season than over season. You can always add more shoyu (soy sauce) or salt to taste, but once you’ve added too much…there’s no recovering. Only solution is to add more raw ahi (assuming you have extra!)
Once you have that down, then you can start making poke. There’s no real cooking involved in making poke. It’s just chopping and assembling good raw ingredients.
How to make Shoyu Poke:
- Take a pound of fresh ahi. Dice it into bite-size pieces.
- Put it in a big bowl and season to taste with: shoyu (we use the Aloha Brand Shoyu in Hawaii), and sesame oil (I like the Kadoya sesame oil).
- Then mix in chopped green onions and sweet Maui onions. Eat with rice!
How to make Hawaiian-Style Poke:
- Take a pound of fresh ahi. Dice it into bite-size pieces
- Put it in a big bowl and season it with Hawaiian sea salt. Season to taste.
- Then mix in the inamona* (roasted and ground kukui nuts) and limu kohu or ogo. Eat with rice!
*Substitute crushed macadamia nuts if you can’t find kukui nuts/candlenuts.
If you want to get fancy, consider adding these ingredients to either recipe: tobiko, masago, oyster sauce, togarashi, furikake, garlic, ginger, and chili oil.
Noh’s Poke Mix / Seasoning Packet
If you want to simplify things, use this poke seasoning packet from Noh.
You still need fresh ahi, but this small packet has key seasoning ingredients (minus inamona) for Hawaiian-Style Poke.
It comes in handy if you don’t make poke often (and don’t want to be stuck with extra Hawaiian sea salt or limu that you won’t use). I went though several of these packets when I first moved to NYC.
Make It Your Own
Everyone has their own style and way of making poke. It’s not complicated.
Try different proportions and ingredients till you find one you love. It can be your signature poke ^_^
Where To Get Poke In Hawaii
The below list covers the poke spots I frequent often, but you can find poke everywhere (many places!) throughout Hawaii. The breadth and variety is amazing.
You’ll find poke at supermarket counters (always look for poke made with fresh ahi instead of previously frozen ahi), dedicated poke shops, and poke at fancy restaurants and hotels.
Poke is a true Hawaii treat so I hope you’ll eat lots while you’re in town.
Casual Poke (to-go shops, supermarkets)
- Ono Seafood (Oahu) – I like to order a the Hawaiian-style ahi poke and miso salmon poke. Ono Seafood also has several tako (octopus) poke options. Ono’s is my go-to poke spot and the one I visit most often.
- Kahiau Poke & Provisions (Oahu) – All the poke here is sooo good! Make sure to go early, they often sell out. And don’t forget to also try their Hawaiian Plate and Hapa Poi (half taro poi and half sweet potato poi).
- Ahi Assassins (Oahu) – They use only locally caught fish, always fresh.
- Yama’s Fish Market (Oahu) – Many poke options to go with your Hawaiian plate lunch. We love the wasabi masago poke at Yama’s.
- Maguro Brothers (Oahu) – Beautiful and precisely cut ahi for the poke at Maguro Brothers! Check out the original location in Chinatown for lunch, and the newer Waikiki location for dinner.
- Off the Hook Poke Market (Oahu) – Famous for cold ginger ahi poke and try the ahi poke bombs (which is poke inside cone sushi).
- Tamura’s (Oahu, Maui) – A wine/liquor store that also carries lots of fancy food items and is much loved for the fresh poke counter.
- Foodland (All Islands) – Foodland is a popular local supermarket chain. All locations have a big poke counter with many poke options.
- Tin Roof (Maui) – They always have a “daily poke bowl” on the menu. Mostly ahi poke, but sometimes they have tako poke.
- Fish Express (Kauai) – Many poke (and topping) options at Fish Express. They also offer a great local mac salad made with spaghetti (spaghetti mac salad is a Kauai specialty).
- Pono Market (Kauai) – Pono Market is a must-visit when you are in Kauai! Make sure to also get kulolo while you’re there.
Restaurant Poke (sit down, table service)
- Kyung’s Seafood (Oahu) – It’s always a fun time at Kyung’s. There are about ten different types of poke on the menu, including their signature “Mama Special.” Come here with friends, order poke, sashimi, and Korean food. Also good here: strawberry soju slushy.
- Helena’s Hawaiian Food (Oahu) – Hawaiian-style poke (to go with all your traditional Hawaiian dishes!) Helena’s also does a special dish that mixes ahi poke with opihi!
- MW Restaurant (Oahu) – Ahi poke is served with fried won ton skins…poke nachos!
- Senia (Oahu) – Ahi poke (with ponzu and avocado) on squid ink crackers.
- Merriman’s (Oahu) – Ahi poke prepared and served tableside. They do it the classic way (Hawaiian sea salt, inamona, limu kohu, sweet Maui onions), and add avocado.
Ahi Poke Recipe
See below and enjoy ^_^
- 1 pound sashimi-grade ahi, cubed into 1-inch pieces
- 1-2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 small sweet onion, diced
- 2 stalks green onion, chopped
- 1 teaspoon ginger, grated (optional)
- 1 tablespoon finely chopped inamona or macadamia nuts (optional)
- 1 teaspoon Hawaiian sea salt (optional)
- Place the cubed ahi in a bowl. Add the soy sauce and sesame oil. Gently mix with a spoon.
- Add the sweet onion, green onion, and other ingredients (if using). Mix until evenly combined.
- Refrigerate for 5 minutes to let all the flavors combine.
- Eat and enjoy with hot rice!