Legitimate Hawaiian Poke (& Keto)
Simple, savory, and no soy sauce necessary. Make this traditional Hawaiian poke with the freshest fish you can find, and let the luau begin!
Servings 2
Calories 400kcal
Ingredients
- 2 Tb ogo seaweed, dried use nori strips or rehydrated wakame seaweed as a substitute
- 1 lb sashimi grade tuna loin or other sashimi grade fish you would like to eat raw
- ¼ c sweet onion, sliced ¼" thick or red/white onion rinsed under water
- 1 Tb sesame oil or olive oil
- 2 teaspoon Hawaiian red sea salt or other salt to taste
- 1 Tb thin sliced green onion
- ¼ teaspoon red chili flakes such as Japanese schichimi pepper optional for spice
Instructions
- If using dried ogo seaweed, soak in water for about 5 minutes. Drain, squeeze out excess water, and rough chop into ¼" pieces.
- Cut tuna into ½" dice. Be sure to remove any tough white sinew by using a spoon to scrape off the tuna.
- Toss cubed tuna with onion, sesame oil, green onion, sea salt and chili flakes if using. Store for up to 6-8 hours before serving.
Notes
- Serve over rice, salad greens or corn chips. Avocado is also a must with raw fish.
- You can purchase a premade seasoning packet of dried ogo seaweed and Hawaiian red sea salt.
- This can also be made with yellowtail, cooked octopus/clams/mussels, salmon, or any other sashimi grade fish meant for raw consumption.
- Don't waste any of the tuna. If the tuna has white sinew bits, scrape away the flesh with a spoon. It doesn't all have to be in perfect cubes.
- Cheap raw tuna will be gassed with carbon monoxide to retain the pink color. Buy fresh, high quality, non-gassed fish instead.
- This should be eaten the same day but can be made up to 8 hours ahead of time. The salt cures the fish as it sits, so it will improve in flavor over a few hours.
- If you do have some sinew, you can also scrape the tuna off with a spoon and add it to the poke.