Healthy and fresh, the poke salad has increased in popularity with restaurant options popping up everywhere. Here’s my recipe for poke with pickled onions over sushi rice.
- One thawed wild ahi tuna steak (many types of fish can be used but if you are just starting out begin with tuna then explore other sushi grade options)
- 1/2 sliced white, sweet, or red onion as preferred
- Sushi Rice (2 cups prepared) – Click Here for an easy sushi rice recipe
- 1T Garlic (minced, optional)
- 1T Ginger (minced)
- 1T Sesame Oil
- Salt and Pepper
- Fresh Parsley
- 1t Sesame Seeds per bowl
- 1/4C Soy Sauce
- 1/4C Rice Wine Vinegar
- Mirin to taste
Mise and Cooking
- Prepare the sushi rice – I like to use a rice cooker or instant pot for this so I can work on other tasks as it cooks. Use the recipe above for an easy and always perfect sushi rice.
- Cut the completely thawed ahi tuna steak (or other sushi-grade fish) into square chunks about 1/2 inch in size.
- Soak the tuna chunks in sesame oil and rice wine vinegar, plus the minced ginger and small amount of soy sauce. Set aside. It’s best to let this marinate for at least one hour in the fridge.
- Thinly slice the onion and do a quick pickling with rice wine vinegar, mirin, and optional garlic. The longer you pickle the better the flavor but 30 minutes is fine.
- Prepare a bowl with room temperature to slightly warm sushi rice. Best presentation is in a rounded dome in the bowl.
- Drain the tuna and the onions and mix together keeping only a minimal amount of liquid.
- Spoon the tuna and onions onto the sushi rice, topping with sesame seeds and freshly chopped parsley.
This dish does not require over-the-top embellishments, however it can be made with any number of different sauces and toppings. You can try garlic cream sauces, soy sauces, or even lemon caper sauces when using fish such as salmon. This recipe is a basic starting point for you to build upon. Note that poke salad is not served hot. Fish should be at a cool room temperature or just slightly chilled.