1 lb. fresh ahi steaks, cut into cubed, bite-size pieces
1/4 cup shoyu (soy sauce)
1/4 cup chopped green onions (tops included)
1/4 cup chopped Maui onion (or yellow onion)
2 tsp. sesame oil
1 tsp. fresh, grated ginger
1 chili pepper, cored, seeded, diced (optional)
Sea salt to taste
2 tsp. toasted sesame seeds
Instructions
In a large bowl, combine all ingredients, and mix lightly. Cover and refrigerate at least 2 hours before serving.
If you want some assistance...(Noh, a food brand from Hawaii sells poke mixes- order online. Or if you live on the West Coast, Hawaii chef Elmer Guzman can overnight full poke kits from his Poke Stop take-out store on Oahu- order online.)
Variation- Colin & I worked at the Hula Grill, Maui, Hawaii where they make Poke Rolls. Fill a wonton wrapper with the poke. Fold in ends and wrap, like an egg roll. Fry in oil until lightly brown, slice in half and serve. Great alone or with any Asian dipping sauce.
Originally Submitted
8/22/2011
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