I was SO SPOILED!! The first poké that I ever tried was at Smorgasburg, NYC, and the moment the fish touched my lips I was sent straight to heaven. No lie. Mostly because the fish was REALLY fresh. Unfortunately we can’t get that kind of fish too easily here in Toronto, and if you can, it’s super expensive.
AH WELL. That doesn’t stop me from making my own poké! In fact mine was pretty legit – I used the vacuum sealed sushi grade ahi tuna I had in the freezer, plus some BOMB shoyu I whipped up. I taste tested a recipe that called for sesame oil + soy sauce, vs. a recipe that had some fresh juices (carrot, lemon, orange) + soy sauce, and the latter tasted really delicious. The citrus and soy sauce tasted similar to ponzu and went really well with the fish.
Did I mention this recipe was super easy??
Whatever you mix with your poké is really up to you! I added sweet onion, green onion, avocado, sesame seeds, macadamia nuts, shichimi togarashi, with fried wonton on the side. The only ingredient that’s a bit more difficult to find is the red Hawaiian sea salt. Kosher will do fine, but the red sea salt just adds a nice earthy flavor.
For the Sauce
¼ cup Soy Sauce
2 tablespoons Orange Juice
2 tablespoons Carrot Juice
1 tablespoons Lemon Juice
½ tablespoons Mirin
1 ½ tablespoons Sriracha
¼ tablespoons Brown Sugar
To build your bowls
1 lb Yellowfin tuna
To make the sauce, Combine all the ingredients in a small bowl. Stir well to combine and keep in fridge until ready to build bowls.
To get the bowls ready, cube all the tuna and keep cold until ready to eat. For a full portion, add about 4 oz tuna to a bowl along with the rest of your desired toppings and sauce. stir well and serve over steamed rice.