Ahi Shoyu Poke
Hawaiian-style shoyu ahi poke the local way: cubes of sashimi-grade ahi tossed with Titan Grills Smoked Shoyu, toasted sesame oil, sweet onion and green onion, then chilled. We usually eat this on its own in Hawaii as an appetizer or drinking food. You can turn it into a meal by serving it over sushi rice or hot rice. The smoked shoyu adds a light smoky depth. Simple, fresh and clean.
Ahi Shoyu Poke
Hawaiian-style shoyu ahi poke the local way: cubes of sashimi-grade ahi salted with Hawaiian salt, then tossed with Titan Grills Smoked Shoyu, toasted sesame oil, sweet onion and green onion, then chilled. We usually eat this on its own in Hawaii as an appetizer or drinking food. You can turn it into a meal by serving it over sushi rice or hot rice. The smoked shoyu adds a light smoky depth. Simple, fresh and clean.
Ingredients
Method
- Pat the ahi dry and cut it into 2 cm cubes. Keep it cold.
- Slice the sweet onion paper-thin and slice the green onion.
- Put the ahi in a bowl and salt the fish first: sprinkle the Hawaiian salt over it and toss gently.
- Then add the smoked shoyu and sesame oil, plus any optional add-ins you like (ginger, chili, chopped nuts, ogo).
- Add the sweet onion and green onion. Fold gently until every piece is coated. Taste and add more shoyu if you like.
- Cover and chill 15–30 minutes.
- Serve right away. We usually eat this on its own in Hawaii as an appetizer or drinking food. You can turn it into a meal by serving it over sushi rice or hot rice.
Notes
Eat it the same day, the local way — poke is best fresh and cold. Slice the onion paper-thin so it stays sharp but doesn’t overpower the fish. This is the light local ratio; Titan Grills Smoked Shoyu adds a smoky depth, so taste and add more shoyu if you like.