Poke

Name: Poke
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1 serving
Cuisine: American
Ingredients: 150 g ahi (yellowfin tuna); 0.5 tsp Hawaiian sea salt (paakai); 1 tsp limu kohu; 1 tsp inamona; 30 g sweet onion; 2 spring onions; 1 tbsp shoyu; 1 tsp toasted sesame oil; 0.25 tsp Hawaiian chilli pepper flakes; 75 g short-grain white rice; 110 ml water

The classic Hawaiian pupu: cubes of sashimi-grade ahi hand-seasoned with Hawaiian sea salt, limu kohu, inamona, sweet onion and shoyu. Barely a recipe and entirely about the fish, cut it cold, season it lightly, and eat it the same day over warm rice.

Mains 8g+ fibre Under 30 min

27 min15 prep · 12 cookEasy429 kcalper serving

Instructions

Rinse 75 g of short-grain rice in cold water until it runs almost clear, then put it in a small pan with 110 ml of water. Bring to the boil, clamp on the lid, drop to the lowest heat and cook 12 minutes. Take off the heat and let it steam, lid on, for 10 minutes.
While the rice cooks, pat 150 g of sashimi-grade ahi dry with kitchen paper. With a long sharp knife, trim any sinew and cut the loin across the grain into even 2 cm cubes. Work quickly and keep the fish cold, bruised, warm fish turns pasty.
Put the cubes in a chilled bowl and scatter over 0.5 tsp of coarse Hawaiian sea salt. Turn them gently with your hands, not a spoon, and leave 5 minutes so the salt draws and firms the surface of the fish.