Jalapeño Poke
Fresh jalapeño poke made with sushi-grade ahi tuna, soy sauce, sesame oil, and spicy jalapeños. This 20-minute recipe creates a perfect Hawaiian-inspired appetizer or light meal.
Equipment
- mixing bowl
- whisk
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
- 1.5 pounds sushi-grade ahi tuna cut into 1/2-inch cubes
- 0.25 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sriracha optional, for added heat
- 1 medium jalapeño seeded and finely chopped
- 2 green onions thinly sliced
- 1 tablespoon sesame seeds toasted
- 0.25 cup fresh cilantro chopped
Instructions
- In a medium mixing bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, and sriracha (if using) until well combined.
- Add the cubed ahi tuna to the bowl and gently toss to coat the fish evenly with the marinade. Be careful not to break up the tuna cubes.
- Stir in the chopped jalapeño, sliced green onions, toasted sesame seeds, and chopped cilantro, ensuring all ingredients are evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld.
- Remove the bowl from the refrigerator and give the poke a final gentle stir before serving.
Notes
Be careful not to break up the tuna cubes when tossing.