Mastering Hawaiian Poke: A Guide to Making Tuna, Octopus, and Salmon Varieties

Welcome to our guide on how to make delicious Hawaiian poke! This traditional dish has gained global popularity for its fresh seafood and unique flavors. In this comprehensive guide, we will walk you through the process of preparing three popular poke varieties: Tuna, Octopus, and Salmon. Each variant offers a unique taste experience, making them versatile choices for appetizers, main courses, or informal gatherings.

Tuna Poke Recipe

Ingredients:

12 ounces (340g) raw sashimi-grade tuna, cut into -inch (13mm) cubes 2 teaspoons (1g) dried wakame seaweed 1 teaspoon (g) dried hijiki seaweed 12 ounces (340g) Maui onion, diced 1 thinly sliced scallion 4 teaspoons (20ml) soy sauce 2 teaspoons (10ml) toasted sesame oil 1 teaspoon (5ml) honey Crushed red pepper, to taste

Steps:

Soak the wakame and hijiki in boiling water for about 5 minutes. Drain and chop the seaweed.

In a large bowl, combine the prepared tuna, seaweed, onions, and remaining ingredients. Mix well.

Season with salt and taste. Adjust the seasoning as necessary.

Let the poke sit for 5 minutes to allow the flavors to meld. Serve over rice or alone as a salad.

Octopus Poke Recipe

Ingredients:

1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) soy sauce 1 English cucumber, peeled and thinly sliced 5 scallions, sliced on the bias 1 thinly sliced red chile Pulverized nori sheets, crushed 12 ounces (340g) boiled octopus, cut into -inch (13mm) cubes Kosher salt, to taste

Steps:

Combine the sesame oil, soy sauce, cucumber, scallions, red chile, nori powder, and salt in a large bowl. Mix well.

Stir in the octopus and gently fold to combine.

Let the poke sit for 5-10 minutes before serving to allow flavors to meld.

Serve the poke at room temperature as an appetizer or with steamed rice as a main course.

Salmon Poke Recipe

Ingredients:

1 tablespoon (15ml) vegetable oil 1 cup (70g) roughly chopped macadamia nuts 12 ounces (340g) raw skinless sashimi-grade salmon, cut into -inch (13mm) cubes 3 ounces (85g) Maui onion, diced 1 thinly sliced scallion 1 teaspoon (3g) white or black sesame seeds 2 tablespoons (15g) fried shallots 4 teaspoons (20ml) soy sauce 2 teaspoons (10ml) toasted sesame oil 1 teaspoon (5ml) chili garlic sauce

Steps:

Heat the vegetable oil in a small skillet over medium heat for 5-7 minutes, until shimmering.

Cook the macadamia nuts until golden brown, about 5 minutes. Stir occasionally.

Drain the nuts on paper towel and let them cool.

In a large bowl, combine the prepared ingredients. Mix well.

Season with a pinch of salt and adjust the seasoning as needed.

Let the poke sit for 5 minutes to allow flavors to meld.

Serve the poke at room temperature as a salad or with steamed rice as a main course.

Conclusion

Whether you prefer the classic tuna poke, the unique flavor of octopus poke, or the complimentary notes in the salmon poke, this guide provides everything you need to recreate these delightful dishes at home. Each poke variety requires some preparation and attention to detail, but the end result is a savory, refreshing, and incredibly flavorful dish that is perfect for any meal or gathering.