Name: Homemade Shoyu Ahi Poke (Hawaiian Tuna Poke) Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: Hawaiian
Ingredients: 1 pound sashimi-grade ahi tuna, diced into ¾-inch cubes (see Recipe Notes); ¼ large sweet onion, thinly sliced (approx. ¼ cup); 3 green onions, thinly sliced (approx. ⅓ cup); optional: 2 tablespoons dried ogo or limu (or ¼ cup rehydrated ogo or limu made from 2 tablespoons dried placed in 2.5 cups of lukewarm water) (Hawaiian seaweed, see Recipe Notes); 2-3 tablespoons shoyu or soy sauce (see Recipe Notes); 1 tablespoon toasted sesame oil; 1 teaspoon Hawaiian sea salt (see Recipe Notes); 1 teaspoon finely chopped Inamona or macadamia nuts (see Recipe Notes); 1 teaspoon toasted sesame seeds; ¾ teaspoon crushed red pepper

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If you’ve ever been to Hawaii or dreamed of savoring the islands’ freshest flavors, then Homemade Shoyu Ahi Poke (Hawaiian Tuna Poke) is a dish you absolutely have to try. Sweet, melt-in-your-mouth cubes of ahi tuna are tossed with aromatic green onions, umami-packed soy sauce, and just a hint of toasted sesame oil, all harmonized with crunchy seaweed and a little bit of heat. Whether you serve it as an appetizer for friends or build your own poke bowl at home, this recipe captures the vibrant heart of Hawaiian cuisine in every bite.

Homemade Shoyu Ahi Poke (Hawaiian Tuna Poke) Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Homemade Shoyu Ahi Poke (Hawaiian Tuna Poke) is how the simple, high-quality ingredients work together to let the natural flavor of the fish shine. Each component brings its own character to the party, making every bite indulgent, fresh, and oh-so-satisfying.

Sashimi-grade ahi tuna: Absolutely key—choose the freshest, highest quality tuna, as it is served raw and is the star of the dish.
Sweet onion: Adds a juicy crunch and a gentle, subtle sweetness that balances the savory umami.
Green onions: Lively color and crisp bite brighten every spoonful.
Dried ogo or limu (Hawaiian seaweed): This optional ingredient gives an authentic ocean flavor and a unique hint of minerality.
Shoyu or soy sauce: The core seasoning—use a good-quality brand for depth of flavor.
Toasted sesame oil: Just a drizzle adds an irresistible nutty aroma and velvety finish.
Hawaiian sea salt: Elevates the natural taste of the tuna and adds a satisfying crunch; kosher salt works in a pinch.
Inamona or macadamia nuts: A delightful crunch and a subtle, buttery flavor; if you can’t find inamona, chopped macadamias are a perfect substitute.
Toasted sesame seeds: For tiny bursts of flavor and added texture with every bite.
Crushed red pepper: Brings just enough heat to keep things interesting.

How to Make Homemade Shoyu Ahi Poke (Hawaiian Tuna Poke)

Step 1: Prep the Tuna

Start by making sure your sashimi-grade ahi tuna is cold and dry. Using a sharp knife, cut it into ¾-inch cubes—don’t rush this step! Uniform pieces mean every cube gets properly dressed in that delicious marinade, and you’ll have the best texture when you take a bite.

Step 2: Slice the Onions and Seaweed

Thinly slice the sweet onion and green onions. If you’re using dried ogo or limu, soak it in lukewarm water to rehydrate, then drain well. These greens add color and brightness as well as flavor.

Step 3: Make the Marinade

In a medium bowl, combine the shoyu, toasted sesame oil, Hawaiian sea salt, inamona or macadamia nuts, toasted sesame seeds, and crushed red pepper. Give it a quick stir to let all the flavors mingle—this combination is where that signature flavor of Homemade Shoyu Ahi Poke (Hawaiian Tuna Poke) comes from!

Step 4: Toss and Marinate

Add the cubed tuna, sweet onion, green onions, and seaweed (if using) into the bowl with the marinade. Gently toss everything together until the tuna is well coated. Be careful not to mash the fish; gentle folding is the way to go. Cover the bowl and refrigerate for at least 1 hour—this resting time helps the flavors soak right through.

Step 5: Serve and Enjoy

After marinating, it’s finally time to dig in. Give the poke a gentle stir, taste for seasoning, and adjust with a dash more shoyu or salt if needed. Then serve immediately for the freshest flavor—poke is best enjoyed chilled and perky.

How to Serve Homemade Shoyu Ahi Poke (Hawaiian Tuna Poke)

Garnishes

The right garnish can make your poke bowl feel like it came straight from a Hawaiian food truck! Sprinkle extra toasted sesame seeds, a scattering of nori flakes, or even a pinch more sliced green onion over the top. If you’re feeling bold, a slice of ripe avocado or a spoonful of tobiko adds extra flair and color.

Side Dishes

Homemade Shoyu Ahi Poke (Hawaiian Tuna Poke) begs to be paired with warm, fluffy white rice, but chilled brown rice, sushi rice, or even a scoop of creamy macaroni salad are all worthy partners. For a party, serve it alongside edamame, pickled cucumber, or fresh fruit—a classic Hawaiian spread!

Creative Ways to Present

Think outside the bowl: Spoon your poke into little lettuce cups for party bites, pile it onto crispy wonton chips for a textural contrast, or craft a build-your-own poke bar with different toppings and bases. The presentation can be as fun and festive as the flavors themselves!

Make Ahead and Storage

Storing Leftovers

Leftover poke should be stored in an airtight container in the refrigerator. Eat it within 24 hours for the best taste and texture—the fresher, the better! Keep in mind that the fish continues to marinate as it sits, so flavors may become more intense over time.

Freezing

While sashimi-grade tuna can be frozen before making poke, once the fish is cut and mixed with its seasonings, freezing isn’t recommended. Freezing will drastically change both the texture and integrity of the finished dish, so savor your Homemade Shoyu Ahi Poke (Hawaiian Tuna Poke) fresh.

Reheating

Poke is always served cold or at room temperature—never heated! Reheating will ruin the delicate texture of the tuna and overpower its gentle flavors. Just give it a gentle stir straight from the fridge, and you’re good to go.

FAQs

What makes sashimi-grade tuna different from regular tuna?

Sashimi-grade means the tuna has been handled and frozen specifically to ensure it’s safe to eat raw. This is super important for Homemade Shoyu Ahi Poke (Hawaiian Tuna Poke), because the dish is all about clean, raw freshness and flavor.

Can I substitute salmon or other fish for the ahi tuna?

Absolutely! While ahi is traditional, salmon, yellowtail, or even cooked shrimp can work beautifully. Just make sure they’re as fresh and high quality as possible, and cut them into even cubes for the best texture.

I can’t find Hawaiian sea salt—what’s the best substitute?

Don’t worry if you can’t source Hawaiian sea salt; a flaky kosher salt is a fine substitute. The most important thing is to use a salt with big, crunchy crystals for bursts of savory flavor.

How spicy is this poke recipe?

This version has just a little heat from the crushed red pepper, but it’s easy to adjust! Dial it back for a milder experience, or add a bit more for a spicier kick—poke is all about making it your own.

What’s the difference between ogo and limu?

Both ogo and limu are types of Hawaiian seaweed used in poke. Ogo tends to be long and stringy, while limu is more feathery—either one imparts a unique, briny taste and a fun texture, but if you can’t find them, feel free to skip or use another mild seaweed.

Final Thoughts

There’s a reason why Homemade Shoyu Ahi Poke (Hawaiian Tuna Poke) is such a treasured classic in island kitchens and hearts everywhere. It’s fresh, flavorful, and impossibly satisfying. Don’t be surprised if, after you’ve tried your first batch, you find yourself craving it again and again. Grab some quality ahi, invite a friend or two, and bring a taste of aloha right to your kitchen.