Shoyu Limu Ahi Poke

shoyu limu ahi poke is proof that some of the best meals need zero cooking 🐟🌊 sashimi grade ahi tossed in a salty-sweet shoyu marinade with crunchy limu ogo seaweed, sweet onion, and green onion, all piled over warm rice. ready in the time it takes the rice to cook. 🫶

Ingredients

Poke

• 1 lb sashimi grade ahi tuna, cubed

• NOH Hawaiian Poke Mix (highly recommend - 0.4 oz Packet)

  • all the ogo seaweed

  • 1 tsp of the salt/chili mixture

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• ½ sweet onion, thinly sliced

• 2 green onions, sliced

Sushi rice

• 1 cup sushi rice

• 1 cup water

• 2 tbsp rice vinegar

• 1 tbsp sugar

• ½ tsp salt

To serve (optional)

• crushed nori or furikake

• green onions

• avocado

• cucumbers

• toasted sesame seeds

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Serves 2-3

Prep time ~15 mins

Cook time ~ 20 mins - 1hr (rice cooking options)

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Cooking Instructions

WASH YOUR VEGGIES

• Wash and prep your veggies and herbs before getting started.

Make the sushi rice

• Rinse sushi rice under cold water until the water runs mostly clear, about 2-3 rinses.

• Rice cooker method - Combine rice and water and use the sushi rice setting

  • my rice cooker takes about an hour to cook so factor that in!

• Stove top method - Combine rice and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15-18 minutes, until water is fully absorbed.

  • Remove from heat and let sit covered for 10 minutes.

• While the rice steams, whisk together rice vinegar, sugar, and salt until dissolved.

• Transfer rice to a large bowl, drizzle with the vinegar mixture, and gently fold to combine. Let cool to room temperature before serving.

Prep the tuna

• Cube the ahi tuna into bite sized pieces and place in a large bowl.

Mix the poke

• Soak the ogo seaweed for 1-2 mins in a bowl of water. Follow the instructions on the package to drain, squeeze excess water and chop

• In the tuna bowl, add the soy sauce, sesame oil, seaweed, sweet onion, green onion, and salt and red pepper flake mixture to the bowl with the tuna.

  • DON’T USE IT ALL, mine turned out salty enough with 1 tsp of it! Add more if you want it to taste like the sea 🌊

• Gently toss until everything is evenly coated, being careful not to break up the tuna cubes.

• Let sit for 10-15 minutes in the fridge so the flavors meld.

Serve

• Scoop steamed rice into bowls and top generously with the poke.

• Finish with crushed nori or furikake and serve immediately.

Tips & Notes

• Only use tuna labeled sashimi or sushi grade — the internet has been telling me that this doesn’t exist but it still makes me nervous so I bough my “sushi grade” tuna from HMART in the frozen section. You can also buy the fresh one from the sushi section of your local asian store.

• Don't marinate too long — 10-15 minutes is plenty, any longer and the shoyu starts to "cook" the fish like ceviche.

• No NOH poke mix?

  • skip the seaweed, you can add furikake, not the same but still flavorful

  • ½ tsp salt and ½ tsp red pepper flakes — add more if needed, remember shoyu (soy sauce) is already salty!

• Best eaten the day it's made — the tuna won't hold up well as leftovers.

• I used some of my tuna to make crudo for an appetizer and i had avocado and cucumbers in my bowl :)