Send Your Spicy Tuna Roll On A Hawaiian Vacation

June 10, 2016
That breeze outside might not be Hawaiian, but your dinner inspiration can be. Ahi Poke is an easy alternative to sushi at home.
By 
Emily Balk
Send Your Spicy Tuna Roll on a Hawaiian Vacation. | WGBH | CRAVING BOSTON

You don’t need fancy sushi knives and bamboo mats to tackle raw fish in your kitchen. Fresh tuna, rice and a simple dressing make a fast and fresh meal.

Hawaiian ahi poke (pronounced poh-KAY) might be one of the simplest and most delicious ways to conquer raw fish at home. This Hawaiian classic, with decidedly Asian flavor, is picnic fare on The Island. At its most elemental, it's cubes of marinated raw tuna over short grain rice. After that, toppings are up to the cook! The seasoned seaweed sprinkle furikake is classic, and combined with avocado, tobiko (flying fish roe), and spicy mayo, this version tastes like a spicy tuna roll that took a vacation to the islands.

Good quality is obviously key when it comes to eating raw fish. Be sure to buy tuna that's labeled “sushi grade,” or your fishmonger’s equivalent. There aren’t technically standards for fish that is safe to eat raw, but there are markets around town that have what you're looking for and will guide you in the right direction. A few to try: 

New Deal Fish Market - 622 Cambridge St., Cambridge, 617.876.8227 

www.newdealfishmarket.com

Reliable Market - 45 Union Sq., Somerville, 617.623.9620, Facebook

Sakanaya - 75 Linden St., Allston, 617.254.0009 www.sakanayaboston.com

Ingredients 
3 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon sesame oil
  zest of 1 lime (optional)
1 pound raw, "sushi grade" tuna cut into ½-inch cubes
3 scallions, thinly sliced
1 cup short grain or sushi rice
1/4 cup mayonnaise
1 tablespoon (or to taste) sriracha
1 ripe but firm avocado
4 tablespoons (or to taste) tobiko
  Furikake (to taste)
  toasted sesame seeds (to taste)
Directions 

1. Whisk together soy sauce, mirin, sesame oil, and lime zest (if using) in a medium bowl. Stir in tuna and scallions until well coated, cover tightly with plastic wrap and refrigerate for 30 minutes to 1 hour.

2. Meanwhile, cook rice according to package directions.

3. Combine mayonnaise and sriracha for spicy mayo.

4. When ready to serve, cut avocado into ½ inch cubes and stir into tuna mixture.

5. To assemble poke bowl, place ½ cup rice into bowl, top with ⅓ cup tuna mixture, sprinkle with furikake and sesame seeds, and garnish with tobiko and spicy mayo to taste.