I want to make tuna poke at home, and have access to sushi grade tuna, but wasn't sure the actual steps to make it correctly. I realize it's more than just diced tuna, but some recipes I found online actually sear the tuna. When I've had it in restaurants, it's been all raw, and has a dressing of some kind over it -- soy and ginger maybe?
Would anyone have an actual recipe? And I'd like to get the seaweed to go with it, but is there a name for the right kind so I'm not getting the dried seaweed?
Soy sauce, Mirin, and sesame oil and maybe a little rice wine vinegar. I use La Yu - has a bit of chili to it. Don't know about the seaweed part - I think that's more of a Japanese twist. Hawaiians, I don't think, eat seaweed. However, dried seaweed isn't bad. Just reconstitute it in a little mirin and rice wine vinegar/water or ? Hijiki is a dark mild seaweed that is often found in Japanese salads. Try that. Ginger is a great add but grate fresh. Don't use powdered. Sounds yummy to me. I eat it with slices of fresh cucumber and avocado.
re: Kitchen Queen
Hawaiians eat seaweed. Depending on the type of fish, different kinds of limu are used...
Aloha festivals' poke contest is the biggest in Hawaii, as far as I know. You can find the recipes of some of the winners here:
I used to have a very good recipe from a local Japanese deli but I lost it. Now, I use Noh Poke Mix. The poke (poki) I have had/made was raw diced.
I don't remember the quantities of the recipe but it contained: shoyu, sesame seed oil, green onions, limu (the seaweed), chili pepper flakes, and just before serving, sprinkle corse salt (I used Hawaiian Sea Salt) over the mixture.
The deli's name is Takahashi Market in San Mateo CA, they have a web site, the recipe used to be posted on their site, send Gene an email, maybe he will send you the recipe, he might also sell you limu.