Chef Tim’s High-Quality Ahi Tuna Poke Is the Only Poke for Us

Chef’s Counter: Expert info from our culinary pros.

Growing up with a love for fishing, Chef Tim has taken his passion for seafood (both catching it and cooking with it) to another level with this Ahi Tuna Shoyu Poke. Sometimes deemed an intimidating dish to create at home, making poke is in actuality super simple, leaning heavy on high-quality ingredients and putting everything together the right way with the right seasoning.

1 lb. Ahi Tuna, #1 or Sushi Grade
1 cup White sushi rice
2 teaspoons Rice vinegar
1.5 tablespoons Furikake
.25 cup Soy sauce
1.5 tablespoons Yuzu juice
2 teaspoons Sugar
2 tablespoons Sesame oil
2 teaspoons Sesame seeds
.5 ounce fresh Ginger
1 Sweet onion
3 Green onion
2 jalapenos, red or green
¼ cup Hijiki seaweed
½ cup Macadamia nuts
2 Sweet potatoes
Vegetable oil
Kosher salt
Black pepper


Step 1: Prepare ingredients
Peel, halve and thinly slice half of onion. Thinly slice green onions. Thinly slice jalapenos (see recipe tip). Lightly chop macadamia nuts. Peel and mince ginger. Peel sweet potatoes and use a mandolin slicer to carefully cut into matchsticks. Trim excess sinew from tuna and dice into .5 inch cubes. Keep diced tuna refrigerated until ready to marinate.

Step 2: Make shoyu marinade and marinate tuna
Combine tuna, ginger, sweet onion, green onion, jalapeno, hijiki seaweed and macadamia nuts in a large mixing bowl. In a small mixing bowl, whisk together soy sauce, yuzu (or lime) juice, sugar, sesame oil and sesame seeds. Pour the soy marinade over the tuna and mix everything together well to coat. Cover and refrigerate for at least 30 minutes, or up to 90 minutes before serving.

Step 3: Cook rice
In a small pot, combine rice, 1.75 cups water, and .25 teaspoon salt and bring to a boil over high heat. Stir once, then reduce heat to low, cover pot, and cook until water is fully absorbed, 12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Add rice vinegar and furikake. Fluff rice with a fork, then cover again to keep warm until ready to serve.

Step 4: Cook crispy sweet potatoes
Pour some vegetable oil into a large pot until it is one quarter full. Heat the oil on medium heat until it reaches 325 degrees, using a thermometer to gauge temperature if possible. Carefully add sweet potato and use a slotted spoon to gently swirl the oil. Continue to cook while stirring occasionally until sweet potatoes stop “bubbling” in the oil and begin to turn light brown (about 3-4 minutes). Use a slotted spoon to remove crispy sweet potatoes to a plate lined with a paper towel (to remove excess oil). Season with salt as desired.

Step 5: Plate and enjoy
Taste the tuna poke mixture and season with additional salt as desired. Place a large spoonful of warm rice at the bottom of each serving bowl. Top each bowl with the tuna poke mixture along with some of the extra marinade in the bowl. Garnish with crispy sweet potatoes. Serve immediately.

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