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Parve
Easy
1 Hour, 30 Minutes
Diets 
Poké is fresh, bite-sized chunks of raw fish seasoned with a soy sauce medley and tossed with sweet onions and sesame seeds.
Fresh fish is abundant in the islands, and one of our favorite ways to use a beautiful fillet of ahi tuna is by making poké. In restaurants, poké is often served as an appetizer, as a topping on a big salad or sprinkled over nachos. My friends and I loved the poké sold by the container at the local fish store, where there were tins and tins of different combinations to choose from.
Today, I’m sharing a fresh take on that famous takeout food! We’ll start with a batch of glistening fresh poké, and pile it into a casserole dish over a bed of sticky sushi rice. (Make sure to sneak some bites first! Oooooh-wee!) Then cover the entire thing with Island Sauce and pop it in the oven until the sauce starts to caramelize and the poké is just warmed through. The trick here is to keep the baking time short so the poké is still raw underneath that blanket of silky sauce. This is a hearty, flavor-filled meal. Top with a sprinkle of furikake, pair with a salad, and dig in!
400 grams (about 14 ounces) sashimi-grade ahi tuna, cut into small, even cubes
1/4 cup Glicks Soy Sauce (use a wheat-free version for gluten-free)
1 tablespoon Gefen Sesame Oil
1/2 tablespoon canola oil
1 teaspoon toasted sesame seeds
1/4 teaspoon chili oil, optional
1/4 cup red onion, sliced
1/4 cup green onions, thinly sliced
2 to 3 cups cooked sushi rice (prepared according to package instructions)
Island sauce (recipe follows)
Furikake seasoning (recipe follows)
1/3 cup Gefen Mayonnaise
1/2 tablespoon mustard
1/2 tablespoon Glicks Soy Sauce
1/2 teaspoon lemon juice
2 and 1/2 tablespoons white sesame seeds, such as Gefen
1 tablespoon black sesame seeds
1 tablespoon dried onion flakes
1/2 teaspoon coarse salt
3 nori seaweed sheets
1/2 teaspoon sugar
1/2 teaspoon red chili flakes
Add tuna to a large bowl with soy sauce, sesame oil, canola oil, toasted sesame seeds, and chili oil, if desired. (Chili oil can be very spicy, but we love the extra flavor!) Add onions and toss to coat. Cover and refrigerate for 15 to 30 minutes.
Preheat oven to 375 degrees Fahrenheit (180 degrees Celsius).
Spread sushi rice in a medium-sized oven-safe baking dish. Add poké over the rice in an even layer, then top with island sauce, covering all of the fish.
Cook, uncovered, for five to seven minutes, until the top of the sauce just begins to caramelize.
Finish with a sprinkle of furikake seasoning.
Add all ingredients to a small bowl and mix until well combined. Refrigerate for up to two weeks.
Toast white sesame seeds in a skillet over medium heat for three to five minutes, until fragrant and golden brown.
Add half the toasted seeds to a coffee grinder or mortar and pestle and pulse a few times to lightly crush. Transfer to a bowl with remaining white and black sesame seeds.
Add onion flakes and coarse salt to the grinder and pulse to break up into small pieces. Combine with sesame seeds.
Chop nori into small pieces, or cut into super-small flakes with kitchen shears. Add nori flakes, sugar, and chili flakes to sesame seed mixture and toss to combine.
Store at room temperature in an airtight glass container.
Photography by Malky Levine
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