| Total: | 12 min |
| Prep: | 12 min |
| Yield: | 2 servings |
Ingredients
- 8 ounces tuna sashimi block, small dice
- 1/8 teaspoon Hawaiian salt
- 1/8 teaspoon kukui nut
- 1/2 teaspoon brown sugar
- Pinch chili flakes
- 1 teaspoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon green onion, chopped
- 1 tablespoon onion, chopped
- 1 teaspoon garlic, chopped
- 1 tablespoon Furukake spice
- 1 tablespoon sesame oil
Instructions
- Combine all ingredients in a stainless steel bowl and gently mix. Make this on the day of use.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 195 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 28 g |
| Cholesterol | 44 mg |
| Sodium | 312 mg |
| Serving Size | 1 of 2 servings |
| Calories | 195 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 28 g |
| Cholesterol | 44 mg |
| Sodium | 312 mg |
Reviews
This is delicious! I agree with some reviewers that this may not be a mainstream style of poke, but in Hawaii, there are so many different kinds, who’s to say what is and isn’t “local style?” The Furikake was an excellent addition, but I left out the kukui nut and brown sugar.
this is delicious.
i’m sorry but this is not poke, very misleading and it’s no wonder mainland dwellers aren’t too appreciative of such a wonderful dish.
Call it what you will-authentic, americanized or hotel style-this is delicious! Do try it if you enjoy sashimi. I cut the Furukake down to one teaspoon for my taste. Will definitely make again!
I’m not sure to which “Local Style” you refer, but the blasphemous use of brown sugar, might work for people who are afraid of trying raw fish. Also, the Japanese Furikake (NOT fuRUkake) is an interesting concept that, again, might make the ahi poke more palatable for first-timers, but please, know that the Hawaiians and locals from Hawai’i would have a difficult time choking this version down with their poi.