1/4 c. limu kohu (soft seaweed) 2 TB green onion, chopped. 2 tsp. inamona (kukui nut) 1 tsp. fresh ginger, grated. 1 tsp. Thai chili garlic paste. 1 tsp. sesame seed oil. pinch …
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Hawaiian Ahi Poke makes a splash on the islands, has elegant appeal, and takes only moments to make. Pat the Ahi tuna dry, then neatly cut it into small 1/2-inch cubes. Place in a bowl. Add the shallots, green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds.
This keto friendly poke bowl has layers of cauliflower rice, seasoned ahi tuna, fresh veggies and of course, a spicy sauce. Here’s how we make it:
Hawaiian poke is best eaten fresh. If you happen to have leftovers, poke can be stored in an airtight container in the refrigerator for a day or two. Fresh ahi should not have a fishy odor to it. If the fish has a fishy smell, is slimy, or discolored do not consume.
It can be found at many Hawaiian restaurants, grocery stores, and even mom and pop shops. Whether you like traditional Hawaiian poke, shoyu ahi poke, or one of the many, many other ways to make poke, it’s a simple dish that can be easily made at home and customized to your liking.