Most "poke" restaurants are actually selling a topping-heavy chirashi sushi, which is quite awesome, but is also not poke.
Get you some frozen tuna, thaw it out 95% of the way, cube it, cover it in soy sauce, sesame oil, green onions, red pepper, and crushed toasted macadamia nuts (because who has kukui nuts). You can also buy some dried ogo online, or just use nori flakes/furikake which is easier to find.
That describes the OG ahi poke, but variations are innumerable.
Most of the sushi you eat is flash frozen, because that actually marginally improves fish instead of fucking it up like it does with red meat etc.
Mix it up and use saran wrap to tightly cover the fish so that the liquid properly covers all parts of the fish.
Stick it in your fridge for 2-24 hours.
This will fundamentally change the texture and flavor of the fish. You'll notice if you have a thick piece where the shoyu doesn't properly penetrate.
Most "poke" restaurants are actually selling a topping-heavy chirashi sushi, which is quite awesome, but is also not poke.
Get you some frozen tuna, thaw it out 95% of the way, cube it, cover it in soy sauce, sesame oil, green onions, red pepper, and crushed toasted macadamia nuts (because who has kukui nuts). You can also buy some dried ogo online, or just use nori flakes/furikake which is easier to find.
That describes the OG ahi poke, but variations are innumerable.
Most of the sushi you eat is flash frozen, because that actually marginally improves fish instead of fucking it up like it does with red meat etc.
Mix it up and use saran wrap to tightly cover the fish so that the liquid properly covers all parts of the fish.
Stick it in your fridge for 2-24 hours.
This will fundamentally change the texture and flavor of the fish. You'll notice if you have a thick piece where the shoyu doesn't properly penetrate.
Real fucking good.