Pokē, Yum! What’s even better? When it is made with hamachi (yellowtail), and it is homemade! Once you read this post, you may wonder why you pay a lot of money to eat this, when it is so easy to make on your own (and cheaper too).
Sashimi grade fish (Tuna, Yellowtail, or any fish you like to eat raw)
Hawaiian pink sea salt (any sea salt will do)
Japanese or Hawaiian soy sauce
Fish roe for extra texture (optional) – I used Yuzu (Japanese citron) infused flying fish roe. (Salmon (Ikura) roe works very well too)
Ogo seaweed (optional) – This may only be available dried. You would need to soak it. The market had this already rehydrated on hand. This gives a salty and crunchy texture.
Sweet white onions(optional) – I didn’t use it in this recipe, but when choosing sweet onions, taste it first. Sometimes raw onion (even sweet ones) can still be very strong and may overpower the fish.
1. Cut your fish into cubes and place in a bowl or dish. (If I was having a formal dinner party, I would remove the bloodline. There is a stronger mineral taste to the bloodline, but in pokē, it’s okay, because it will be dressed.
2. Slice the green onions, and add to your fish. For the amount of fish I used, I used about 3 green onions.
3. Season with a pinch of sea salt to taste. The larger the grain of the salt, the added “crunch. You could grind the sea salt. If you do not have or like soy sauce, you can add a little more salt.
4. Mix in any optional ingredients you want (ogo, fish roe, sweet onions, etc.)
5. Add soy sauce to taste. A little goes a long way. You just need it for taste. (I would do one teaspoon at a time, depending on the amount of ingredients you have.)
6. Add sesame oil, enough to lightly coat all the ingredients. (I would do one teaspoon at a time, depending on the amount of ingredients you have.)
7. Mix and serve atop a mixed green salad or steamed rice, or just enjoy by itself.