While the SoulCycle set spends their days sipping cold-pressed juice and kale smoothies made with Greek yogurt, Hawaiians just sit back and laugh at them. That’s because they’ve got their own version of health food and it tastes a helluva lot better than that bowl of quinoa, flax seed and spirulina. It’s poke (POH-kay) and it’s basically a bowl of cubed raw fish with seasoning.
Some people head to Hawaiian mainstays like Da Poke Shack, Umeke’s (or even Foodland) for their poke needs, but we think you’re better off going to Jayson Kanekoa, Executive Chef at the Waikoloa Beach Marriott and poke champion. Seriously – this guy has won a ton of competitions. We asked for his go-to poke recipe and he was happy to oblige. —Jason Kessler
- 2 pounds sushi-grade Ahi tuna
- 1/4 cup Ogonori (fresh seaweed) or dried nori
- 2 tablespoons green onion, sliced
- 2 tablespoons roasted garlic, chopped
- 6 tablespoons soy sauce (Yamasa is preferred)
- salt, to taste
- hot chili flakes (optional)
- Cut Ahi tuna into 1/2-inch cubes.
- Mix all ingredients in a bowl.
Chef's Note: If you can't find any fresh seaweed, you can substitute dehydrated nori (the kind used for sushi), which can be found in most grocery stores.
Find more raw tuna dishes on Food Republic: