Remember a few years ago where fast-casual poke spots were opening up in what seemed like every other corner? I liked that. It was a food trend I could get behind. I love poke bowls, especially in the summer, but I’ve started making them at home more often because a lot of those poke restaurants aren’t around anymore (come back please!).
This gingery tuna poke gets its creaminess from the addition of macadamia nuts and an unmistakable herbaceousness from shiso leaves. You can use salmon just as easily as tuna here.
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice (preferably Meyer) ponzu
- 2 tablespoons finely chopped green onions, plus more to taste
- 1 tablespoon finely sliced fresh shiso (Japanese or Vietnamese), plus more to taste
- 1 tablespoon crushed unsalted roasted macadamia nuts, plus more to taste
- 2 teaspoons sesame oil, plus more to taste
- 1 1/2 teaspoons grated peeled fresh ginger, plus more to taste
- 1 pound skinless sushi-grade tuna
- Sea salt, to taste
- Toasted white sesame seeds
- Cooked short-grain white rice and nori seaweed, for serving
Directions
- Stir together soy sauce, lemon juice, green onions, shiso, macadamia nuts, sesame oil, and ginger in a medium bowl. (Mixture should be slightly creamy.)
- Cut tuna into bite-size (about 3/4-inch) cubes. Add tuna to ponzu mixture in bowl; gently stir together until well coated.
- Season with salt to taste. Adjust flavors with additional ponzu, green onions (pungency), shiso, macadamia nuts, sesame oil (velvety richness), ginger, and/or salt to taste. Serve atop individual bowls of rice and garnish with sesame seeds, more shiso leaves, and nori seaweed; serve immediately. (Poke itself can be made up to 1 day in advance and stored in the refrigerator.)