Description
A classic shoyu sesame poke bowl sauce for marinating ahi or drizzling over bowls, with spicy and creamy variations, storage advice, and nutrition context.
Ingredients
Scale
- 1/4 cup low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons sesame seeds
- 1/2 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup green onions thinly sliced
- 1 pound sushi grade ahi tuna
- sesame seeds to garnish.
Instructions
Poke Sauce
-
In a large mixing bowl, whisk the soy sauce, rice vinegar, sesame oil, sesame seeds, ground ginger, crushed red pepper flakes, and green onions until combined.
To serve
-
Dice the ahi tuna into 3/4 inch cubes and add to the bowl.
-
Gently stir to coat the fish. Cover and refrigerate for about 30 minutes so the flavors settle.
-
Garnish with extra sesame seeds before you eat.
Notes
- Use tamari for gluten free.
- For soy free, use coconut aminos and adjust salt and acid.
- For creamy dressing, whisk Kewpie mayo with a spoon of base sauce.
- Keep refrigerated and use within a short window.
- Prep Time: 5 minutes
- Category: Sauce
- Method: No cook
- Cuisine: Hawaiian inspired
