Ono poke is a classic Hawaiian dish that brings fresh, vibrant flavors straight to our table. This simple yet delicious poke highlights the natural taste of ahi tuna, marinated in a savory blend of soy sauce, sesame oil, and a touch of sweetness. It’s a perfect balance of umami and freshness that makes it a favorite for seafood lovers everywhere.
We love how easy it is to prepare and how versatile it can be—whether served over rice, as a salad topping, or enjoyed on its own. This recipe captures the essence of Hawaii’s coastal cuisine and lets us enjoy a taste of the islands anytime. Let’s dive into making this authentic ono poke that’s sure to impress family and friends with every bite.
Ingredients
To make an authentic Ono Poke, we need the freshest ingredients. Each element contributes to the bold umami flavor and vibrant texture that defines this classic Hawaiian dish. Below, we break down everything you’ll need to prepare this delicious poke.
Fresh Ono Fish
The star of our recipe is the fresh Ono (also known as Wahoo), prized for its mild flavor and firm texture. Selecting the right fish is crucial for an authentic poke experience.
- 1 pound fresh Ono fillet, skin removed and cut into 1/2-inch cubes
- Ensure the fish is sushi-grade for safety and optimal taste
- Pat dry with paper towels before marinating
Marinade Ingredients
Our marinade balances savory, sweet, and nutty flavors to elevate the Ono’s natural taste. Precise measurements ensure consistency and depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Soy sauce | 1/4 cup | Use low sodium for balance |
| Sesame oil | 1 tablespoon | Toasted sesame oil preferred |
| Sweet onion | 1/4 cup, finely chopped | Adds subtle crunch |
| Green onions | 2 stalks, thinly sliced | For fresh, sharp flavor |
| Hawaiian sea salt | 1/2 teaspoon | Authentic seasoning |
| Freshly ground black pepper | 1/4 teaspoon | Enhances overall taste |
| Toasted sesame seeds | 1 tablespoon | Garnish and slight crunch |
| Optional: crushed chili flakes | 1/2 teaspoon | For a spicy kick (adjust to taste) |
Optional Toppings and Garnishes
To customize our Ono Poke, we can add vibrant toppings that provide contrasting textures and flavors.
- Avocado slices for creamy richness
- Seaweed salad for briny, fresh notes
- Pickled ginger to cleanse the palate
- Macadamia nuts chopped finely for a crunchy element
- Shredded nori strips for extra umami
- Lime wedges for a zesty finish
Each of these toppings enhances the dish visually and sensorially, allowing us to tailor our poke to personal preferences while staying true to its Hawaiian roots.
Equipment Needed
To craft the perfect Ono Poke, having the right equipment is essential for both safety and precision. Here is the list of tools we recommend for a smooth preparation process:
- Sharp Chef’s Knife
We use a high-quality, sharp chef’s knife to dice the fresh Ono fish into uniform, bite-sized cubes. Precision ensures every piece absorbs the marinade evenly.
- Cutting Board
Opt for a clean, non-porous cutting board. A plastic or bamboo board works best to prevent cross-contamination, especially when handling raw fish.
- Mixing Bowl
Use a medium to large glass or stainless steel bowl to combine the fish and marinade ingredients. These materials do not react with acidic components, preserving clean flavors.
- Measuring Spoons and Cups
For accuracy, we rely on standard measuring spoons and cups to portion out soy sauce, sesame oil, and other liquid ingredients. This guarantees a balanced and authentic poke flavor.
- Mixing Spoon or Spatula
A non-metallic spoon or silicone spatula helps gently fold the ingredients together without bruising the fish.
- Serving Dish
Select a chilled ceramic or wooden bowl to serve the Ono Poke. Chilling the dish slightly helps keep the poke fresh and visually appealing.
| Equipment | Purpose |
|---|---|
| Sharp Chef’s Knife | Precise cutting of fresh Ono fish |
| Cutting Board | Clean surface to prevent contamination |
| Mixing Bowl | Combining fish and marinade safely |
| Measuring Tools | Accurate measurement of ingredients |
| Mixing Spoon | Gentle mixing to maintain fish texture |
| Serving Dish | Presenting poke in a visually appealing, fresh way |
Prep Work
Before we dive into combining the flavors of this vibrant Hawaiian dish, it’s crucial to focus on the prep work. This ensures each ingredient shines and blends perfectly in our Ono Poke recipe.
Preparing the Ono Fish
First, we want to start with fresh, sushi-grade Ono (Wahoo) fish. Proper preparation of the fish impacts the texture and flavor profile of our poke.
- Rinse the fish under cold water and pat dry with paper towels.
- Using a sharp chef’s knife, slice the fish against the grain into uniform 1/2-inch cubes. This size helps the marinade absorb evenly while maintaining a pleasant bite.
- Remove any skin and bones carefully to ensure a smooth eating experience.
- Place the cut fish in a chilled mixing bowl to keep it fresh and ready for marination.
Making the Marinade
The marinade is what gives ono poke its signature taste. Balancing umami, sweetness, and a touch of saltiness elevates the fish beautifully.
We combine the following ingredients precisely:
| Ingredient | Measurement | Description |
|---|---|---|
| Soy sauce | 3 tablespoons | Use low-sodium for balance |
| Toasted sesame oil | 1 tablespoon | Adds rich, nutty aroma |
| Hawaiian sea salt | 1/4 teaspoon | For authentic island flavor |
| Sweet onion | 2 tablespoons | Finely minced for crunch |
| Fresh green onions | 1 tablespoon | Thinly sliced for sharpness |
| Fresh ginger | 1 teaspoon | Grated to add subtle spice |
| Optional: chili flakes | 1/4 teaspoon | For a hint of heat (adjust to taste) |
Steps to make the marinade:
- In a mixing bowl, combine soy sauce and toasted sesame oil.
- Stir in the Hawaiian sea salt until dissolved.
- Add minced sweet onion, sliced green onions, and grated ginger.
- Mix gently but thoroughly to marry the flavors.
- For an extra kick, sprinkle in chili flakes according to your preference.
Once mixed, pour the marinade over the prepared Ono fish cubes. Use a non-metallic spoon or spatula to gently fold the fish and marinade together, ensuring every piece gets coated evenly without bruising.
Now the fish marinates happily absorbing the bold island flavors for at least 15 minutes in the refrigerator before serving. This resting time is key for a perfectly balanced Ono Poke.
Instructions
Follow these steps carefully to create an authentic and flavorful Ono Poke that captures the essence of Hawaiian cuisine.
Marinating the Ono
- Place the prepared Ono cubes in a large mixing bowl. Ensure each piece is uniform, about 1/2 inch, for even flavor absorption.
- Pour the marinade over the Ono, consisting of:
- Soy sauce
- Toasted sesame oil
- Hawaiian sea salt
- Finely diced sweet onion
- Chopped green onions
- Fresh grated ginger
- Optional chili flakes for heat
- Gently toss the fish using a non-metallic spoon or spatula to coat evenly without breaking the delicate flesh.
- Cover the bowl with plastic wrap and refrigerate for at least 15 minutes, allowing the Ono to soak in the rich umami and island flavors.
- During marination, the fish will turn slightly opaque—a sign that it has absorbed the marinade’s essence perfectly.
Assembling the Poke Bowl
Once our Ono has marinated effortlessly, it’s time to assemble the bowl for an irresistible presentation:
| Component | Quantity | Notes |
|---|---|---|
| Cooked white rice | 1-2 cups per serving | Use warm sushi rice for best texture |
| Marinated Ono poke | 1/2 to 3/4 cup | Drain excess marinade if preferred |
| Sliced avocado | 1/4 avocado | Adds creamy texture |
| Seaweed salad | 2 tablespoons | Optional but enhances flavor |
| Pickled ginger | 1 teaspoon | Adds tangy contrast |
| Toasted sesame seeds | 1 teaspoon | For garnish and crunch |
| Green onions | 1 tablespoon chopped | Fresh garnish |
- Scoop warm sushi rice into a chilled bowl forming a base layer.
- Top evenly with the marinated Ono poke, ensuring the fish stays cool and fresh.
- Arrange sliced avocado and a spoonful of seaweed salad to add texture layers.
- Add small mounds of pickled ginger and sprinkle toasted sesame seeds.
- Finish with a sprinkle of chopped green onions for a vivid fresh burst.
Quote to keep in mind:
“The beauty of Ono Poke lies in its balance—fresh, vibrant fish married with bold island flavors, elegantly presented and bursting with textures.”
Let’s enjoy our perfectly marinated and thoughtfully assembled ono poke bowl, a true taste of Hawaii’s coastal delight.
Serving Suggestions
To fully enjoy our Ono Poke experience, we recommend a variety of serving options that highlight its fresh and vibrant qualities. Here are some of the best ways to serve and savor this iconic Hawaiian dish:
Classic Poke Bowl
- Start with a base of warm, steamed sushi rice or brown rice for a healthier alternative.
- Gently spoon the marinated Ono Poke over the rice, making sure every piece is coated with the flavorful marinade.
- Add complementary toppings such as sliced avocado, crunchy cucumber, and a generous helping of seaweed salad.
- Garnish with thinly sliced green onions, toasted sesame seeds, and a drizzle of ponzu sauce if desired.
- Finish with a side of pickled ginger to cleanse the palate between bites.
Light and Refreshing Salad Topper
- Use a bed of mixed greens or baby spinach as the base.
- Scatter the marinated Ono Poke on top.
- Add fresh ingredients like diced mango, shredded carrot, and radishes to add color and crunch.
- Toss with a light citrus vinaigrette or a splash of sesame oil and lemon juice.
- Serve chilled for a refreshing, healthy meal.
Handrolls or Sushi Style
- Use nori sheets to wrap small portions of the marinated Ono Poke with sushi rice.
- Add cucumber strips and avocado to enhance texture.
- Serve with wasabi and soy sauce on the side for dipping.
- This option makes a fantastic appetizer or finger food for gatherings.
Accompaniment Suggestions Table
| Serving Style | Base Ingredient | Toppings/Add-ons | Garnishes/Extras |
|---|---|---|---|
| Poke Bowl | Steamed Rice | Avocado, Cucumber, Seaweed Salad | Green Onions, Sesame Seeds, Pickled Ginger |
| Salad Topper | Mixed Greens | Mango, Carrot, Radishes | Citrus Vinaigrette, Sesame Oil |
| Handrolls/Sushi | Nori Sheets & Rice | Cucumber, Avocado | Wasabi, Soy Sauce |
Tips for Serving
- Serve the Ono Poke chilled or at room temperature to maintain the freshness and delicate texture of the fish.
- Pair the dish with a cold crisp white wine like Sauvignon Blanc or light beer to complement the umami notes without overpowering.
- Offer a variety of spicy and tangy condiments such as sriracha mayo, shichimi togarashi, or extra soy sauce on the side to accommodate different flavor preferences.
By serving our Ono Poke with these thoughtful accompaniments and presentation methods, we can create an inviting meal that truly celebrates Hawaiian coastal cuisine’s bold flavors and textures.
Storage Tips
To maintain the freshness and vibrancy of our Ono Poke, proper storage is essential. Follow these steps to keep your poke flavorful and safe to enjoy:
Refrigeration
- Place the marinated Ono poke in an airtight container immediately after preparation.
- Use a shallow container to allow the marinade to coat the fish evenly and chill quickly.
- Store in the coldest part of the refrigerator, ideally at a temperature of 34°F to 38°F (1°C to 3°C).
- Consume within 24 hours for optimal freshness and safety. Fresh fish poke is best enjoyed the same day it is made.
Freezing (Not Recommended)
- Freezing is generally not recommended for Ono poke because it alters the texture and flavor.
- If you must freeze, remove excess marinade and transfer the fish to a freezer-safe container or heavy-duty freezer bag.
- Label with the date and use within 1 month to minimize quality loss.
- Thaw slowly in the refrigerator before serving, but expect some texture change.
Avoid Cross-Contamination
- Always store Ono poke separately from raw seafood, meat, or strong-smelling foods to prevent contamination and odor absorption.
- Use clean utensils and containers each time you handle the poke.
Serving After Storage
- Stir poke gently before serving to redistribute any separated marinade.
- Allow refrigerated poke to sit at room temperature for 5 to 10 minutes before serving to enhance flavors without compromising safety.
| Storage Method | Container | Temperature | Duration | Notes |
|---|---|---|---|---|
| Refrigeration | Airtight shallow | 34°F to 38°F (1°C to 3°C) | Up to 24 hours | Best for freshness and flavor |
| Freezing (Not advised) | Freezer-safe seal | 0°F (-18°C) or below | Up to 1 month | Texture and flavor may suffer |
“Freshness is the heart of truly exceptional Ono Poke.” Following these storage steps ensures every bite remains deliciously satisfying just like when we first made it.
Conclusion
Ono poke offers a delicious way to bring the vibrant flavors of Hawaii right to our table. With fresh ingredients and a simple marinade, it’s a dish that’s both approachable and impressive. Whether served over rice or as a salad topper, it’s perfect for any occasion.
By mastering the basics and customizing toppings, we can create a poke experience that’s uniquely ours. The key lies in freshness and balance, ensuring every bite bursts with island-inspired goodness. Let’s dive in and enjoy this coastal favorite whenever the craving strikes.
Frequently Asked Questions
What is Ono Poke?
Ono Poke is a traditional Hawaiian dish featuring fresh, sushi-grade Ono (Wahoo) fish marinated in a blend of soy sauce, sesame oil, and Hawaiian sea salt. It’s celebrated for its balance of umami and freshness.
How do I choose fish for authentic Ono Poke?
Use sushi-grade Ono (Wahoo) fish that is fresh and safe to eat raw. Ensure the fish is firm, moist, and has a clean ocean scent for the best quality.
What are the key ingredients in Ono Poke?
Key ingredients include sushi-grade Ono fish, soy sauce, toasted sesame oil, sweet onions, Hawaiian sea salt, green onions, and ginger. Optional toppings can be avocado, seaweed salad, and pickled ginger.
How long should I marinate Ono Poke?
Marinate the Ono fish for at least 15 minutes in the refrigerator. This allows the flavors to fully infuse the fish while keeping it fresh and safe.
What equipment do I need to prepare Ono Poke?
Essential tools include a sharp chef’s knife, clean cutting board, mixing bowl, measuring spoons, a non-metallic mixing spoon or spatula, and a chilled serving dish.
How should I store Ono Poke?
Store Ono Poke in an airtight container in the refrigerator and consume within 24 hours for optimal freshness. Freezing is not recommended due to texture changes.
Can Ono Poke be served in different ways?
Yes, Ono Poke is versatile. It can be served over rice as poke bowls, used as salad toppings, or eaten on its own, making it perfect for various meals.
What are good drink pairings with Ono Poke?
Pair Ono Poke with cold white wines like Sauvignon Blanc or light beers to complement its fresh and vibrant flavors without overpowering the dish.
Is Ono Poke difficult to make at home?
No, Ono Poke is easy to prepare with fresh ingredients and the right tools. The key is using quality fish and a proper marinade for authentic flavor.