Make a delicious ahi tuna poke recipe at home. This low-carb Hawaiian dish is loaded with healthy brown rice, salad, and vegetables, and topped with marinated tuna.
For more delicious varieties, try my salmon poke bowl and sesame yellowtail.
Jessica’s Recipe Science
- Cutting the tuna against the muscle fibers shortens the strands, creating a more tender, easy-to-chew texture.
- Soy sauce, rice vinegar, sesame oil, and red pepper flakes balance salty, tangy, nutty, and spicy flavors that quickly infuse the tuna.
- For a stronger flavor, marinate the tuna for 15 to 30 minutes in the refrigerator, without making the texture overly soft.
Featured Comment 99
“Great poke recipe!! The marinade is amazing. 🤩” —John S.
Why It Works
Have you ever had ahi poke before? Many years ago, I was first introduced to this fish salad concept in Hawaii. Freshly caught seafood, similar to the fish found in sushi restaurants, is marinated in a soy and vinegar-based sauce, then tossed with lots of other yummy ingredients to add some heat or spice. Layer the poke mix on top of steamed rice and fresh greens, and you’ve got a delicious meal!
This traditional Hawaiian dish has been popular in California and across the United States. Trendy build-your-own poke bowl restaurants will assemble a feast right before your eyes! I love this healthy way of eating, loading each serving with protein and omega-3 fatty acids. It may look intimidating, but guess what? This poke recipe is easy to make at home! These beautiful ahi tuna poke bowls are a satisfying light meal that requires little to no cooking. If this sounds good, let’s get marinating!
Ingredients You’ll Need
- Tuna: My nearby grocery store sells fresh ahi tuna steaks, which I use in this poke bowl recipe. When you buy the fish, ask the person at the fish counter if it is sushi-grade tuna and safe to eat raw. If you have Asian grocery stores nearby, they typically carry sashimi-grade fish. If fresh isn’t available, look for frozen.
- Poke Sauce: I use a very simple but tasty poke marinade. It combines soy sauce, rice vinegar, sesame oil, and red pepper flakes. The savory, tangy, slightly sweet, and spicy flavors infuse the tuna with just the right amount of flavor.
- Toppings: Thinly sliced fresh green onions add a delicate allium flavor to the poke. A sprinkle of sesame seeds adds nuttiness, especially when toasted, and a little crunch.
- Greens: I use tender spring lettuce. It’s usually a combination of baby spinach, green leaf, mizuna, oak leaf, spinach, arugula, frisee, red leaf, and chard. Variety helps create a colorful bowl, but one type works, too!
- Rice: The tuna bowl base is typically rice. Depending on your taste preference, you can use white rice, brown rice, or sticky rice.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
Now that you know how to make a poke bowl with the base ingredients, don’t be afraid to get creative with the flavor combinations. Give these tasty options a try:
- Seafood Options: Try different kinds of fish, such as salmon, scallops, albacore, yellowtail, or yellowfin tuna. If you aren’t into raw fish, try cooked shrimp or octopus with the poke bowl sauce, and it will be delicious.
- Soy Sauce Swaps: Use gluten-free soy sauce, tamari, or coconut aminos. For a Japanese-style shoyu ahi poke, use Japanese soy sauce, such as Kikkoman, which has a balanced salty, sweet, and savory flavor. Chinese light soy sauce is thinner and saltier, with a sharper flavor, while dark soy sauce is thicker, sweeter, and mellower. For a citrus flavor, try ponzu.
- Varying the Sauce: I’ve also seen mustard, creamy mayo, and sriracha added to the sauces. Add in some lemon, orange, or lime juice for a citrus note. Don’t be afraid to get creative!
- Switch Up the Vegetables: Add some crispy baked tofu to the poke bowl, pickled red onion, sweet onions, edamame, daikon radish, pickled cucumbers, avocado, scallions, or shredded carrots. Diced firm tofu is a great vegetarian swap for the fish; it soaks up the marinade very well!
- Add Interesting Toppings: On top of the raw marinated ahi, sprinkle on shichimi togarashi (Japanese seven-spice with red peppers). I like the extra-spicy umami flavor it adds, along with the chopped seaweed called nori. Alternatively, use furikake if you don’t want heat. Toasted sesame seeds, wasabi peas, chopped macadamia nuts, inamona (Hawaiian condiment made from roasted candlenuts and sea salt), Hawaiian salt, or a spicy mayo drizzle also add exciting textures and flavors.
How to Make Ahi Tuna Poke
Step 1: Cook the Rice
Check out my informative how-to-cook-rice guide to learn how much uncooked rice to measure based on your desired yield and how to cook your chosen type of rice. I prefer fragrant long-grain Jasmine rice, nutty brown rice for extra fiber, or sushi rice when I want a sticky and chewier texture. Cook the rice first, then prepare the poke while you wait.
Pro Tip: I always wash the rice to remove excess starch from the surface, so each grain stays separate after cooking and doesn’t turn mushy.
Step 2: Marinate the Tuna
Using a clean chef’s knife and cutting board, cut the fish against the grain into 3/4-inch cubes. Combine the soy sauce, rice vinegar, and sesame oil with the tuna chunks, sliced green onions, red pepper flakes, and sesame seeds. The poke marinade quickly infuses the fish, making it a quick meal you can enjoy immediately.
Oftentimes, at restaurants, you enjoy it right away, and it’s absolutely delicious. However, if you want to add more flavor, I recommend marinating for 15 to 30 minutes in the fridge.
Step 3: Combine Ingredients
It’s time to assemble the poke bowls. I fill the bottom with white, brown, or sticky sushi rice as the base. Plus, the cooked rice soaks up any sauce! Then add fresh salad greens on top. You can customize the poke bowl ingredients in endless ways.
I like to add creamy avocado, crunchy carrots, pickled ginger, and fresh cucumber slices. If you have time, make this pickled cucumber salad. The sweetness and acidity go so well with the ahi tuna poke bowl recipe.
Frequently Asked Questions
Food safety is critical when eating raw fish! Look for “sushi-grade” on the package or ask the market if it’s sashimi grade. Purchasing previously frozen tuna may also be a good idea because it can help kill parasites that might be present. If you are still hesitant to eat completely raw tuna, you can sear the surface before cutting to reduce the risk of microbial contamination. Check out my ahi tuna with soy ginger lime sauce recipe for cooking instructions. (Source: FDA.gov)
This poke bowl recipe is so versatile you can serve it as an appetizer with crunchy wonton crackers or chips, wrap it in a sushi burrito, fill a crispy taco shell, make ahi poke nachos, or eat the marinated tuna straight from the bowl.
Poke is best enjoyed the same day it’s prepared for the freshest flavor and texture. If needed, store it in an airtight container in the refrigerator at 40°F or below and consume it within 24 hours. Keep the raw fish separate from the rice and other toppings when possible, and discard any poke left at room temperature for more than 2 hours.
More Recipes to Try
If you tried this Tuna Poke Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Best Ahi Tuna Poke
Ingredients
- 1 pound sushi grade ahi tuna, cut into ¾" cubes
- ¼ cup soy sauce
- 1 teaspoon rice vinegar
- 1 ½ teaspoons sesame oil
- ¾ teaspoon red pepper flakes, crushed
- ⅓ cup green onions, thinly sliced
- ½ teaspoon sesame seeds, plus more for garnish
- 2 cups brown rice, or white rice, cooked
- 2 cups salad greens
Instructions
- Cook the Rice – Wash the rice under running water and cook it according to the manufacturer's instructions.
- Marinate the Tuna – In a medium bowl, combine ahi tuna, soy sauce, rice vinegar, sesame oil, crushed red pepper flakes, green onions, and sesame seeds.
- Combine Ingredients – Add the cooked rice, salad, tuna, and desired toppings to each bowl. Serve immediately or refrigerate covered for up to 2 hours before serving.
Recipe Video
Notes
- Additional Toppings: Avocado, shredded carrots, sliced cucumber, pickled ginger, wasabi, crab meat, tobiko, togarashi, furikake, dried seaweed, and seaweed salad.
- Make it Gluten-Free: Substitute tamari for soy sauce.
- Make it Vegetarian: Instead of seafood, cut firm tofu into cubes and marinate for at least 30 minutes before serving.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
John Stanton says
Great recipe!! The marinade is amazing. 🤩
Jessica Gavin says
So happy that you like the poke bowl recipe and marinade, John!
Barbara Lee mcdonald says
I made this recipe for 10 pounds of tuna, put the bowls together, and served it onboard the USNS Pacific Collector for lunch. The entire crew LOVED it. Thank you.
Jessica Gavin says
Whoo hoo! I’m so happy to hear the the crew enjoyed the ahi tuna poke bowls!
Michelle Hinton-Davis says
I love this recipe !! So easy and so delicious !! Thanks!!
Jessica Gavin says
So happy to hear that you enjoyed the poke bowl recipe!
Michelle says
This was an easy and filling dinner! I didn’t have cucumber or avocado on hand, so skipped that. Tasted great and I’ll keep this in my rotation!
Jessica Gavin says
Thrilled to hear that you enjoyed the ahi tuna poke bowls, Michelle!
Theresa C says
This is super yummy. My daughter sent me the link to this recipe after she had given me some tuna loins. I just cooked 3/4 cup rice but we must have been hungry cuz just two of us ate it all. We mixed a couple avocados into the tuna and sauce as well as some spicy sauce to called “uchucuta” from Peru. Other than that, that was the only thing different from the recipe. Thank you for sharing!
Jessica Gavin says
I love the additions that you added to the ahi tuna poke!
R says
Soy Sauce isn’t gluten free.
Jessica Gavin says
Soy sauce isn’t gluten-free. However, brands like Kikkoman sell gluten-free versions, or use gluten-free tamari or coconut aminos.
¡Languish! says
This was amazing, and tasty! Perfect hot day meal. Sooooo easy to make with ingredients I had at home. I added lots of salad veggies and skipped the rice (too hot out to make rice, lol). Will make again!
Jessica Gavin says
Thank you so much!
Harriet says
There are no measurement in the recipe instructions. Thank you:
Jessica Gavin says
I have the U.S. measurements on the ingredients list. Are you looking for the imperial measurements?
Nancy says
Easy and wonderful!
Jessica Gavin says
Thank you, Nancy!
Christy says
This was a first attempt. I am not big on poke but husband and son love it. Our ahi was an impulse but I never have cooked it or prepared poke. They both like it very much we didn’t have sesame seeds or green onions but I think I will definitely be making this again.
Jessica Gavin says
Thanks for making the poke recipe! Thrilled to hear that you will be making it again.
Carole says
LOVE this recipe. So easy, so good. BUT! I know, there’s always a but. We think it needs just a touch of Wasabi powder in the sauce. Missed that bite. But it’s so good & really easy to make.
Jessica Gavin says
Wasabi powder would be the perfect addition to the poke bowls!
Oahu Venues says
I just tried your ahi tuna poke bowl recipe and it was delicious! I love how you combined the flavors of the ahi tuna, avocado, mango, seaweed, and sesame oil to make a tasty and nutritious meal. I also appreciate how quick and easy this recipe was to make. I look forward to trying more of your recipes in the future! Thanks for sharing!
Jessica Gavin says
You’re so welcome! I can’t wait to hear what recipes you try next.
Mele Luau says
I recently came across your Ahi Tuna Poke Bowl recipe on your website, and I must say, it looks absolutely fantastic! I can’t resist a good poke bowl, and your version seems to tick all the boxes. I appreciate the level of detail and clarity in your recipe, making it easy for anyone to recreate this delicious dish at home.
I particularly like how you emphasize using fresh ingredients, especially when it comes to the ahi tuna. It’s crucial to ensure the quality and freshness of the fish when preparing raw dishes like poke bowls, and your tips on selecting and handling the tuna are incredibly helpful. The marinade you’ve created seems flavorful and well-balanced, allowing the tuna to shine while adding a touch of tanginess and umami.
Your choice of toppings and garnishes is excellent as well. The combination of avocado, cucumber, radishes, and scallions provides a refreshing crunch and complements the tuna beautifully. The sesame seeds and furikake sprinkled on top add a lovely nuttiness and extra depth of flavor.
I also appreciate the versatility you’ve built into the recipe, allowing for customization based on personal preferences. The suggestions for variations such as adding mango or swapping out the rice for greens are fantastic ideas that can cater to different tastes and dietary needs.
I want to commend you on creating such a well-crafted and mouthwatering recipe. It’s evident that you’ve put a lot of thought and expertise into it, and I can’t wait to give it a try myself. Thank you for sharing your culinary skills and knowledge with us through your website. I’ll be sure to explore more of your recipes and cooking tips in the future.
Dairyville chik says
In the instruction to mention poke. However not in the instructions. Growing up my grandmother would make Poke Salad from this weed that grew wild in our yard and Fields. She would heat the oil and sprinkle it over the poke in till it started to shrivel it was most often bacon grease. And give it a liberal splash of vinegar and salt and pepper. The Poke Salad had boiled egg, onion and sometimes green olives. Thanks for bringing back the memories.
Jessica Gavin says
Poke is the final mixture of the fish with seasonings, so that’s what I refer to in the recipe when I say to add the poke to a bowl. I hope that helps! Your grandma’s recipe sounds incredible!
Bmaur says
You may be thinking of pokeweed. It is a wild plant of which the young shoots are edible when prepared properly. This is a recipe for a poke bowl, pronounced (poe-kay).
Tracy Martinson says
Delicious! Tuna had the perfect amount of Asian flavor and heat. We marinated it for only 20 minutes. Its actually a very easy but flavorful dish. Great when you want homemade sushi dinner without the hassle. We used spring mix lettuce, carrots, red peppers, radishes, avocado, even a little mango. Will definitely be making this again.
Jessica Gavin says
Wow, your tuna bowl sounds amazing!
David says
Made it with salmon tonight couldn’t find sushi grade tuna. It was fantastic
Jessica Gavin says
Great to hear that salmon works well too for the poke bowls!
Alex O says
Winner winner ahi dinner! I seared ahi chunks brushed in soy sauce with grated ginger and rice vinegar, served with some Japanese mayo we found on Amazon. It was a big hit!
Jessica Gavin says
Wow, the seared ahi sounds delicious!
Monsy Arroyo says
We absolutely love this recipe..
Thank you!
Jessica Gavin says
Thank you Monsy!
Norma says
We tried this recipe and it was a hit, everyone loved it!
Jessica Gavin says
Thank you for your feedback, Norma!
Erica says
My husband loves this recipe. I add a little hoison sauce for thickness and chili paste for spice and white onions as well.
natalie slotnick says
I am beyond excited to make this for dinner tonight…Looks delicious! Thank you!
Steve says
How would you to the tofu if adding to the dish?
Jessica Gavin says
Perhaps you can also separately marinate the tofu in the sauce?
FamilyGirl69 says
My stepbrother LOVES when I make him tuna poke bowls! He loves it when I make him any kind of fish, but especially tuna! Afterwards I always make desert as well! ♡
Jessica Gavin says
You’re so nice! What dessert did you pair with the tuna?
Nerissa says
Thank you so much for sharing this amazing recipe. My family loves ordering poke bowls at restaurants and I decided it was time to start making them. At first, I was intimidated but when I found your recipe, I realized how easy it is. It is now on rotation for our family dinners since we love it so much. I substituted the red peppers flakes for sriracha and the soy sauce for coconut aminos since I love the flavor of it. I make a tray with different toppings and everyone makes their own bowl based on their preference. I serve mine over salad and riced cauliflower and make either jasmine rice or brown rice for the family. XOXO #querico
Marcia Vickman says
I made this exactly according to your recipe using tofu and tamari sauce. It was absolutely amazing! My family raved about it. We thought it was better than what we’ve eaten at restaurants. The marinade made the best tofu I’ve ever had. I will be using it again and again!
Thank you!
Aaron Grain says
Thanks for the recipe. I seared the tuna for 1 min total and it looks great. Tastes amazing. Christmas Eve family dinner tonite. Thank you!
Jessica Gavin says
Great job Aaron!
Bobafette says
Halved soy sauce, mayo sriracha to rice, soy nuts, mango bits…seared tuna but so much tastier better raw…imo
wendy says
looks so refreshing and healthy, hi I live in addu city which is an island in the Maldives, tuna is the most popular fish to eat here but I don’t know of anyone who eats it raw, so I would like to introduce it to my friends here and see how it goes. As the tuna comes straight from the Indian ocean to my house I am presuming it is sushi grade, or am I wrong. Please advise and thank you for your amazing recipes, I will surely try to get through them all.
Jessica Gavin says
I would definitely speak with the purveyor of the fish from your incredible island and make sure it is safe to eat raw.
Bobafette says
Has to be frozen at certain temp for certain amount of time to kill any parasites. .use frozen tuna.
Marnie says
I order the Tuna Poke Bowl at a restaurant called Cactus Club all of the time and it’s my favorite dish. Your recipe sounds identical to what is included in it but they serve it with an amazing sauce (I think it’s whitish in color and creamy) any idea what the dressing/sauce might be?
Samantha says
Just made your ahi tuna poke bowl! So delicious ! Will definitely be making it again ! Thank you !
Karen says
Just made this using quinoa instead o f rice. I used spiralized carrots, beets and red cabbage as well as cubed avocado and cucumber.
Thanks for the recipe. Going to try salmon tartar in avocado boats tomorrow.my boyfriend’s determined to use at least 15 pounds and your recipes will help get him there.
Marcus says
Hello, is dry seaweed(kelp) the same as seaweed salad? Can you soak or blanch the dry seaweed to make it like normal stringy seaweed salad?
Wendy says
I had a Poke bowl several months ago and have wanted to make one ever since. I have searched for recipes and finally decided to try this one. It was exactly what I wanted and it was so delicious. I made the pickled cucumbers and the lime ginger sauce. So so delicious!
Alejandra says
Hi Jessica! Great recipe!! I added to the tuna sauce: splash of lime juice, shredded ginger, garlic and a teaspoon of sesame oil. Added seaweed salad and some wanton chips from your tuna tartare recipe!!! The crowd loved it, made it for 10 people. Greetings from Panama in Latin America! Thanks for sharing!
Jessica Gavin says
Thank you so much Alejandra! Those flavor additions and the baked wontons make it extra tasty. I love meeting new friends! I’ve traveled to Panama, what a lovely country 🙂
Andy says
Greetings from Australia.
We just had this for lunch with tuna and salad ingredients that I had…. red cabbage, tomato, cucumber, carrot, snow peas.
Delicious… we will have it often now!!
Dane Porlas says
Can you use your platform you have here to educate people and not say ahi tuna. Ahi is tuna.
Christina says
I am going to make this tonight. Do you think Ponzu sauce would be a nice addition?
Jessica Gavin says
Hi Christina! Will you be adding it in addition to the soy? If so, just add a small amount at first to taste since it has some vinegar in it with citrus notes. I’m not sure if it will be too much since there is already rice vinegar in the recipe. I would not do a 1:1 substitution for the soy sauce. Maybe even a squeeze of lemon or lime would be nice instead 🙂
Brenda says
I made this with less soy sauce. I added Sriacha, red onion, avocado, lime, wasabi sesame seeds and imitation crab. I ate it on top of sushi rice. It was great!
Jessica Gavin says
I love all of your substitution ideas Brenda, I can’t wait to try it myself!
Mindy says
Eat within two hours? Is that a safety thing or flavor thing. I am making this tonight for a late dinner around 9pm. If there are leftovers I know my husband will want to take it to work in the morning. Is this safe?
Jessica Gavin says
Great question Mindy! The suggestion is to eat it right away, or you can marinade it longer for extra flavor infusion. If you husband is eating it tomorrow for leftovers, just make sure to cover it an airtight container refrigerated. I would not keep it longer than 24 hours before eating.
Mindy says
Delicious!!! I used 1/2tsp hot chili sesame oil and 1tsp of regular sesame oil, added cucumber and avocado. So Good. Thank you for sharing.
Jessica Gavin says
Yay Mindy! I love the addition of the hot chili sesame oil, yum. You are welcome!
Richelle says
I just made this and it’s soooooo good and easy to make. Definitely will be in my monthly rotation now. Trying to get my family eating healthy and this ones a winner. Thanks so much for sharing
Jessica Gavin says
Whoo hoo Richelle! I’m so happy that you enjoyed the tuna poke bowl recipe, our family favorite too 🙂
Di says
My husband just got back from Cabo. He CAUGHT and brought home fresh tuna which is now frozen. How do I know if it is POKE elgible?
Jessica Gavin says
Wow Di, that’s amazing! If you want to be safe, I would not eat it completely raw. Tuna has a lower chance of containing parasites, especially if it’s been from at -4 degrees for at least a week, which helps to get rid most of the parasites if any are present. However, I think since it’s fresh caught I would suggest to perhaps sear the outside and serve in that preparation or completely cook it. May I suggest this recipe: https://www.jessicagavin.com/sesame-crusted-ahi-tuna-with-soy-ginger-lime-sauce/
Di says
Thank you so much for the prompt response. I do so want to try the POKE , but will for sure sear it first. Great site, thanks.
Christina says
I wasn’t able to get sushi tuna but I did find some tuna steaks at a local market I seared it to be safe and it was still delicious. I hope to find a place that sells sushi grade soon. I added a soft/med boild egg and cut up dried seaweed to mine and it was to die for. I also added a tad more rice vinegar I can’t get enough of that stuff. This is definitely a new regular in my house.
Jessica Gavin says
Wow, you are making me drool! I love the idea of adding the egg and seaweed, yum! So smart to sear the tuna first! Rice vinegar is so good 🙂 Thank you for making the recipe Christina!
Lolly L says
I bought some salmon filet, can I do same instructions
Jessica Gavin says
Hi Lolly! Do you happen to know if the salmon is sushi/sashimi grade? I would recommend only eating seafood raw if it’s been designated with that labeling, or purveyor/deli person if it’s ok to eat raw.
Roxane H says
I had a Poke bowl a couple of times before and loved them. This was super easy to prepare and I was shocked that my husband like it too. I have lost 55 pounds this past year by diet changes and these recipes will make it easy to keep the pounds off. Thank you.
Jessica Gavin says
That’s so awesome that you and your husband enjoyed the recipe Roxanne! You are incredible with what you have changed with diet changes, you are a rockstar! Looking forward to sharing more recipes with you 🙂
Laura says
I just made this recipe and it’s so delicious and quite easy too! Thanks so much for sharing. Looking forward to trying more of your recipes!
Jessica Gavin says
I so thrilled to hear that you enjoyed the poke bowls Laura! I love making it when I want a quick and light meal. Looking forward to sharing more recipes with you!
Lindsey @ Butter & Type says
This looks SO good. This is making me wish I was back in California instead of cold Chicago. I’m definitely going to make this!
Jessica Gavin says
Thank you so much Lindsay! I’m going to Chicago in April so I can’t wait to visit one of my favorite cities again 🙂 Let me know how you like the recipe!
Susie says
I am trying to find a specific recipe that was used at an Asian Tapas restaurant in Laguna Beach. I think this might be VERY close…..it had a sweet taste with an overpowering smell of toasted sesame and ginger.
Chicago girl here, been in Los Angeles 18 years….I was just in Chicago, I miss it still. The grass always seems greener on the other side…. Chicago is really amazing and a “real’ city.
Erin (Platings and Pairings) says
This looks SO amazing Jessica – Can’t wait to try it!
Jessica Gavin says
Thank you Erin! I would love to hear what you think 🙂
Noah Roberts says
This is a great recipe! I have made this many times, and it’s always a hit. Thanks so much for sharing.
Lisa says
I love your photos, it’s making me hungry!
Jessica Gavin says
Thank you so much Lisa!
Barbara says
Sounds delicious. Cant wait to try
Jessica Gavin says
Thank you Debra! Please let me know how you like the recipe if you give it a try 🙂
Debra Sidebottom says
Just had salmon tartare in avocado boats last night and now I’m going to try this recipe tomorrow night. Always looking for fresh fish ideas since I’ve been eliminating carbs from our menu. I can’t wait to try this recipe out!
Jessica Gavin says
Hi Debra- I can’t wait to hear if you like the recipe! Please let me know how it goes 🙂
Linda Christopherson says
I am from Wisconsin, but order Poke whenever I’m in Chicago. I love Poke without any rice at all, and order it with only greens as a base — a standard choice here. Hardly a carb in sight, although I enjoy edemame and avocado on top with lots of crunchy veggies.
Rosemary Postlewait says
I am glad that you included searing the fish before cutting. I grew up in Hawaii where we ate this kind of thing all the time without problems, but since then have not eaten raw fish because I had learned about microbial contamination. Hope to try it again.
Jessica Gavin says
Hi Rosemary! That is so awesome that you grew up in Hawaii, what island? I hope you get a chance to try the recipe 🙂
Steve says
Yeah!!!! Can’t wait to try these, they’re my favorite and I miss the poke shops in OC!
Jessica Gavin says
I hope you can find some good fish in Michigan Steve 🙂 You can throw a POKE party!