Date: 26th July 2020

Shoyu ʻAhi Poke – Lee Anne Wong


  • 1 lb sashimi grade boneless fish (ahi, salmon or marlin)
  • 4 oz Onion, sliced thin and rinsed
  • 2 green onions, cleaned and sliced thin
  • 1/2 cup shoyu
  • 1/4 cup sesame oil
  • 1/2 tablespoon sugar
  • 1 heavy pinch of red alae sea salt
  • 1 tablespoon inamona (kukui nut), or toasted chopped macadamia nuts


Dice your fish into 3/4″ cubes.  Slice your onion thin, going along the grain and rinse well under cold water.

Mix the fish with the sliced onion and chopped green onions.

In a separate bowl, stir the shoyu, sesame oil and sugar together until dissolved, pour over the poke.

Sprinkle a pinch of alae sea salt and mix well.

Transfer to a serving plate or bowl, sprinkle with inamona or chopped macadamia nuts. Refrigerate and serve within 24 hours or enjoy immediately!


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