Spicy Mayo Poke & Spicy Shoyu Ginger Poke

Spicy Mayo Poke & Spicy Shoyu Ginger Poke

Nick and Annie enjoy poke because it’s so versatile and you can cater it to whatever craving or taste you want to satisfy. Annie loves when Nick makes poke with fish they’ve caught or shared from friends.

Poke recipes

You can make many substitutions and add and subtract most of the ingredients in any poke recipe.

Some of our favorite substitutions for the protein are salmon, albacore, hamachi, shrimp, and tako. We tend to use toasted sesame oil and/or hot sesame oil in place of each other so if you can’t find black sesame oil, use one of those. We find most of our ingredients at the grocery market but some ingredients, like the hot pepper powder, we found at our local Asian markets. If you don’t have shoyu sauce, use soy sauce. We mostly eat our poke with fried wontons, little nori squares, and rice, or will make an extravagant poke bowl with all of our favorite fixings. Some things we love to add to our poke bowls are cucumbers, edamame, crab salad, spicy tuna, carrots, jalapenos, and tempura crunch. Don’t skip refrigerating your poke after combining the ingredients. Letting it marinate for an hour or so makes a big difference. Taste your poke before refrigerating so you can add more salt and spices if needed. Enjoy within a day or two.

Spicy Mayo Poke

Poke recipes

Ingredients

  • ¾ -1 pound of tuna (sashimi grade)
  • ½ bunch of sliced green onions
  • ¼ medium sliced white onion
  • ¼ cup of spicy mayo (mix ¼ cup mayo + 1 tbsp sriracha)
  • 1 Tbsp. of tobiko
  • ½ diced avocado
  • 1 ½ Tbsp. black sesame seeds
  • 1 ½ Tbsp. toasted sesame seeds
  • Dash of hot pepper powder
  • 1 Tsp. sea salt/Himalayan pink salt

Directions

  1. If frozen, thaw tuna overnight in the fridge. Pat tuna dry with a paper towel- do not wash with water.
  2. Dice up your tuna using a sharp knife and put it in a medium-sized bowl. Cut into ¾-inch cubes (or a little smaller).
  3. In the medium bowl with tuna, add sliced green onions, white onion sliced thinly, spicy mayo, tobiko, sesame seeds, diced avocado, hot pepper powder, and salt.
  4. Fold it all together and mix so all the pieces of tuna are coated evenly.
  5. Cover and refrigerate for 30 minutes to 2 hours.
  6. Top with spicy mayo, green onion, and sesame seeds.

Spicy Shoyu Ginger Poke

Poke recipes

Ingredients

  • ¾ -1 pound of tuna (sashimi grade)
  • 3-4 Tbsp. of sriracha
  • 3 Tbsp. shoyu (or soy sauce)
    1 Tbsp. of black sesame oil
  • 1 tsp sea salt/himalayan pink salt
  • Dash of hot pepper powder
  • 1 ½ Tbsp. of black sesame seeds
  • 1 ½ Tbsp. of toasted sesame seeds
  • ¼  medium sliced white onion
  • ½ bunch of sliced green onions
  • ½ minced jalepeno
  • 1 Tbsp. of fresh-squeezed ginger juice
  • 1 Tbsp. of tobiko

Directions

  1. If frozen, thaw tuna overnight in the fridge. Pat tuna dry with a paper towel- do not wash with water.
  2. Dice up your tuna using a sharp knife and put it in a medium-sized bowl. Cut into ¾-inch cubes (or a little smaller).
  3. In the medium bowl with tuna, add sliced green onions, white onion sliced thinly, sriracha, shoyu, sesame oil, minced jalapeno, tobiko, sesame seeds, juice of ginger, hot pepper powder, and salt.
  4. Fold it all together and mix so all the pieces of tuna are coated evenly.
  5. Cover and refrigerate for 30 minutes to 2 hours.
  6. Top with sliced green onion and sesame seeds.

Annie Nagel
My name is Annie Nagel and I’m a fishing and foraging addict from Rohnert Park, California. I will fish for anything that will bite but feel most at home fishing the salt. I’m the best version of myself when I’m on the water. My favorite platform is the kayak because I enjoy the added challeng...