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Poki (i don’t even know ye!)

Poki (i don’t even know ye!)

There is a beach town that is about an hour from San Jose called Jaco and it is an awful little town.  Its filthy and full of tourists. Some people love it, but after several visits I never want to go back there ever again.

There was just one problem:

Poki.

There is a restaurant there called Caliche’s Wishbone and they make a Hawaii’an dish called Poki which is a spicy marinated raw tuna over sticky rice that made me want to get nekkid and roll around in the bowl.

I decided that the only way I was going to avoid ever having to go to Jaco again was to perfect a recipe and make it myself. So out of necessity this recipe was born.

Poki
(serves 3)

  • 1 lb ahi or yellowfin tuna cut into 3/4″ cubes
  • 1/16 c tamari sauce (you can also use low sodium soy sauce)
  • 1/6 c water
  • 1 tbs olive oil
  • 1 tsp thai spicy chile oil (more if you like it spicier
  • 1/4 c chopped scallions
  • 1 tbsp black sesame seeds
  • 1 avocado cut into 3/4″ cubes
  • 1 c  sticky rice (jasmine or sushi rice will do)
  • 1tbsp Mirin or rice wine vinegar (optional)
  1. place cubed tuna in a non-metallic bowl (this is important because it will turn your tuna brown where it touches the metal!) with tamari, water, both kinds of oil, scallions and sesame seeds.
  2. mix ingredients well with a spoon.
  3. place covered in the refrigerator for 2 hours.
  4. Cook rice with Mirin or rice vinegar for sushi rice flavor

To serve: scoop tuna mixture over  1/3 c cooked rice and garnish with avocado cubes

Disclaimer: Im not great at exact recipe measurements when i make something, so these are estimates; however ive done it a bunch of times so they are pretty darned close.

9 Comments

  • YUM. I’m gonna make this! it actually looks easy enough that I wouldn’t mess it up too bad.

  • you can absolutely make this.
    its amazing and i have a secret:::
    you dont actually have to leve it in the fridge for 2 hours if you get sushi grade tuna (which most of it in the stores is)
    let me know how it comes out!

  • Oh I will. Just gotta find some good tuna.

  • Ya! Tuna is one of my favorite things. I will be making this for sure.

  • after talking to a few people :::coughTheHuncough::: vegans or vegetarians could substitute tofu or tempeh for the tuna.
    My suggestion is to cut back on the amount of soy sauce you use.
    Maybe 3 tablespoons to 1/16 cup of water and mix the 2 together before pouring them over the tofu. i think if you use the amount of soy that you’d use for tuna it would be much too salty because the tofu sucks up more liquid than tuna.
    if anyone makes it, please let me know how it comes out.
    i might even try it myself.

  • Aww, the famous Poki, I wish we had found tuna in Manzanilla. I really want to try this!!

  • OK so I went to make this, and then realized I’m a little scared of working with raw tuna.

    Can you tell me more about how to be safe with it? How to find good tuna? Is there anything in particular I need to know, or should I just take the plunge?

    I can practically taste this right now, can not wait to eat it. fyi.

  • Hun!
    Raw tuna is really ok as long as you cant smell it. I know that sounds crazy but even when i go to sushi restaurants, if i can smell fish, im out of there.
    Fish, when its fresh, shouldnt smell “fishy”.
    Go to a good seafood store and ask them how fresh the Tuna is.
    I eat raw tuna approximately 20 times a month or something crazy like that. Even when i cook it its like i barely put it near the heat.
    Dont be scared! just ask the people selling it and give it a whiff.

    and just a reminder that you dumpster dive.
    ballsy.
    eating raw tuna,
    not that ballsy

  • LOL! Message received. I’m a try it.

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