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Sweet Onion Poke

This turnt up tuna will melt your face off with its killer flavors, and we’re not even cooking it.  Poke baby! 

Just under 15 minutes
2 Hot-tips
We’re eating raw fish, let the hurl fest commence, we’re all gonna die! Chilax. Find your favorite fishmonger, ask for sashimi grade fish, and you will live to see another day. You may even bank some days, raw fish is ridiculously healthy for you. In under 15 minutes, you can be transported to a tropical Hawaiian gas station, on a street corner, enjoying your poke. Not selling it? Fine, you can be transported to a white sandy beach, with crystal blue water, being served a sweet onion poke bowl by a sun-kissed cabana boy or hippy hula girl. Better?

must-have

quick cooking rice
about 2 cups (equal parts rice and water)
ahi tuna
1 fillet
green onion
2, green and white parts
sweet onion
½
soy sauce
2 tablespoons
sesame oil
1 tablespoon
sesame seeds
about 2 teaspoons

staples

salt

totally optional

sashimi grade salmon or halibut or scallops
in place of tuna

Preparation

Rice prep
Place a small pot over high heat. Add equal parts water and rice to the pot, bring to a rolling boil, immediately cover, and remove from heat.
Build a bowl
Find a large bowl. Grab your fish and slice into cubes. Take your green onions, trim the roots (see hot tip!), and slice on the bias (diagonally) to release all the flavors. Now grab your sweet onion and, following the lines, slice it as thin as you can. Throw your fish and all of the onions into the bowl and toss to combine. Now add the soy sauce, sesame oil, and sesame seeds.
Plate!
Grab a plate and pile rice onto one side. You don’t want to mix hot rice with cold poke, it will cook the fish, defeating the purpose of poke. Pile some poke alongside the rice. Garnish with a bit more scallion, if you’re feeling fancy. Done!
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