Ahi Poke Bowls Born and raised in Honolulu, Hawaii, in a family of true food lovers, the protagonist of this MIYK feature – blogger and cookbook author Alana Kysar – is well known for her exotic yet classic Hawaiian dishes. We had the good fortune to prepare one of the most famous Hawaiian dishes: Poke (raw fish bowl). While this dish stands out for its ingredients of exceptional quality, Alana impresses with her outstanding cooking skills: She is both creative and accurate, traits inherited from her dad.
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  • 1 pound fresh ahi steak (yellowfin tuna), sashimi grade, cut into cubed, bite size pieces
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce, plus more to taste
  • ¼ cup thinly sliced yellow onion
  • ¼ cup chopped green onions
  • ½ teaspoon Hawaiian salt (or Rock sea salt), plus more to taste
  • ¼ teaspoon shichimi togarashi or chili pepper flakes
  • 2 teaspoons finely chopped toasted macadamia nuts
  • 1 teaspoon toasted white or black sesame seeds
  • 1 handful fresh chopped ogo / limu / edible sea moss (optional)
  • Shredded nori (dried seaweed) to garnish
  • Serve with cooked white rice


  1. Place the ahi in a bowl.
  2. Start by adding one tablespoon of sesame oil, soy sauce, sweet onions, green onions, Hawaiian salt, shichimi togarashi or chili flakes, toasted macadamia nuts, sesame seeds, and the ogo/limu (if using). Using your hands or wooden spoons, gently toss together and adjust the seasoning to your liking.
  3. Divide the rice between 2 bowls. Arrange the poke on top of the rice and sprinkle with shredded nori or furikake, serve immediately.

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