Reply to "Bowled over by poke? Get the best in Hawaii"

Can't make it to Hawaii? Poke is incredibly easy to prepare, even if you can't find ahi. Use any seafood that's available, such as salmon. If you're wary about raw seafood, substitute cooked shrimp.

Here's my recipe for shoyu poke, the classic and most popular variety in Hawaii.

Serves 4

1 pound sushi-grade tuna, cut into ¾-inch pieces

½ cup thinly sliced yellow onion

½ cup thinly sliced green onions (green parts only)

2 tablespoons soy sauce, plus more to taste

1 teaspoon sesame oil

½ teaspoon sambal oelek (sambal, a chili paste, can be substituted with chili flakes or sriracha)

1. In a medium bowl, combine the tuna, yellow onions, green onions, soy sauce, sesame oil, and sambal. Fold gently until evenly distributed. Taste and adjust with more soy sauce as desired.

2. Serve immediately, or cover tightly and refrigerate for up to a day. If you let the poke marinate, taste it again right before serving; you may want to add another splash of soy sauce.