Here is the granddaddy of all the poke recipes. It is our standard ‘ahi poke recipe and what we serve day in, day out at Island Poké. The secret to its success is the sashimi-grade ‘ahi that we allow to stand on its own, without being overwhelmed with too many other flavours. If you cannot source sashimi-grade ‘ahi, ask your fishmonger to advise you on whether their freshest tuna can be eaten raw.

SERVES 4

250 g/1. cups sushi rice

500 g/1 lb. 2 oz. sashimi-grade ‘ahi or yellowfin tuna

2 tablespoons shoyu

1 teaspoon sesame oil

3 spring onions/scallions, finely sliced

1 thumb-sized piece of fresh ginger, grated

OPTIONAL TOPPINGS

2 tablespoons Pickled Ginger

2 red chillies/chiles, sliced

2 spring onions/scallions, sliced

1 avocado, peeled, stoned and sliced

1 tablespoon edamame

2 tablespoons wakame seaweed

1 tablespoon macadamia nuts

2 tablespoons Crispy Shallots

Pineapple-Red Chilli Salsa

dash of sriracha sauce

mixed sesame seeds, for sprinkling

DIRECTIONS

Make up a batch of sushi rice.

Cube or dice ‘ahi or tuna into smallish pieces. Place in a bowl with the shoyu, sesame oil, spring onions/scallions and ginger and gently mix together. Leave for at least 15 minutes for the flavours to combine.

Place the rice in a poke serving bowl, add the poke and garnish with any of the toppings. Add one of the following sauces: sriracha mayo (see below), wasabi crema (see below), or straight sriracha sauce.

SRIRACHA MAYO

Mix together 2 tablespoons sriracha sauce, 3 tablespoons mayonnaise, 2 tablespoons thick yogurt and the freshly squeezed juice of 1 lime.

WASABI CREMA

Stir together 125 g/ ½ cup sour cream, 3 tablespoons crème fraîche, 2 teaspoons wasabi paste, 1 teaspoon light soy sauce and the freshly squeezed juice of 1 lemon. Leave for at least an hour to allow the flavours to develop.

BASIC SUSHI RICE

Rinse the rice at least three times in cold water. Place in a medium-sized pan with 500 ml/2 cups water and bring to the boil. After the water reaches boiling point, reduce the heat to a low simmer and cover with a lid. The rice should absorb all the water and be tender after 20 minutes.

Meanwhile, combine the salt, sugar, rice vinegar and mirin in a bowl.

Tip the rice out of the pan onto a metal tray and spread out so that it cools quickly. You can aid the cooling process by fanning. While fanning the rice, gently pour over the vinegar mixture and combine by running through the rice with a fork. Cover with clingfilm/plastic wrap if not using immediately (the cooked rice should be used within a day).

PINEAPPLE-RED CHILLI SALSA

This is the salsa we use day in, day out and it’s a firm favourite with our customers. It acts as a tart flavour bomb over poke, but is equally useful with fish tacos, and in many Hawaiian dishes. The flavours are best when this is made and served fresh.

SERVES 4

1 medium fresh pineapple

1½ white onions

2 red chillies/chiles

freshly squeezed juice of 1 lime

DIRECTIONS

Peel, core and dice the fresh pineapple.

Finely chop the onions and chillies/chiles.

Mix together in a serving bowl and add a little lime juice and salt to taste.

SB RED SALSA

SERVES 6

6 long red chillies/chiles

3 garlic cloves, peeled

1 tablespoon cumin seeds

400-g/14-oz. can whole

Italian tomatoes

DIRECTIONS

Heat up a cast iron pan until fairly hot. Dry toast the chillies/chiles in the pan until lightly charred on all sides.

Toast the garlic in the pan at the same time. Set aside.

Dry toast the cumin seeds in a small pan until they take on a little colour, but watch they don’t burn.

Grind the seeds using a pestle and mortar.

Put everything in a blender along with the tomatoes and whizz until you have a smooth purée. Add salt to taste.

Allow to cool and stir in some water to loosen the salsa until you have an easy drizzling consistency.

Store in bottles or in the fridge and use within 1 week.

This recipe is extracted from the Island Poke Cookbook by James Porter. Photography by Mowie Kay and published by Ryland Peters & Small. To purchase the Island Poke Cookbook, click here.