Learn how to make Shoyu ʻAhi Poke

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Chef Lee Anne Wong, our Executive Chef and owner of Koko Head Cafe in Honolulu, Hawaiʻi, is back! In this video, she shows us how to make a local favorite - shoyu ʻahi poke!

Shoyu ʻAhi Poke


  • 1 lb sashimi grade boneless fish (ahi, salmon or marlin)
  • 4 oz Maui onion, sliced thin and rinsed
  • 2 green onions, cleaned and sliced thin
  • 1/2 cup shoyu
  • 1/4 cup sesame oil
  • 1/2 tablespoon sugar
  • 1 heavy pinch of red alae sea salt
  • 1 tablespoon inamona (kukui nut), or toasted chopped macadamia nuts


  1. Dice your fish into 3/4" cubes.
  2. Slice your onion thin, going along the grain and rinse well under cold water.
  3. Mix the fish with the sliced onion and chopped green onions.
  4. In a separate bowl, stir the shoyu, sesame oil and sugar together until dissolved, pour over the poke. 5. Sprinkle a pinch of alae sea salt and mix well. Transfer to a serving vessel then sprinkle with inamona or chopped macadamia nuts. You can refrigerate and serve within 24 hours or enjoy immediately!

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