Poke Sauce is the perfect way to marinate fresh seafood with tangy, savory, and bright flavors. Prep in minutes with simple ingredients!
This classic Hawaiian Condiment is for more than just poke bowls – try it as a marinade for your summer cookouts, use it as a sushi dip, or as a tangy salad dressing too!
Sabrina’s Poke Sauce Recipe
This rich, tangy, and savory Poke Sauce is the essential topping for fresh seafood poke bowls. Poke bowls are a beloved Hawaiian dish consisting of diced raw fish, usually tuna or salmon, marinated in the sauce then served on top of steamed rice. The bowls also have an assortment of toppings like edamame, seaweed salad, cucumbers, vegetables, and of course more poke sauce. I’ve included marinating instructions for tuna below, but you can use it with other sushi grade fish too. If raw fish isn’t your thing, try it as a marinade or finishing sauce for grilled chicken or shrimp!
Recipe Card
Ingredients
Poke Sauce:
- 1/4 cup low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons sesame seeds
- 1/2 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup green onions , thinly sliced
To Serve:
- 1 pound ahi tuna , sushi grade
- sesame seeds , to garnish
Instructions
Poke Sauce:
- In a large mixing bowl whisk together the soy sauce, rice vinegar, sesame oil, sesame seeds, ground ginger, crushed red pepper flakes and green onions.
To serve:
- Chop the ahi tuna into 3/4″ cubes and add to mixing bowl.
- Stir gently to coat then cover and refrigerate for 30 minutes.
- Top with sesame seeds before serving.
Notes
Nutrition
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