Recipe: Spicy Ahi Poke from The Buffet at Hyatt
The Hawaii classic ahi dish with a kick.
We invite you to experience a multicultural culinary journey that exemplifies the diversity found within the people and mana (spirit) of Hawaii. Our menus reflect the freshest and most indigenous ingredients available throughout the islands.
Inspired by the beautiful flower of Oahu, the Pua Ilima, and the pure rain waters of the Koolau Mountain Range, our chefs craft food that reminds us of special gatherings with our ohana (family) that are both sustaining to the environment and the soul.
Nui ke aloha,
Jeff Kapuuwaialoha Szombaty, Executive Chef
The Buffet at Hyatt, Hyatt Regency Waikiki Beach Resort & Spa
2424 Kalakaua Avenue, (808) 923-1234, waikiki.regency.hyatt.com
Spicy Ahi Poke
1 lb. sashimi-grade ahi (fresh or flash frozen)
About 1 tbsp soy sauce, to taste
About 1/2 tbsp sesame oil, to taste
2 scallions, chopped finely
1/4 onion, sliced (optional)
2 tbsp mayonnaise or Japanese mayonnaise
2 tbsp sriracha sauce (adjust depending on how spicy you like it)
2 tsp tobiko or masago, if you feel like splurging
Directions for the Poke
1. Combine in a bowl with 1 tbsp soy sauce, 1/2 tbsp sesame oil and 1 chopped scallion. Use enough soy sauce or sesame oil to coat the tuna thinly.
Chill in fridge for about 30 minutes. (See recipe for regular shoyu poke.)
2. Combine mayo, sriracha, remaining scallions (reserving a bit for topping), and 1 tbsp tobiko or masago, whisking briefly until combined.
When tuna is chilled, add the spicy mayo and mix gently until fully coated.
3. Top with a bit more tobiko and scallions, and serve! The poke will be good for up to one day, but is best eaten fresh.