Stupid-Easy Recipe for Sweet Onion Poke in Seconds (#1 Top-Rated)


We’re eating raw fish, let the hurl fest commence, we’re all gonna die! Chilax. Find your favorite fishmonger, ask for sashimi grade fish, and you will live to see another day. You may even bank some days, raw fish is ridiculously healthy for you. In under 15 minutes, you can be transported to a tropical Hawaiian gas station, on a street corner, enjoying your poke. Not selling it? Fine, you can be transported to a white sandy beach, with crystal blue water, being served a sweet onion poke bowl by a sun-kissed cabana boy or hippy hula girl. Better?

Satisfy your sweet tooth with this easy-to-make recipe for Sweet Onion Poke in Seconds.

1. Info for Sweet Onion Poke in Seconds

  • Cook Time: 12 min
  • Total Time: 12 min
  • Servings: 2
  • Calories: 117.03 kcal

2. Ingredients for Sweet Onion Poke in Seconds

  • 2 cups quick cooking rice (equal parts rice and water)
  • 1 ahi tuna fillet
  • 2 green onions (green and white parts)
  • 1/2 sweet onion
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons sesame seeds
  • Salt (staple)

3. Directions:

  1. Rice prep – Place a small pot over high heat. Add equal parts water and rice to the pot, bring to a rolling boil, immediately cover, and remove from heat.
  2. Build a bowl – Find a large bowl. Grab your fish and slice into cubes. Take your green onions, trim the roots (see hot tip!), and slice on the bias (diagonally) to release all the flavors. Now grab your sweet onion and, following the lines, slice it as thin as you can. Throw your fish and all of the onions into the bowl and toss to combine. Now add the soy sauce, sesame oil, and sesame seeds.
  3. Plate! – Grab a plate and pile rice onto one side. You don’t want to mix hot rice with cold poke, it will cook the fish, defeating the purpose of poke. Pile some poke alongside the rice. Garnish with a bit more scallion, if you’re feeling fancy. Done!
  4. Hot Tip! Fish hack – Slice your fish using long strides and cut against the grain to make beautiful cubes.
  5. Hot Tip! Save the roots – Save the root end of your green onion, saute until crispy, and crumble over salads and such.


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