Poke, a traditional Hawaiian appetizer, also known as a "pupu" in the Hawaiian dialect, is famous for making an appearance in luaus or is commonly eaten with friends while drinking a beer. Poke consists of raw fish deliciously marinated or mixed in a variety of sauces that many locals also enjoy eating over rice – a poke bowl. A bit of Sosu Barrel Aged Sriracha can add the perfect amount of smoky, “barrel-aged” heat to the famous shoyu poke, to make it totally ono – or “delicious” in Hawaiian. So whether you find yourself at a potluck, watching a football game, or just “cruising” with your friends, grab your chopsticks and your favorite craft beer and enjoy a bite of Hawaiian flavor with the “Ono” Sosu Shoyu Poke Bowl recipe.
About 4 servings
Prep time: 30 minutes
Marinating time: 30 minutes (optional)
Before we even get to the fish, we have a delicious sauce to make, so begin by heating the sugar in the water in a saucepan over a high heat. Stir continuously and remove the saucepan from the heat once the sugar is melted. Next, mix in the ginger, soy sauce, and sesame oil. Now for the good stuff – add enough Sosu Barrel Aged Sriracha until you’ve reached your desired level of spiciness. (I used two teaspoons for this mixture and it came out pretty spicy.) Return your mixture to a medium-low heat, stirring continuously.
The sauce should thicken fairly quickly (be careful, you don’t want to burn the sugar!), and when it does remove it from the heat and set aside to cool. When the sauce is at room temperature, put it in the fridge so it can get cold (usually about half an hour which you can speed up in the freezer, however, this is also a good time to make your rice). While your sauce is cooling, chop the fresh ahi tuna into cubes.
Then, slice the shallots and green onion.
If your sauce is cold enough, throw in the cubed tuna, shallots and green onion. Mix well and either marinate your Ono Sosu Shoyu Poke in the fridge for about half an hour to extract the most flavor, or just enjoy your Ono Sosu Shoyu Poke straight, over some hot rice.
"Ono" Sosu Shoyu Poke Bowls
2 T brown sugar
¼ Cup water
¼ Cup soy sauce
1-2 t. Sosu Barrel Aged Sriracha (to your desired heat)
1 t freshly grated ginger
1 T sesame oil
½ lb fresh ahi tuna
2 sprigs of green onion
2 Cups of cooked rice
Pickled ginger for garnish (optional)