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“My preschoolers are sushi fiends, and we literally have to save to take them to a sushi bar. We use this to tide them over between trips. This is an easy and versatile dish that can be used as entree, appetizer, or salad. While this is typically a Hawaiian dish that is readily available on the west coast(where I grew up), it hasn't made it's way to Washington DC. There are probably hundreds of dressing and fish combinations that can be classified as Poki, but this is the one I like.”

Ingredients Nutrition


  1. Blend all ingredients EXCEPT the tuna in a non-reactive bowl.
  2. Mix well, taste and season, adding salt as necessary.
  3. Use as much of the sesame oil and the red chili sauce as you like-- or can stand.
  4. Cut tuna into small, uniform bits approximately 1/2 inch square or so.
  5. (I like my morsels on the small side.) Gently toss the tuna in the dressing and let sit in the refrigerator for 30 minutes.
  6. Serve as an appetizer with shrimp chips (the kind that you get at the Asian grocery store and fry yourself) or fried wonton chips.
  7. Serve as an"entree" dish with steamed short grain rice.
  8. Serve as a salad over seaweed or lettuce.
  9. A note on the ingredients-- this is a raw fish dish, so it's very important to get sushi/sashimi grade#1 tuna from a reputable seafood supplier.
  10. Any tuna will work, but I've used Ahi and Big Eye (Yellowtail) most often.
  11. As you prepare the fish, make sure that your utensils are very clean and cool or cold.
  12. The roasted sesame oil should be the Asian kind.
  13. If you can't find the Vietnamese red chili sauce, crushed red pepper or wasabi paste would be great substitutes.
  14. Poki doesn't keep well, so make only as much as you're sure to eat in one sitting.
  15. If you're putting this on a buffett, stick the bowl on a bed of ice or else it'll start looking a bit gray.

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