We've made so many friends on the Hawaiian islands, and now along with them, we've made so many fantastic new recipes! Our dear friend Nicole Oda offers us this beautifully fresh and simple Poke recipe.

 Poke is a native Hawaiian dish, using one of the islands' greatest resources: seafood! In the native language, 'poke' is the verb for "section," or, "to slice or cut." Islanders traditionally made poke with aku (an oily tuna), or he'e (octopus), but feel free to use your favorite sushi-grade, local seafood. 

The Mizuba matcha twist, you ask? Our favorite matcha salt, of course! Mizuba matcha salt delivers wonderful vegetal notes to the rice, and elevates the tuna's natural, meaty-sweetness to a whole 'nother level of umami. You couldn't ask for a better seasoning for this quick, melt in your mouth lunch or dinner. 

Hawaiian Matcha Salt Poke

Prep/Cook Time: 45 min

Serving Size: 4

Ingredients:

• 2 lbs fresh sushi grade Tuna (Ahi Tuna belly, or toro if you can get it. We bought fresh local fish from Nico’s Fish Market, on Oahu, HI). 
• 3 shallots (thinly sliced or minced)
• 3 green onions (thinly cut)
• 1 tsp freshly grated ginger
• 3-4 minced garlic cloves
• 1/2 cup shoyu (soy sauce)
• 1 tsp sesame oil
• 1/2 tsp crushed red pepper flakes
• 1 tsp Mizuba Matcha Salt
• 1 tsp Chinese chili sauce
• Sesame seeds
• (Optional 1 cup diced pineapple or mango)
• 2 cups rice
• 4 cups water
• Furikake Rice Seasoning
• Mizuba Matcha Salt

Method:

• Cut Ahi tuna into 1” cubes (you can also usually buy pre-cubed fresh tuna)
• Combine all ingredients and refrigerate for at least 30 minutes (or up to a couple hours)
• Letting the poke marinate longer allows all the ingredients and sauce to fully set resulting in a much richer taste! Trust us. 
• Rinse the uncooked rice to discard excess starch
• In a medium saucepan combine water and rice, bring to a rolling boil, and reduce heat to a simmer for about 20 minutes, or until water is completely gone and rice is cooked
• Place the rice in a bowl or serving dish, and sprinkle desired amount of Furikake Rice Seasoning and Mizuba Matcha Salt
• Serve alongside poke
• Accompany this dish with slices of fresh avocado, pickled ginger, and radish slices

Dessert? Yes please! 

 ...why not finish your lunch with a big slice of Okinawan sweet potato and haupia pie?  Hint: use Lox Stock & Barrel's awesome recipe, sprinkled with a touch of  #MizubaMatcha salt. Here, our salt adds a nice layer of sweet and salty complexity  We love experiencing our salt's umami in so many new facets!

E ‘ai kāko! Hawaiian for “eat and enjoy!"