Kimchi ahi poke recipe
About all of the ahi poke recipe, I was so excited, sat on the lanai munching on them, we purchased several varieties our first afternoon in the sunshine. Though at several great places across the island, we indulged in poke, surprisingly at the local grocery deli it was our favorite. From the crunchy kimchi, We loved the creamy spice of the chili mayo and the additional kick.
We couldn’t kick the habit when we returned home, and though a few had ahi poke recipe on the menu at the time, of our local restaurants, and that we were after, it wasn’t the Spicy Kimchi Ahi Poke. To satisfy that craving, I made this kimchi poke recipe.
This ahi poke recipe is SIBO, Keto, Paleo, and Whole30 friendly and as long as you have access to quality it’s super easy to make (and sustainable) sushi-grade fish. In the Portland area, at places like Flying Fish Co, I was lucky to have access to sustainably sourced fish, and even our local Whole Foods. There are several great options for online ordering If you don’t have access to a local fishmonger.
We love to eat this ahi poke recipe on a bed of salad greens, if we’re feeling carby, this dish can be thrown together in 10 minutes or less, on top of cauli rice, or even traditional white rice. This sauce is also great on salmon If you’re not feeling ahi tuna.
Let’s Make this delicious Ahi Poke Recipe!!
To purchase quality sushi-grade fish, though we make an effort, I would not keep this dish for more than 24 hours in the fridge. You’re going to devour this. leftovers? No chance.
Check the Nutrition Facts Here
Ahi Kimchi poke recipe
- 1 ripe avocado diced
- 1 lb sushi-grade ahi tuna diced to roughly 1 inch
- 1/4 c mayo
- 1/2 tsp sesame oil
- sesame seeds optional
- 2 tbsp sriracha
- 1 tbsp soy sauce
- 1/2 c kimchi
- chopped green onion optional
- Add diced tuna In a medium mixing bowl.
- Add sesame oil, soy sauce, sriracha, mayo to the bowl and toss to combine.
- Add kimchi and diced avocado to the bowl and gently combine.
- Serve on top of cauli rice, salad greens, or traditional rice and top with a sprinkle of sesame seeds and chopped green onion if desired.