Hawaiian Shoyu Poke Sauce

Name: Hawaiian Shoyu Poke Sauce
Prep time: 10 min
Cuisine: Hawaiian
Ingredients: Soy sauce (shoyu) — 80 ml (1/3 cup); Sesame oil — 15 ml (1 tbsp); Rice vinegar — 15 ml (1 tbsp); Sugar — 10 g (2 tsp); Sweet Maui onion, finely diced — 1/2 small; Scallion, chopped — 2; Toasted sesame seeds — 10 g (1 tbsp); Fresh ginger, grated (optional) — 5 g (1 tsp)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

10 min

Prep

0 min

Cook

Ingredients

Soy sauce (shoyu) — 80 ml (1/3 cup)
Sesame oil — 15 ml (1 tbsp)
Rice vinegar — 15 ml (1 tbsp)
Sugar — 10 g (2 tsp)
Sweet Maui onion, finely diced — 1/2 small
Scallion, chopped — 2
Toasted sesame seeds — 10 g (1 tbsp)
Fresh ginger, grated (optional) — 5 g (1 tsp)

Method

Combine soy sauce, sesame oil, rice vinegar and sugar in a mixing bowl; whisk until sugar dissolves.
Stir in finely diced sweet onion.
Add chopped scallion and grated ginger if using.
Sprinkle in toasted sesame seeds.
Toss with fresh cubed raw fish (traditionally ahi tuna) just before serving.

Cultural Background: A soy-based marinade for raw fish, shoyu poke sauce reflects Hawaii's Japanese plantation-era immigrant heritage fused with native Hawaiian poke (cut raw fish) tradition, now the defining flavour of Hawaii's globally popular poke bowls.

Tips: • Sweet Maui onion gives an authentic mild sweetness — any sweet onion variety works as a substitute. • Toss the sauce with fish just before serving, as the salt will begin to lightly cure the fish's texture over time.

Variations: • Add a spoonful of chili oil or sriracha for a spicier version. • Add diced avocado or seaweed salad for a fuller poke bowl preparation.

Storage: Refrigerate the sauce (without fish) up to 1 week in an airtight container.

Reheating: Not applicable; served cold, tossed with raw fish. Nutrition (per serving) Approx. 20 kcal, 0.5 g protein, 1.5 g fat, 1.5 g carbohydrate per 15 ml serving.

FAQs: What is shoyu poke sauce traditionally used for? Tossing with cubed raw fish (typically ahi tuna) to make poke, a beloved Hawaiian dish now popular worldwide. What fish is traditionally used for poke? Ahi tuna is the classic choice, though salmon and other sushi-grade fish are also commonly used.