AhiAhiYellowfin or bigeye tuna, the usual fish for poke in Hawaii. folded through a spicy mayo, usually finished with tobikoTobikoFlying fish roe: tiny, crunchy orange beads, sometimes dyed black, green or red. or masagoMasagoCapelin roe, smaller and softer than tobiko, and usually cheaper.. It’s rich and creamy, and the heat is the point. It’s still an island poke, sold at the fish counter beside the shoyuShoyuJapanese soy sauce, brewed from soybeans and wheat.. The mayo is usually folded through the fish; drizzled over a bowl, it’s a second sauce rather than the seasoning.
Picks
Creamy, rich, and hot.
- The fish: Ahi
- The seasoning: Spicy mayo, 3:1 KewpieKewpie mayonnaiseJapanese mayonnaise made with only egg yolks (not whole eggs) and rice or apple vinegar, instead of the whole eggs and distilled vinegar most Western mayo uses. to srirachaSrirachaA Thai-style hot sauce of red chili, garlic, vinegar, sugar and salt, smooth and squeezable., with a few drops of lime juice
- Onions, seaweed, and crunch: Green onion, and tobiko or masago on top
- How it’s served: On its own, or over hot rice
Where it comes from
Sriracha and mayonnaise are the base of the popular spicy ahi (Wikipedia).
Why these picks
- Kewpie. It’s made with yolks only and a little rice vinegar, so it’s richer and tangier than North American mayo.
- Lime. It cuts the fat, so the fish still tastes like fish.
- Roe. Small bursts of salt against the cream.
How it fails
- Heavy: too much mayo. Coat the fish; don’t bury it.
- One-note: no acid. Add the lime.
Recipes
Tuna rice bowl uses the same sauce on searedSearBrown the surface of food over high, dry heat. tuna.