Name: Spicy Ahi Poke
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Hawaiian
Ingredients: 1 lb sashimi-grade ahi (yellowfin or bigeye tuna), cubed; ⅓ cup mayonnaise; 1–2 tablespoons sriracha (to taste); 1 teaspoon sesame oil; 1 teaspoon shoyu; ½ sweet Maui onion, thinly sliced; 2 stalks green onion, sliced; 1 teaspoon toasted sesame seeds; 1 tablespoon masago (flying fish roe), optional

Prep15 min + chill

Cook0 min

Total15 min + chill

Serves4

Spicy ahi is the newer style of poke, built around a mayo-sriracha dressing instead of shoyu and sesame oil. It's become the default order at poke counters and poke-bowl chains alike, prized for the way the creamy sauce clings to every cube of fish.

The balance between heat and creaminess is really the whole recipe — taste the sauce on its own before it ever touches the fish.

How fo’ make ’um

Keep the ahi refrigerated until you're ready to cut it. Slice into ¾-inch cubes with a sharp knife.
Whisk the mayonnaise, sriracha, sesame oil, and shoyu together. Taste and adjust the heat before adding any fish.
Add the ahi, onion, and half the green onion to the sauce and fold gently — coat, don't mash.
Taste a cube and adjust sriracha or shoyu as needed.
Chill 15–30 minutes so the flavors settle.
Serve cold over rice, topped with the remaining green onion, sesame seeds, and masago if using.

Local tips

Buy the best sashimi-grade ahi you can find — the sauce is bold, but it can't fix mediocre fish.
Build the sauce first and taste it plain; it's much easier to adjust before the fish goes in.
Don't let it sit dressed for more than a few hours — the mayo breaks down and the texture turns watery.

Keep grinding

More liddis

← All recipes

Spicy Ahi Poke

How fo’ make ’um

Local tips

More liddis

Shoyu Ahi Poke

Lomi Salmon

Misoyaki Butterfish