Shoyu Poke is a popular dish in Hawaii, and every time I go home it is one of the first things that I want to eat! Shoyu is the Japanese word for soy sauce. There’s no comparison of the quality of fish that Hawaii offers, which is why it’s difficult to find good poke on the mainland (what locals call the continental United States). Since being gluten free, I’ve been making my own gluten-free shoyu poke (luckily it’s the same recipe I’ve used for years) and all I do is substitute gluten free soy sauce!
This Recipe Can Be Made:
- Gluten Free
- Dairy Free
- Corn Free
- Peanut Free
- Tree Nut Free
Why I Love This Recipe:
- Quick + Easy
- Needs Just 8 Ingredients
- Reminds Me of Hawaii
Pro Tip for Purchasing Raw Fish for Poke:
- Only use fish that is “sashimi grade” – ask the fishmonger
- The best place to find fresh fish is either at a fish market or an Asian market – for those of you in Portland, check out Portland Fish Market!
- Purchase your fish no more than 3 days in advance! Once made, poke should only be kept for another 2-3 days in the refrigerator.
Celiac Pro Tip: While Soy is Gluten Free, Many Soy Sauces are Not
Understanding that soy sauce isn’t typically gluten free can be pretty confusing for people who are newly gluten free. There is a lot of confusion about why most soy sauces aren’t gluten free. The truth is that soy is naturally gluten free, but soy sauces are typically made by combining wheat and soy and fermenting them together.
Learn more about my favorite brands of gluten free soy sauce.
MYTH: Soy contains gluten
TRUTH: Soy sauce is not commonly gluten free because it is often made by combining wheat with soy
Gluten Free Hawaiian-Style Shoyu Ahi Poke
Ingredients
- 1 lb fresh ahi (sashimi grade, cut into 1" cubes)
- ½ small maui onion (sub yellow onion)
- 2 stalks green onions (chopped, green parts only)
- 3 cloves garlic (minced, or grated)
- 3 tablespoons soy sauce (gluten free)
- 1 teaspoon sesame oil
- ½ teaspoon hawaiian salt
- ⅛ teaspoon gochugaru (korean chili flakes) (optional)
- sesame seeds (optional)
Instructions
- Cut the ahi into 1" cubes. Set aside in a medium bowl.
- Cut the onion in half (root to tip) and then into thin slices (⅓-½ cup). Thinly slice the green parts of the green onions (~¼ cup). Add both of the onions into the bowl with the ahi.
- In a small bowl, whisk together the grated garlic, soy sauce, sesame oil, hawaiian salt, and gochugaru.
- Just before serving, gently mix the ahi mixture and sauce together in a medium sized bowl until the ahi is completely coated. Sprinkle with sesame seeds and serve over rice or as a side dish.