Martha Cheng

This is the classic poke, the one that you probably think of when you hear the word. It showcases the evolution of the dish over the decades, with the more prized ‘ahi tuna replacing bony reef fish.

In this poke variation, ruby red beets, slicked with sesame oil and studded with crunchy limu seaweed, give a pretty good imitation of ‘ahi.

This poke is a riff on the particularly irresistible li hing–dusted pineapple, swapping out the li hing with the more widely available Japanese plum paste umeboshi, and adding a touch of heat with shichimi togarashi, a citrusy chili spice blend.