Shoyu poke is what you’ll find at every poke counter in Hawaii. It’s the everyday poke—the one locals grab by the pound for pau hana (after work) gatherings. The name says it all: shoyu is the Hawaiian Pidgin word for soy sauce, and this style puts that savory, umami-rich flavor front and center.
The Soul of Shoyu Poke
What sets shoyu poke apart from Hawaiian-style ahi poke is the emphasis on soy sauce as the dominant seasoning. Where Hawaiian-style balances sesame oil and soy equally, shoyu poke lets the soy shine. It’s a bit saltier, a bit more savory, and absolutely addictive.
This style emerged from the Japanese influence on Hawaiian cuisine. Japanese plantation workers brought their love of shoyu, and it merged beautifully with the local tradition of eating raw fish. The result is comfort food that bridges two cultures.
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Ingredients
- 1 lb sushi-grade ahi tuna, cubed
- 3 tablespoons soy sauce (use good quality shoyu)
- 1 teaspoon sesame oil
- 3 green onions, thinly sliced
- 1 tablespoon sesame seeds (white, black, or mixed)
- 1/2 teaspoon grated fresh ginger (optional)
- Pinch of sugar
Instructions
- Prep the tuna: Cut your sushi-grade ahi into 1/2 to 3/4-inch cubes. Smaller cubes absorb more flavor.
- Make the sauce: In a small bowl, whisk together soy sauce, sesame oil, and sugar until the sugar dissolves. Add grated ginger if using.
- Combine: Place the cubed tuna in a bowl. Add the green onions and pour the sauce over.
- Toss gently: Fold everything together until the fish is evenly coated.
- Garnish and serve: Sprinkle with sesame seeds. Let rest 5-10 minutes before serving, or enjoy immediately.
The Right Soy Sauce Matters
Since soy sauce is the star here, quality matters. In Hawaii, Aloha Shoyu is the local favorite. On the mainland, Kikkoman works well. For a more complex flavor, try mixing regular soy sauce with a splash of tamari or aged soy sauce. If you’re building out your pantry for Hawaiian cooking, our essential Hawaiian pantry guide covers everything you need, including the best shoyu to keep on hand.
Avoid low-sodium soy sauce for poke—you want that full, rich flavor. You’re using just enough to season, not drench, the fish.
Variations
- Sweet Shoyu: Add an extra teaspoon of sugar or a drizzle of mirin for a sweeter profile
- Garlic Shoyu: Add 1 minced garlic clove for extra punch
- Furikake Shoyu: Toss in a tablespoon of furikake rice seasoning for added texture and flavor
Serving Ideas
Shoyu poke is incredibly versatile:
- Over steaming hot rice with a side of mac salad for a plate lunch vibe
- In a poke bowl with cucumber, edamame, and pickled ginger
- As a pupu with crispy wonton chips
- Straight from the container, standing at the kitchen counter (no judgment)
This is the poke that Hawaii runs on. Once you make it at home, you’ll understand why. For a more traditional take, try our Limu Poke, which highlights seaweed as the star ingredient.
This recipe is part of our Complete Guide to Hawaiian Poke. Discover all our poke varieties!
