Spicy ahi poke is the crowd-pleaser—the one that turned poke from a Hawaiian local secret into a nationwide obsession. Creamy sriracha mayo, a kick of heat, and buttery ahi tuna come together in what might be the most craveable version of poke ever created.
The Rise of Spicy Poke
Spicy poke is a relatively modern invention, born from the fusion of Hawaiian, Japanese, and American flavors. It started appearing at poke counters in the 1990s and quickly became a bestseller. The combination of creamy, spicy, and umami hits every pleasure center.
Purists might argue it’s not traditional, and they’re right—if you’re looking for the classic preparation, try our Ahi Poke Hawaiian Style. But food evolves, and spicy ahi poke has earned its place in the poke pantheon. It’s the gateway poke for many people—and there’s nothing wrong with that.
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Making the Spicy Mayo
The spicy mayo is what sets this poke apart. You can use store-bought, but homemade takes it to another level:
- 1/4 cup Japanese Kewpie mayo (or regular mayo)
- 1-2 tablespoons sriracha (adjust to your heat tolerance)
- 1 teaspoon sesame oil
- Squeeze of fresh lime juice
Whisk together until smooth. Kewpie mayo is creamier and more savory than American mayo—it makes a noticeable difference.
Ingredients
- 1 lb sushi-grade ahi tuna, cubed
- 3-4 tablespoons spicy mayo (recipe above)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced
- 1 tablespoon tobiko (flying fish roe) – optional but recommended
- 1/2 jalapeño, thinly sliced (optional)
- Sesame seeds for garnish
- Crispy onions or tempura flakes for crunch
Instructions
- Cube the tuna: Cut ahi into 3/4-inch cubes and place in a mixing bowl.
- Add wet ingredients: Drizzle soy sauce and sesame oil over the fish.
- Add the spicy mayo: Dollop the spicy mayo over the tuna. Start with 3 tablespoons—you can always add more.
- Combine: Add green onions and gently fold everything together until the fish is evenly coated.
- Garnish: Top with tobiko, jalapeño slices, sesame seeds, and crispy onions.
- Serve immediately: This poke is best fresh, while the crispy toppings still have crunch.
Heat Level Tips
- Mild: Use 1 tablespoon sriracha, skip the jalapeño
- Medium: Use 1.5 tablespoons sriracha, add jalapeño
- Hot: Use 2+ tablespoons sriracha, add jalapeño and a dash of chili oil
- Extra hot: Add diced fresh Hawaiian chili peppers or habanero. If you love bold flavors and heat, our Wasabi Poke takes a different approach with Japanese-inspired fire.
Building the Perfect Spicy Poke Bowl
Spicy ahi poke was practically made for the poke bowl format. Layer it over:
- Sushi rice or brown rice
- Cucumber slices
- Edamame
- Avocado
- Pickled ginger
- Seaweed salad
- Extra drizzle of spicy mayo on top
- Furikake for the finishing touch
This is indulgent, modern poke at its finest. No apologies necessary. You can also pile this spicy poke onto wonton chips for our Poke Nachos—a guaranteed party hit.
This recipe is part of our Complete Guide to Hawaiian Poke. Discover all our poke varieties!
