ʻUlu Poke Recipe

This ʻUlu poke recipe was shared with us from KHF's ʻĀINA Educational Specialist Dr. Summer Maunakea. Check out more ono ʻulu recipes from our ʻOno ʻUlu Recipes from ʻĀINA Chefs & Staff here!

Ingredients:

• 2 cups ʻulu, steamed and cut into ½ inch cubes
• 2 tablespoons coconut oil or olive oil
• sea salt
• 1 thinly sliced green onion
• 3 tablespoons ground macadamia nuts
• 2 tablespoons furikake
• 1 tablespoon shoyu or low-sodium soy sauce
• 2 teaspoons sesame oil
• Juice and zest from ½ a lime
• 1 tablespoon, or to taste, ʻinamona (finely chopped and toasted kukui nut), optional

Directions:

1. In a large bowl, mix the steamed ʻulu with the coconut oil and sea salt.
2. Toss in the rest of the ingredients.
3. Serve on ti leaf plates!

Tip: The key to making ʻulu poke as ‘ono as possible is adding whatever local flair you have available. Some additional toppings include limu (seaweed), shaved dried fish such as ‘ahi, ‘aku, or a‘u (swordfish), or even local smoked pork or venison. You can also add diced tomato and cucumber and it would be very tasty!