At his San Francisco restaurant Liholiho Yacht Club, chef Ravi Kapur uses sustainably fished, line-caught ahi for this iconic Hawaiian dish; salmon, cobia, albacore, or halibut would be good too. He spoons the poke onto crunchy crackers made of nori seaweed (this is our take on them), but you could also serve it on a platter, with store-bought rice crackers alongside.

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Credit: Thomas J. Story; Styling: Joni Noe

Recipe Summary test

1 hr 25 mins
Serves 6 (12 crackers)




Instructions Checklist
  • Make crackers: Pour enough vegetable oil into a 6-qt. pot to come at least 1 in. up sides. Heat over medium-high heat to 350° on an instant-read thermometer. While oil is heating, brush 6 nori sheets with beaten egg and top with remaining 6 sheets. Cut each in half. When oil is hot, fry 3 pieces nori at a time until crisp, 2 to 3 minutes. With tongs, transfer to a rimmed baking sheet lined with a cooling rack. Fry rest of nori the same way.

  • Make aioli: In a blender, blend garlic, lemon juice, and yolks until well combined. Add salt and, with motor running, drizzle in 1 tbsp. cold water, followed by rice-bran oil in a thin stream. If it becomes very thick, add a few tbsp. cold water to make a loose, creamy sauce and to keep it from separating. Whirl in 1 tbsp. each Sriracha and tamari, taste, and add more if you like.

  • Make poke: With a sharp knife, cut tuna into 1/4-in. dice and put in a large bowl. Drizzle with tamari and sesame oil. Gently mix with your hands and add more tamari and/or sesame oil to taste. Mix in green onions, ginger, and chile.

  • Spoon poke onto crackers and top with a few drops of spicy aioli. Sprinkle with radishes, shiso, sprouts if using, and sesame seeds. Serve with more aioli on the side if you like.

  • *Find dried nori seaweed on the international aisle of your grocery store, and shiso at Japanese and specialty produce markets. Tuna is among the safest of fish to eat raw--it's not prone to parasites--but buy it from a good market that knows how to handle it.

  • Make ahead: Nori crackers, up to 1 day, stored airtight. Aioli, up to 2 days, chilled.

  • Note: Nutritional analysis is per cracker.


Liholiho Yacht Club, San Francisco

Nutrition Facts

87 calories; calories from fat 67%; protein 6.6g; fat 6.6g; saturated fat 1.3g; carbohydrates 0.4g; fiber 0.1g; sodium 107mg; cholesterol 27mg.