Poké Pockets

4 - 6 people
Prep Time:
00h 20
Cook Time:
00h 00

This shoyu ahi tuna and spicy tuna is on a bed of sushi rice and wrapped with Inari Age. Inari Age is a deep-fried tofu pocket that was made simmer in sweet and savory dashi-based broth. It's vegetarian but if using kombu dashi you can enjoy the inari age vegan too!

To make at home poke, I love to get them from AnnaSea Foods Group which is a family owned business started in Seattle in 2000. You can find them at Uwajimaya, H-Mart, and at Sprouts. If you aren’t local, I’d suggest ordering the Shrimp from City Pier Seafood.

You can view this inspiring recipe on Annie's blog - Through Annie's Window

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Ingredients and Method


  • 8 Inari Age pockets
  • 1 cup cooked sushi rice
  • 1 tablespoon white rice vinegar
  • furikake seasoning, garnished
  • 1 tuna steak, diced 1-inch cubes
  • 2 tablespoons soy sauce (shoyu) + more to taste
  • 1 tablespoon sesame oil
  • 1/4 teaspoon Hawaiian salt + more to taste
  • 1/4 cup sweet onions, thinly sliced
  • 1/4 cup green onions, chopped
  • 2 teaspoons white sesame seeds
  • 1 teaspoon shichimi togarashi (Japanese seasoning)
  • 1 tuna steak, diced 1-inch cubes
  • 2-3 tablespoons kewpie mayo
  • 1 tablespoon sriracha chili sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon shichimi togarashi
  • 1 teaspoon chili oil
  • avocado, diced, optional


  1. Using two mixing bowls, combine ingredients for shoyu and spicy tuna. Cook your sushi rice and allow it to cool completely until building your pockets.
  2. Take 1 inari age, spread it open, take 1-2 tbsp of rice and roll into a ball. Fill the rice in the inari pocket and spooned ahi tuna on top. Sprinkled furikake and enjoy!