The Sweet Heat Poke bowl as served at the Big Island Kine food truck at the Humboldt County Fair in Ferndale, California, as seen on Triple D Nation, Season 4.
Recipe courtesy of Big Island Kine Poke

Sweet Heat Poke

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  • Level: Easy
  • Total: 1 hr 20 min (includes cooling time)
  • Active: 20 min
  • Yield: 6 servings
Hawaiian poke is delicious, fun and versatile. You can use just a portion of the sauce, make a single serving of poke and use the rest for something else or even add some of your own favorite ingredients like avocado or daikon radish. I’ve also used this sauce on food like chicken wings and pork ribs.



  1. In small saucepan, add the sugar and soy sauce. Over medium heat, bring the mixture to a simmer, then reduce to low heat. Once the sugar dissolves, add the chopped habaneros and simmer on low for 20 minutes. Remove from the heat and strain the mixture into a mixing bowl.
  2. Add the oyster sauce, sesame oil and sriracha. Mix well with a whisk until fully combined and smooth. Refrigerate until the sauce is completely cooled. The sauce can be refrigerated in an airtight container for up to 3 days.
  3. Add the tuna, green onions and sesame seeds to a mixing bowl along with the Sweet Heat sauce. Mix well and refrigerate for at least 20 minutes. I like my poke best served over hot rice or on a bed of spring mix.

Cook’s Note

I want to preface this recipe with a secret. I only use Aloha brand soy sauce for my recipes. Though you can use your favorite, you may need to play with the recipe a bit if that is the case.