I discovered poke in Hawaii. I love it there. Its florescent beauty is unparalleled. Unfortunately my museum job didn’t pay well enough to sustain a life in paradise.
Newly popular on menus of Mainland restaurants, poke has long been a stable of Hawaiian supermarkets. Chunks of raw fish dressed as a salad, it’s similar to ceviche, except the dressing is savory rather than citrus.
Although nouvelle interpretations of this dish are easy to find, my recipe pays tribute to the traditional presentation of this Hawaiian favorite. I did make a few changes to the classic bowl. Usually served on a bed of white sushi rice, I made it healthier by substituting short grain brown rice.
Like sushi, the quality of this dish is reliant on using the freshest fish possible. Go to a fish market instead of the grocery store.
Ahi Tuna Poke Bowl
1 cup short grain brown rice
2 cups water
Pinch of salt
Rinse the rice. Put all the ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and cook approximately 45 minutes until tender (or follow the package directions.)
1 1/2 teaspoons soy sauce
1 teaspoon sesame oil
1 1/2 teaspoons rice wine vinegar
1 shake Sriracha
1 teaspoon minced garlic
1 teaspoon grated ginger
Whisk sauce ingredients together.
¾ lb. ahi tuna, cut into 1 inch pieces with a sharp knife
1 green onion, white part only, sliced
Add the tuna and onions to the sauce and refrigerate 1 hour.
2 grated carrots
1 avocado cubed
Make a bed of the brown rice in a bowl. Arrange the tuna, avocado and carrots on top of the rice. Sprinkle with sesame seeds. Serve with soy sauce and Srircha on the side.