The Extraordinary Ease of Making Authentic Poke

(Last Updated On: March 7, 2018)

Poke

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.

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Ahi tuna poke bowl

Poke Bowls

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.

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soy sauce

Brown Rice

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.

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brown rice

Fresh Fish

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.

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ah tuna

Ahi Tuna Poke Bowl

Brown Rice

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.)

Sauce

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

sesame seeds

soy sauce

Sriracha

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.

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