Homemade Hawaiian Poke Bowls

poke bowls title

It’s been a while since I posted a recipe but I hope this recipe will make it worth the wait. I first heard about poke from my friend Tricia, and I first tried it at North Shore Poke in Huntington Beach. It’s kind of a Hawaiian fish salad…delicious fresh chunks of fish and seasonings layered on top of either greens or rice. If you like sashimi, you’ll love poke. If you like ceviche, there’s a good chance you’ll like poke too.

The great thing about poke is it’s kind of like the poor person’s sashimi. The fish has to be fresh, but it doesn’t have to be the most expensive cut of fish, and it is kind of just hacked into chunks rather than sliced with precision. That’s good news for those of us lacking professional knife skills ;p!

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I got my fish from our local Japanese grocery just because I trust it a little more to be fresh (high turnover, and they serve sushi and sashimi in the store). I wouldn’t get fish from your local supermarket or Costco or something like that. Go to a good fishmonger’s or farmer’s market, or a smaller grocery store that you trust, because the fish will be raw and can harbor harmful bacteria if you’re not careful. Although I’ve never had a problem, there’s always a risk in not cooking seafood fully.

I love salmon so that’s what I made my poke from. However, some people might find the oiliness of the salmon combined with the avocado to be a bit too rich. Poke is usually made from ahi tuna so you might want to go that route (although salmon tends to be cheaper). Get a good salmon or tuna steak, preferably de-boned and skinned to cut down on prep time. Keep your fish chilled until ready to mix with the sauce.

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Poke Bowls
Serves 2

1 large salmon or tuna steak (about 1 pound)
1 avocado, cubed
cooked white rice, to serve

Sauce
1 small shallot, finely diced
3 green onions, diced
1/3 cup low-sodium soy sauce
2 (ish) tablespoons sugar
1/4 cup toasted sesame oil
1 tsp grated ginger
1-2 tbsp sesame seeds (to taste)
extra green onions

Mix all the sauce ingredients together and let them sit for about 30 minutes so their flavors meld.

Remove bones and skin from fish, and cut into 3/4″ chunks.

Mix sauce together with the fish and avocado and refrigerate until ready to serve. Taste and adjust seasonings. Serve with extra diced green onions, sesame seeds, and soy sauce (I also like to serve it with furikake). Serve on top of steamed white rice that has been cooled to room temperature.

You can easily double all the ingredients to make enough for 4 people.

 

Sharing at SavvySouthernStyle, TheShabbyCreekCottageTatertotsandJello and Remodelaholic!

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