Tuna poke is the new sushi! Poke (pronounced Po-keh) is a staple dish in Hawaiian cuisine. Meaning “to slice”, poke is a raw fish salad made from super , high-quality tuna, sometimes salmon and other fish, that is delicately seasoned with soy sauce, toasted sesame oil, sliced scallions, seaweed and sometimes thinly sliced fresh chilies.
The whole point of pokes are the fish! Super fresh and light, poke is often served with rice and chopped seaweed, like a deconstructed maki roll. In my opinion, pokes are better than sushi maki rolls. When I want to eat raw fish, I want to see the quality of the fish and a tuna maki roll is often chopped up tuna and bits and pieces of tuna scraps. A poke bowl is all about the fish and the quality can be seen and tasted, as it is not covered up by rice.
Fresh Fish Tip: Keep your fish fresh buy storing it on a bed of ice in the coldest part of the refrigerator.
- Prep Time
1 ½ pounds Sushi quality tuna, cut into ½ inch cubes
1/4 cup good quality soy sauce
3 tablespoons toasted sesame oil
Kosher salt or sea salt (or Hawaiian black salt)
Garnishes: chopped seaweed, sliced nori, sesame seeds, toasted coconut, sliced avocado, thawed edamame, coconut milk, sliced scallions, sushi rice, black rice, shredded carrots, grated ginger, macadamia nuts, sliced hot chilies, spicy tofu...and whatever your imagination allows
1. Combine tuna with soy sauce, sesame oil and salt.
2. Place in a bowl with your choice of garnishes.
3. We combined tuna with brown rice, edamame, shredded carrots, sesame seeds, sliced avocados and sliced chilies.
Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.