Poke (Hawaiian raw fish salad) is incredibly popular right now. It seems like every other week I see a new poke shop pop up around the corner. Really, this is a nonissue for me since I love it! I love the ‘build your own’ poke bowl component of it… that it’s customizable and is relatively healthy. I typically order my poke bowls half white rice, half mixed greens, salmon and octopus, and all the veggies. It’s like a Chipotle for fish lovers.
I first had poke in Hawaii a few years back. I was immediately impressed by quality, texture, and the refreshing quality it offers. We were lucky enough to have a friend whose coworkers go deep sea fishing and she brought over pounds and pounds of the freshest and highest quality fish I have ever tasted.
So what did we do with it? We made sashimi and a large bowl of poke to eat with tortilla chips. We already had all the ingredients in the house, it was super easy to make, quick, and gratifying.
- 2 lbs fresh (high quality) tuna or salmon, cubed
- 6 tablespoons soy sauce (or coconut aminos)
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon toasted sesame seeds
- crushed red pepper, to taste
- salt, to taste
- 3 oz sweet onion, thinly sliced
- 2 scallions, thinly sliced
- 3 cloves of garlic, finely diced
- serve with steamed white rice or tortilla chips to
- top with avocado, optional
- Add cubed fish, sliced onion, scallions, garlic, and the rest of the sauce ingredients in a large bowl, gently fold to combine. Taste and adjust with more salt, soy sauce, sesame oil, honey, or crushed red pepper as desired. Let sit 5 minutes at room temperature, then serve on its own, with tortilla chips, or on top of steamed rice.
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