What is Poke? Pronounced “poke-eh,” poke is a dish that originated in Hawaii and is traditionally made with fresh raw fish and toppings like seaweed, onions, avocado, and cucumber.
When making a poke bowl, make sure to use sushi-grade tuna. Sushi-grade is a term most commonly given to fish, meaning it’s been stored and prepared in such a way that it’s safe to eat raw. You can find Poke Tuna at the market in the freezer directly in front of our meat case.
Start off by cooking rice, which will be used as the base for this bowl.
Other Suggested Toppings
1 lb Sushi-Grade Poke Tuna
1/2 cup thinly sliced yellow onion
1/2 cup sliced green onions
2 tbsp. soy sauce (or more to taste)
1 tsp sesame oil
1/2 tsp Sriracha
In a medium bowl, combine all ingredients. Mix gently, taste and season with more soy sauce if needed.
1 lb Sushi-Grade Poke Tuna
1/2 cup sliced green onion (green part only)
1/4 cup mayo
4 tsp sriracha
1 tsp soy sauce
1/2 tsp salt (to taste)
In a medium bowl, combine all ingredients. Mix gently, taste and season if necessary.
1 lb Sushi-Grade Poke Tuna
1/2 cup sliced green onions (green part only)
1/2 tsp fresh grated ginger
1/2 tsp finely minced garlic
1 tsp sesame oil
1/2 cup chopped kimchi
Salt to taste
In a small bowl, mix the soy sauce, ginger, and garlic. Stir and let the ginger and garlic sit for 5 minutes to mellow.
In a medium bowl, toss the tuna with sesame oil until evenly coated. This prevents the kimchi from “cooking” the fish with its acidity. Add the kimchi, green onions, and soy sauce mixture. Taste and season as needed.
Instead of a bowl, serve your poke on chips or crackers. This makes a delicious appetizer, snack, or even a meal.
