The poke bowl is a traditional Hawaiian dish that has become a popular street food around the world. In this article, we reveal the traditional recipe and history of this delicious and healthy dish.
Its history is believed to date back to pre-colonial times from Hawaii to New Zealand. The indigenous Polynesians prepared a dish of raw fish seasoned with sea salt and seaweed. The locals cut the freshly caught fish into pieces, seasoned it and combined it in a bowl with rice, fresh vegetables, fruit, nuts and various sauces. It wasn't until the late 1900s that this seafood dish got the name "poke", which means to cut into pieces.
In the 1970s, the dish spread rapidly around the world and became a street food in some countries. However, the dish experienced its greatest popularity with the help of the Instagram social network, as the dish was published in many versions by many travelers and influencers. Today everywhere in the world you can find different modern variations of the poke bowl in restaurants. We have a recipe for such a dish for you prepare at home.
Tuna Poke Bowl
Ingredients
- 450 g of fresh tuna (or salmon)
- 1 tablespoon of sesame oil
- 1 tablespoon soy sauce (or more to taste)
- ¼ cup thinly sliced sweet onion
- ¼ cup chopped spring onions
- ½ teaspoon Hawaiian salt
- ¼ teaspoon chili
- 2 teaspoons finely chopped roasted macadamia nuts
- 1 teaspoon of roasted white or black sesame seeds
- chopped nori (dried seaweed) to garnish white rice
Directions
- Put the tuna cut into pieces in a bowl and season it with a spoonful of sesame oil, soy sauce, sweet and spring onions, Hawaiian salt, roasted macadamia nuts and sesame seeds.
- Gently mix all the ingredients with your hands or wooden spoons and place the mass in the refrigerator for 15 minutes to marinate.
- Steam the rice and arrange it while it is still warm in four bowls.
- Then place the marinated tuna on top of the rice and garnish with dried seaweed.
- You must eat the dish immediately, as it contains raw fish.
Salmon Poke Bowl
Ingredients
- 1 cup white short grain rice
- 500 g of salmon -1/4 cup of soy sauce
- 1/2 tablespoon of rice vinegar
- 1/2 spoon of sugar
- 1 teaspoon of toasted sesame oil
- 1/4 teaspoon garlic powder
- 2 spring onions
- thinly sliced cucumbers
- sliced radish
- 1 large sliced avocado
- a pinch of red hot pepper
Directions
- Cut the salmon into cubes and put it in a bowl.
- In a small bowl, mix soy sauce, rice vinegar, sesame oil, sugar and garlic powder.
- Add the sliced spring onions and the mixture you prepared earlier to the bowl with the salmon and mix everything together.
- When the rice is cooked, add the marinated salmon, sprinkle the remaining spring onion, sliced cucumber, radish, avocado and red pepper on top.
