Ahi Tuna Poke Sushi Bowl
Poke bowls (pronounced poh-kay) are sweeping the country (and the globe) and with good reason. This stuff is amazingly good. Think sushi without the fuss of rolling it up. Yep, grab your chopsticks folks and just dive in for all those familiar flavors. There are poke places opening up all over, sort of Chipotle style. Pick your base, protein and assortment of veggies and sauces and you’ve got a truly healthy fast food type experience but with a whole lot more healthy punch!
Poke (meaning cut crosswise into pieces) has its roots in Hawaii, where folks would cut up fresh fish, dress it with salt and a seawood type thing called limu manauea, sprinkle it with inamona or kukui nuts. It was later that the Japanese, Chinese and Korean influence added soy sauce and later things like sesame oil and rice vinegar when they came to work in the sugar cane and pineapple plantations.
Now since I’m married to a part Hawaiian guy, I figured this would be something we both love. It’s up to you whether to season your rice or not, whether to bump it up another healthy notch like I did by using brown rice, quinoa or even farro instead or to keep it traditional with regular white rice. Just make sure you use the best fresh tuna or salmon you can find, keep the fish ice cold until you decide to serve it and toss it up with your marinade shortly before you indulge. Mr. Wonderful enjoyed spooning the poke bowl bites into small squares of nori. Must be the Hawaiian in him.
The poke bowl is summer’s answer to turning the oven off and enjoying a bowl of goodness with flavors that will please your tastebuds and leave you wanting more.