Trending Now: Poke Bowls, The Hawaiian Dish Out to Get Our HeartsSeptember 12, 2016
It’s all over social media lately—no it’s not Pokemon Go (although it does share part of its name with the dish). We’re talking about poke bowls, the Hawaiian salad that’s taking the internet by storm. Usually comprised of raw fish and various flavorings, this light dish mimics its Asian counterparts but with its own distinct personality. Fishermen in Hawaii created the dish by seasoning their cut-offs and snacking on the makeshift salad. Traditionally, poke constitutes of octopus or oily tuna but can been made with other seafood. Popular variations include: yellowfin tuna, salmon, or even shellfish. Since then, the simply composed appetizer has made the transition from a meal starter to the main act.
The seasonings typically used for poke are heavily influenced by Asian cuisines. Which is unsurprising, due to the Japanese migration into the islands starting in the 1880s. In fact, at one point they accounted for 43% of the island’s population! Our uncomplicated salmon variant focuses on the freshness of the ingredients. We let the vegetal qualities of the scallions and cucumbers cut through the richness of salmon and avocado, creating an equilibrium of flavors. If our combination of ingredients don’t fit your tastes, try making your own combinations. There are plenty of fish in the sea, we’re sure you’ll find the poke bowl for you!
Yield: 2 servings
Time: 5 minutes
- 200g salmon, cut into ¾ inch cubes
- 3 tbsp low sodium soy sauce
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp black and white sesame seeds
- ½ tsp sea salt
- 2 tbsp scallions, chopped
- 1 tbsp furikake
- 1 cup rice, cooked
- cucumber, for garnish
- avocado, for garnish
- In a medium sized bowl, combine all the ingredients except the rice and garnishes.
- Serve on top of rice with garnishes. Consume immediately.