The Culinary Connoisseur
Poke Fun
11
May
May
Now now, it’s not what you think! We are not about tolaugh at anyone and make snide remarks. Poke (pronounced poh-keh), a
raw-fish salad, is one of the new food trends taking over eateries throughout
the US. While it may seem “super cool”
to us, in Hawaii, where poke originates, it’s just a common as burgers.
The word “poke” translates to chop or cut across, in
reference to the way in which the fish is cut. It originated from fisherman who
would cut off bits of their catch and season it for a snack. Their primary catch was tuna and
octopus. Hawaiians commonly serve it at
every family gathering and celebration. Walk into any supermarket in Hawaii and
you’ll see a selection of at least a half dozen different poke options in the
glass display case, in much the same way that a local deli might have tuna or
pasta salad. But poke, like most salads, is best eaten when freshly mixed and lightly
marinated. So Hawaiian foodies know the best option for poke is making fresh at
home or in an upscale restaurant.
reference to the way in which the fish is cut. It originated from fisherman who
would cut off bits of their catch and season it for a snack. Their primary catch was tuna and
octopus. Hawaiians commonly serve it at
every family gathering and celebration. Walk into any supermarket in Hawaii and
you’ll see a selection of at least a half dozen different poke options in the
glass display case, in much the same way that a local deli might have tuna or
pasta salad. But poke, like most salads, is best eaten when freshly mixed and lightly
marinated. So Hawaiian foodies know the best option for poke is making fresh at
home or in an upscale restaurant.
Like all native cuisine, poke has now made its way to the
mainland and it’s popping up on menus all over the place, with lots of
variations. However the best poke is simple. So simple in fact, that anyone can
make it at home. Originally poke was seasoned
with algae and nuts that that can be found in Hawaii. Nowadays, Asian influences pretty much
dominate the flavor. And while tuna and
salmon are most common, you will now find recipes for dozens of different
versions, including vegetarian avocado poke.
mainland and it’s popping up on menus all over the place, with lots of
variations. However the best poke is simple. So simple in fact, that anyone can
make it at home. Originally poke was seasoned
with algae and nuts that that can be found in Hawaii. Nowadays, Asian influences pretty much
dominate the flavor. And while tuna and
salmon are most common, you will now find recipes for dozens of different
versions, including vegetarian avocado poke.
For the rice:
2 cups short-grain sushi rice
1½ teaspoons kosher salt, plus more
2 tablespoons dried seaweed, cut in strips
3 tablespoons mirin, divided
3 tablespoons soy sauce, divided
½ teaspoon sesame seeds, plus more for serving
¼ cup unseasoned rice vinegar
1 tablespoon sugar
¼ English cucumber, sliced
1 jalapeno, thinly sliced
¼ cup lemon juice
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
¼ cup mayonnaise
1 tablespoon sriracha hot sauce
¾ pound highest-quality fresh tuna, cut into ½-inch
pieces
pieces
1 avocado, chopped
Rinse and drain rice in a fine-mesh sieve several times
until water runs clear. Combine rice and 2 cups water in a medium saucepan,
season lightly with salt, and bring to a boil. Reduce heat, cover saucepan, and
simmer until rice is tender, 18–22 minutes. Remove from heat and let sit 10
minutes. Fluff with a fork; keep warm.
until water runs clear. Combine rice and 2 cups water in a medium saucepan,
season lightly with salt, and bring to a boil. Reduce heat, cover saucepan, and
simmer until rice is tender, 18–22 minutes. Remove from heat and let sit 10
minutes. Fluff with a fork; keep warm.
Meanwhile, soak seaweed in ½ cup cold water in a small
bowl until rehydrated and softened, 30–35 minutes. Drain and mix in a clean bowl
with 1 tablespoon mirin, 1 tablespoon soy sauce, and ½ teaspoon sesame seeds; let sit 5 minutes. Drain.
bowl until rehydrated and softened, 30–35 minutes. Drain and mix in a clean bowl
with 1 tablespoon mirin, 1 tablespoon soy sauce, and ½ teaspoon sesame seeds; let sit 5 minutes. Drain.
Whisk rice vinegar, sugar, 1 ½ teaspoons kosher salt, and
2 tablespoons water in another small bowl. Toss cucumber with a pinch of salt
in another bowl and squeeze to expel excess water. Add cucumber and jalapeno to
brine and let sit at least 10 minutes and up to 1 hour to pickle.
2 tablespoons water in another small bowl. Toss cucumber with a pinch of salt
in another bowl and squeeze to expel excess water. Add cucumber and jalapeno to
brine and let sit at least 10 minutes and up to 1 hour to pickle.
Combine lemon juice, soy sauce, oil, remaining 2
tablespoons mirin, and remaining 2 tablespoons soy sauce in another small bowl;
this is called ponzu sauce. Set aside.
tablespoons mirin, and remaining 2 tablespoons soy sauce in another small bowl;
this is called ponzu sauce. Set aside.
Whisk mayonnaise and sriracha in a small bowl to make
spicy mayo. Set aside.
spicy mayo. Set aside.
Toss tuna, seaweed, drained cucumbers, and ponzu in a
large bowl; season with salt.
large bowl; season with salt.
Just before serving, toss avocado into tuna mixture.
Divide rice among bowls and top with tuna mixture, a dollop of spicy mayo and
more sesame seeds.
Divide rice among bowls and top with tuna mixture, a dollop of spicy mayo and
more sesame seeds.