Traditional poke bowl

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 319, total fat 7 G., saturated fats 2 G., proteins 35 G., carbohydrates 30 G., fiber 1 G., cholesterol 82 mg, sodium 694 mg, sugar 2 G.

Poke, once a Hawaiian snack, has gained popularity worldwide in recent years. What is this trendy dish, you ask? Although Hawaiians have historically eaten freshly caught fish rubbed with sea salt, mixed with seaweed, and crushed kukui nuts, the official name poke, meaning "to cut into pieces," didn't appear until the 1960s. When Asian immigrants began arriving in Hawaii, they began adding ingredients from their cuisines to poke, such as soy sauce, green onions, sesame oil, and furikake. Today, poke is prepared not only with fish but also with a variety of seafood, including octopus and crab, and is flavored with tofu, avocado, jalapeño, chili peppers, garlic, ginger, and many other ingredients. Poke is served as an appetizer and in other dishes, such as tacos, but the most traditional form in Hawaii is considered to be a poke bowl with rice. Any sushi-grade fish will work for this recipe. If you cut the fish ahead of time, store it dry on paper towels in the refrigerator.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g of sushi-grade fish (we recommend yellowfin tuna or blue marlin)
3 tablespoons soy sauce
2 tablespoons ponzu sauce
2 tablespoons toasted sesame seeds
1 tbsp tobiko (or other small caviar)
1 tbsp dark sesame oil
1 bunch green onions, chopped (about 1/3 cup)
Half a sweet onion, thinly sliced
1 cup round grain sushi rice
Furikake and unagi sauce for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tuna, sushi rice, soy sauce, green onions, sesame

Cooking the dish according to the recipe:

Cut the fish into 1–2 cm cubes. Combine in a bowl with soy sauce, ponzu, sesame seeds, tobiko, sesame oil, green onions, and sweet onions. Refrigerate for at least 20 minutes and up to 2 hours.
Meanwhile, cook the rice. Rinse the rice in cold water until the water runs clear, 3-5 times. Add the rice to a saucepan or rice cooker and cover with 1 cup of cold water. If using a saucepan, bring to a boil over medium-high heat. Once the water boils, reduce the heat to low and simmer, covered, until the rice boils, 10-15 minutes. Remove the rice from the heat and let it sit, covered, for 10 minutes, then fluff it with a fork.