Aloha Dear Friends,
Poke, Hawaiian for “to slice” or “cut crosswise into pieces;” is diced raw fish served either as an appetizer or as a main course and is one of the main dishes of Native Hawaiian cuisine. Hawai’i’s poke can be found across the country and around the world. Although, there is nothing like the real thing, Hawaiian Poke!
They have lots of choices when it comes to local fresh fish, from Ono, Sea Scallops, Ahi, and much more. With about five different types of Poke, my favorite Poke is the Sunrise, with diced avocado, Maui onions, and the perfect hint of flavor.
Here’s how you can make your delicious poke:
- 1/4 c. organic low-sodium soy sauce
- 2 tsp. rice vinegar
- 2 tsp. sesame oil
- 1 tsp. freshly grated ginger
- Pinch of crushed red pepper flakes
- 2 green onions, thinly sliced, plus more for garnish
- 1 tsp. toasted sesame seeds, plus more for garnish
- 1 lb. sushi-grade ahi tuna, cut into bite-size pieces
- Cooked wild rice
- Sliced avocado
- Sliced cucumber
- Shredded carrots
In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, red pepper flakes, green onions, and sesame seeds. Add tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour.
To serve, add rice to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with green onions and sesame seeds before serving.
Hawaiian food is out of this world, and poke is just one of the many yummy dishes to be served.
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