I first tried poke a few years ago in Hawaii. Now this delicious phenomenon has swept its way across the country to the east coast and I see signs for poke on a daily basis. No complaints here!
Of course all the buzz made me want to try making it for myself. Admittedly I was a little nervous about the raw fish at home component but I found sushi grade ahi tuna at whole foods and figured if any that this would be a safe bet.
My version was super simple. After letting the fish thaw in the fridge, I cut into cubes and marinated it in a combination of soy sauce, sesame oil, sesame seeds, and sliced green onions. I shredded a carrot and cut cucumber ribbons. Then came the edamame and cilantro. I also sliced some nori which I sprinkled on top with a dash of furikake.