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.
Not exaggerating but this was preeetttttyyyyyy good. It might have something to do with the fact that I made it myself. My grandfather used to eat rice every day but the day in his old age when he made the rice for the first time on his own he proclaimed that he had never tasted rice so good. My trusted second opinion did tell me that this was one of the best dishes I had ever made though…..
On another recent occasion I went out for poke bowls at Sons of Thunder in Midtown.
I chose salmon and spicy tuna with edamame. It came with seaweed salad, nori and some tobiko. Those colors are really something – it almost looks like a bowl of precious gems. And it was really good too! This is the kind of dish where you finish it and immediately wish you had gotten more but you also know they will have to roll you home if you eat anymore……
Finally, on my recent visit to Washington, D.C., Christine and I tried our hand at poke bowls again. We used salmon and marinated it in soy sauce, sesame oil, sugar, wasabi, furikake and green onions.
To accompany the salmon, we added cucumbers, carrots, hijiki, Japanese pickles, edamame, cilantro and pickled ginger. On top of a bed of fresh warm brown rice, this was so good that we were each actually sad when our bowls were empty.