Crunchy, cool, salty and light, poke (pronounced POH-keh), a raw fish salad that originates from Hawaii, makes for the perfect summer meal. The fish (our recipe calls for tuna but you can easily substitute salmon or firm tofu) is typically marinated in sesame oil and soy sauce with green onions; topped with a variety of add-ons like avocado, sesame seeds, or mango; and can be served over rice. Throw a poke party and let everyone experiment with different toppings and sauce combinations — everything can be altered to taste, so a bowl can be as unique as the person who put it together.
Traditional Poke (Serves 4)
2 lbs. sushi-grade tuna (go to a grocer you trust, and check the quality with them when you place your order), cut into ¾” cubes
½ cup soy sauce
2 tsp. white rice vinegar
1½ Tbsp. sesame oil
1/3 cup green onions, finely chopped
4 cups cooked white rice (make according to package instructions)
To make the basic marinade, mix soy sauce, white rice vinegar, sesame oil, and green onions in a bowl. Marinate the tuna for as little as 5 minutes or up to 2 hours. Meanwhile, prep the toppings of your choice. Layer the rice, tuna, and toppings in a bowl and savor all the flavors.
Marinade Alternatives
To make a spicy citrus marinade, use the basic recipe above and add:
2 Tbsp. pineapple juice
1 tsp. chili garlic sauce
Juice of ½ a lime
You can also add any of the following ingredients to the base (feel free to alter to taste):
1 tsp. grated ginger
1 tsp. minced garlic
1–2 tsp. chili paste
1 tsp. crushed red pepper
1 tsp. honey or agave
1/3 up diced Vidalia onions
Toppings:
Diced green onions
Sliced mango
Cilantro
Avocado
Edamame
Diced pineapple
Shredded purple cabbage
Diced chilies
Sliced cucumbers
Grated carrot
Sliced pickled ginger
Dried seaweed
Black sesame seeds
Jalepeños
BY CALLIE WATTS
PHOTOGRAPHED BY HANNAH WHITAKER
FOOD STYLIST: MARIA DEL MAR CAUDRA
This article originally appeared in the June/July 2017 print edition of BUST Magazine. Subscribe today!
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