Poke Bowl
(click to enlarge)

Poke Bowl


Hawaii   -   Mainland Poke
Makes:
Effort:
Sched:
DoAhead:  		 4 bowl
***
steps
Most		 Poke (say POH-keh), a native Hawaiian dish of cut up marinated raw fish. Poke Bowl uses the name, but, other than cubed fish, is entirely Japanese and California. Often called "Mainland Poke", it can even be (gasp!) Vegan.

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1/4
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1-1/2
2-7/8
1/4
1-1/2
2/3
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1/3
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ar
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t
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c
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Fish, Raw (1)
-- Marinade
Scallion
Sesame toasted
Soy Sauce
Rice Vinegar
Sesame Oil dark
Sugar
Chili Flake
-- Sushi Rice
Sushi Rice (2)
Water
Rice Vinegar
Sugar
Salt
-- Mayonnaise
Kewpie Mayo, (3)  
Sriracha Sauce
-- Toppings (5)

Do Ahead   -   (10 min)
  1. If not on hand, make Toasted Sesame Seeds for marinade and topping.
Poke   -   (15 min + marinating time)
  1. Cut FISH FILETS into 1/2 inch cubes.
  2. Slice SCALLION thin. Mix all Marinade items and massage into Fish. Let marinate refrigerated for a least 1 hour, but better longer, up to 24 hours.
Sushi Rice   -   (45 min, 10 minutes work)   Some use just plain rice.
  1. Cook RICE the normal way, in a Rice Cooker or steaming in a pan. No need to rinse. When done, let stand covered for 10 minutes after done.
  2. While Rice is cooking, place Vinegar, Sugar, and Salt in a sauce pan and bring to a simmer. When Sugar and Salt have dissolved, set aside to cool.
  3. When Rice is ready, put in a large mixing bowl. Drizzle the Vinegar mix over the top and gently fold it into the Rice. Set aside to cool to room temperature. It can be refrigerated for up to 4 days, but will change somewhat in texture.
Mayonnaise   -   (5 min)   Not always used.
  1. Mix Sriracha Sauce (or other hot sauce of choice) into Mayonnaise - amount to your taste.
  2. Place Mayonnaise in a squeeze bottle, or in a small plastic bag with a tiny bit cut from one corner so it can be squeezed out as a thins stream.
Serving   -   (varies)
  1. Prepare TOPPINGS of choice.
  2. Decide how to serve: Poke Bowl arranged by you (simple) - Or Poke Bowl Bar (complicated) where you put out all the toppings in bowls for diners to choose as they wish.
  3. Remove Poke from refrigerator.
  4. In individual bowls, place a layer of Rice. You probably want smaller bowls than in the photo example. Place a modest pile of Poke off to one side. IF Poke Bar, put a bowl out for each diner and let them select the toppings.
  5. IF serving complete, arrange the solid toppings in modest piles like the Poke. If desired, squirt a little of the Mayonnaise on the top (sometimes daubs, sometimes as thin streams), then add any Sprinkles you wish to use.
  6. Provide chopsticks or salad forks depending on you guest's skills with chopsticks.
NOTES:

  1. Fish, Raw:

      This should be skinless fillets. Originally this was a fisherman's dish from fish grown in ponds, or caught in shallow waters, and was often less popular fish, or off-cuts from fish used for other purposes. Fish from outside the atoll was reserved for Chiefs. Today, Poke Bowl is expected to be made with Ahi Tuna and/or Salmon. Neither is "authentic". Tuna, a deep water fish, would have gone directly to the Chief, who wasn't about to use it for a peasant fisherman's dish. There are no major spawning rivers anywhere near Hawaii, thus no Salmon, which is dangerous if not truly "sushi grade". Barbarian that I am, I'm perfectly happy to go back to the original "whatever fish you have". Heck, I've even used Tilapia (Egyptian not Hawaiian, but grown in shallow ponds), and it worked fine. For safety information, see our Sushi Grade Fish page.

  2. Sushi Rice:

      This can be a Japanese short grain rice (very expensive), a California grown Japanese type rice (expensive to medium), or a California medium grain rice (affordable, and a major export to Japan). The rice I usually use is Kokuho Rose. It is very well thought of by the Koreans, and most of the Sushi bars in Los Angeles are now owned and operated by Koreans. For Poke Bowl, some use California Brown Rice.

  3. Kewpie Mayonnaise:

      This Japanese Mayonnaise is preferred in Hawaii and Japan. A high quality American Mayonnaise can be used. The Kewpie is richer as it is made with only egg yolks, while American Mayonnaise is made with whole eggs.

  4. Vegan Poke Bowl

      Pretty much the same thing, except using Watermelon Cubes (or other Melon Cubes) instead of Fish, and no Marinade or Mayo.

  5. Toppings:

      These, as with Raman in Japan, are entirely up to your choice, which ones and how much. There can be as few as 0 (popular in Hawaii) or up to 8, or even more. Toppings are listed here very roughly in order of popularity.

  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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