Poke bowl, step by step
Everybody is talking about
Let’s do the hokey poke
Poke (pronounced “POH-keh”) means “to slice or cut” in Hawaiian. The dish originated as a Hawaiian fisherman’s lunch consisting of fresh fish offcuts, rice and whatever veggies were at hand. The modern equivalent of these healthy, humble bowls includes fantastic combinations of fish and grains; the addition of pickles and seeds; zingy sauces like sriracha and mayo; seasoning such as seaweed, wasabi, citrus, rice vinegar and soy; and a multitude of fruit and vegetable combos.
Easy trout poke bowl
1
Choose your base Rice (we used sushi rice), quinoa or bulgur wheat work well. Soak 250ml of the sushi rice in cold water for 15 minutes. Drain and allow to stand for another 15–20 minutes. Bring 375ml salted water and the rice to the boil over medium heat. Now turn the heat down to low, cover with a tight-fitting lid and simmer for 15 minutes. Turn off the heat, remove the lid, cover the pot with a clean tea towel and then replace the lid. Allow to stand for 15 minutes. Spread the rice in a shallow tray to cool quickly and season with rice vinegar and a little sugar. 2 Add something new Edamame beans are green baby soya beans; they’re available from Woolworths (frozen) and Asian markets. Blanch the frozen pods and pop out the beans. Flash-fry in a little sesame oil or enjoy as is with a sprinkle of sea salt.
3
Now for some texture Nori are thin dried sheets of edible seaweed best known as an ingredient for sushi. Create a crispy topping by brushing a couple of nori sheets with sesame oil and sprinkling them with sesame seeds. Bake for about 10 minutes at 180°C. Use sharp kitchen scissors to shred them into fine strips.
4
Then dress it up! Stick to a simple seasoning of soy or make a vinaigrette with 125ml soy, 15ml lemon juice, 5ml rice wine vinegar and a couple of chopped spring onions. Whisk the ingredients together and adjust according to your taste. Remember less is more when adding the citrus. 5 Something fishy is a must... Sushi-grade tuna, octopus, salmon or trout work well. If raw fish is not for you, try a lightly smoked cut or marinate the fish in a citrus-based dressing to lightly cure before putting the bowl together. Always use a very sharp knife to prepare the fish. Cut into cubes; don’t dice too finely. 6 Finishing touches Assemble all the vegetables and pickles you want to add to your bowl. Balance the textures with a combination of fresh, pickled, crispy and creamy ingredients. To present the avo in a creative way, peel half and place cut side down on a chopping board. Slice thinly and season with lemon juice to make sure it doesn’t discolour. Spread the slices out in a long winding curve and then curl the slices into a tight rosebud shape. Now put it all together!
Poke is the next generation
of sushi, but it’s easier to eat.
– Dakota Weiss of Sweetfin Poké, Los Angeles