Pop­u­lar poké bowls now steal­ing sushi’s shine

Weekend Argus (Saturday Edition) - - FRONT PAGE -

The steady pop­u­lar­ity of the food bowl trend, has re­sulted in poké, the Hawai­ian dish of cubed fish served with rice and other foods, be­come known as the “new sushi”.

With Cape Town hav­ing it’s own mo­bile poké bar and sev­eral restau­rants around the coun­try also hav­ing poké on their menu, it’s soon go­ing to be served at many soirées.

So why not give poké a try at home first, to see if you like it? The re­cently re­leased cook book, Poké: Hawai­ian-In­spired Sushi Bowls by Celia Far­rar and Guy Jack­son, has recipes that will in­spire you and pos­si­bly make you the next poké mas­ter among your friends. re­lease the ex­cess starch from the grains. Drain and re­peat un­til the wa­ter stops turn­ing cloudy.

Once fully rinsed and drained, cover the rice with the fol­low­ing amount of cold wa­ter: White rice – 240ml Brown rice – 360ml Black rice – 480ml (soak black rice for up to 1 hour be­fore cook­ing)

Place the saucepan on a medium-high heat and bring to a rapid boil. Cover, turn down the heat to a gen­tle sim­mer, and cook for the fol­low­ing length of time: White rice – 15-20 min­utes Brown rice – 20 min­utes Black rice – 30 min­utes Once the rice is cooked, re­move the pan from the heat and leave, cov­ered, to steam for a fur­ther 10 min­utes.

Now you can turn the rice out into a wooden sushi rice bowl, if you have one.

Us­ing a rice pad­dle or wooden spoon, gen­tly fold and turn the cooked rice, al­low­ing the steam to evaporate.

At this stage, we like to sea­son the freshly cooked rice. Whisk to­gether 2 tbs of mirin with 2 tbs of rice wine vinegar, plus 1 tsp of su­gar and ½ a tsp of salt.

Driz­zle the mix­ture over the hot rice while gen­tly fold­ing to coat each grain.

The rice should now be left for 10 min­utes to cool be­fore us­ing for your poké bowl. Our homage to a con­tem­po­rary Hawai­ian-style poké, tra­di­tion­ally served with limu kohu (sea­weed) and Hawai­ian salt.

We’ve tried to cre­ate a sim­i­lar ver­sion with vari­a­tions on these clas­sic ingredients. Hope­fully the taste will trans­port you to the is­lands.

Cook the rice as per the cook­ing in­struc­tions and leave to cool.

In a large mix­ing bowl com­bine the tuna, white onion, half of the spring onions, half of the black and white sesame seeds, and the salt.

Mix all the mari­nade ingredients to­gether in a small bowl, add to the tuna and thor­oughly com­bine.

Serve im­me­di­ately or leave to mar­i­nate for up to 1 hour.

Once ready to serve, spoon the cooked rice into 4 bowls and top with the fish and mari­nade.

Sprin­kle the re­main­ing sesame seeds and spring onions loosely over the top of the dish.

Pimp it with beet­root pick­led baby corn, lo­tus root crisps and a few ed­i­ble vi­o­let flow­ers. – The I nde p e ndent with ad­di­tional re­port­ing by Buhle Mbonambi

Poke – Hawai­ianIn­spired ‘Sushi’ Bowls R246 at loot.co.za

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