From the BELLY test kitchen
Poke (pronounced poh-kay) is a traditional Hawaiian dish with roots dating back centuries. Its name comes from the Hawaiian word "poke," which means "to slice" or "cut crosswise into pieces." The dish was originally created by native Hawaiians, who would slice and dice freshly caught fish, often reef fish like tuna or octopus, and season it with ingredients such as sea salt, seaweed, and crushed kukui nuts. This simple and nutritious preparation was a staple in their diet.
In the 1970s, poke gained popularity as a casual, grab-and-go dish in Hawaii, often served in local markets and convenience stores. It was a convenient way for locals and tourists alike to enjoy fresh seafood.
Poke's popularity has since spread beyond Hawaii's shores, becoming a trendy and sought-after dish worldwide. It has been adapted to include various ingredients and styles, including sushi-grade fish like salmon and a variety of toppings and sauces.
Poke can be friendly when dealing with dietary restrictions and allergies due to its whole foods base and easy adaptability. Watch out for: Fish/Seafood (obviously), Tempura (gluten), Soy Sauce (soy, gluten), Imitation Crab (gluten), Sesame seeds/oil, Walnut oil, Peanuts
Ingredients - Salmon Marinade
1 pound (450g) fresh salmon, sushi-grade, cubed
3 tablespoons GF soy sauce or tamari
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon honey or maple syrup
1 teaspoon grated fresh ginger
1 clove garlic, minced
Ingredients the Bowl
2 cups cooked sushi rice or brown rice, cooled
1 ripe mango, peeled, pitted, and cubed
1 cup thinly sliced red cabbage
1 cucumber, thinly sliced or julienned
1 ripe avocado, peeled and sliced
2 green onions, thinly sliced Sesame seeds, for garnish (optional)
Nori seaweed strips, for garnish (optional)
Prepare the rice
Cook your sushi rice or brown rice according to the package instructions. Once cooked, let it cool to room temperature or slightly warm.
Note: Technically any rice will work, but sushi and brown tend to lend the best texture and flavour!
Prepare the salmon
In a bowl, combine the GF soy sauce or tamari, sesame oil, rice vinegar, honey or maple syrup, grated ginger, and minced garlic. Mix well to create the marinade.
Add the cubed salmon to the marinade and gently toss to coat. Allow the salmon to marinate in the refrigerator for at least 15-20 minutes while you prepare the other ingredients.
Alternatively, you can reserve the marinade until the bowl is assembled and drizzle on as a dressing.
Assemble the Poke bowl
Divide the cooked rice among four serving bowls, creating a base for your poke bowl.
On top of the rice, arrange the marinated salmon cubes.
Add cubed mango, sliced red cabbage, cucumber, and avocado around the bowl. Be creative with the arrangement for an aesthetically pleasing presentation.
Sprinkle sliced green onions, sesame seeds, and optional nori seaweed strips on top of the ingredients
Serve immediately, and enjoy!
Note: If you're allergic to sesame, you can substitute olive, walnut, peanut or avocado oil for the sesame oil.
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