{"id":1670,"date":"2018-04-04T09:43:30","date_gmt":"2018-04-04T13:43:30","guid":{"rendered":"https:\/\/www.lionsdeal.com\/blog\/?p=1670"},"modified":"2019-06-26T11:44:58","modified_gmt":"2019-06-26T15:44:58","slug":"poke-bowls-originally-hawaii-big-hit-rest-u-s","status":"publish","type":"post","link":"https:\/\/www.lionsdeal.com\/blog\/poke-bowls-originally-hawaii-big-hit-rest-u-s\/","title":{"rendered":"Poke Bowls, Originally from Hawaii, Are a Big Hit in the Rest of the U.S."},"content":{"rendered":"

\"Poke<\/p>\n

Poke Bowls Come to the Mainland<\/strong><\/p>\n

Although in Hawaii, the poke bowl is as integral to the national cuisine as pasta is in Italy or sushi is in Japan, in the rest of the United States it\u2019s a trend that, while new a few years ago, seems here to stay. Poke is chopped raw fish that is usually seasoned with soy sauce and sesame oil, and served over warm or hot rice, and it\u2019s a staple in the food culture of Hawaii, where it can be found everywhere from supermarkets to take-out joints. For those in the \u201clower 48\u201d who are just discovering poke bowls now, it\u2019s not a moment too soon.<\/p>\n

Poke Facts<\/strong><\/p>\n

If you take the elements of sushi<\/a> \u2013 raw fish, rice, vegetables, seaweed, sesame oil, etc. \u2013 and put them together in a bowl (and not in a roll), you\u2019d be looking at a poke bowl, a tradition that dates back centuries in Hawaii. Poke is pronounced poh-kay, and the word means \u201cto cut.\u201d The fish in a poke bowl – ahi tuna or salmon, for instance \u2013 is marinated, chopped, and dished out over hot rice. The rice-fish combination is then seasoned with a variety of sauces, such as rice vinegar, soy sauce, spicy mayo and other, more-exotic options like ponzu sauce (more on this flavorful sauce later); vegetables, like chopped scallions or tomatoes can be added, along with sesame seeds or other seeds.<\/p>\n

<\/p>\n

Because Hawaii is essentially a conglomeration of islands surrounded by the ocean, raw fish \u2013 known as I\u2019a maka in the native language \u2013 has long been a basic food source in the Aloha State. Originally, the raw, cut-up fish was mixed with seaweed (or limu) and sea salt; the salt helped preserve the fish, in lieu of refrigeration<\/a>, while seasoning it to perfection. This was how it was eaten for centuries until, about 40 years ago, the dish gained popularity and the word \u201cpoke\u201d gained traction to describe it. As advanced fishing techniques made fresh, deep-sea fish like ahi tuna more accessible, poke started popping up everywhere. After that, the race for the perfect poke bowl was on.<\/p>\n

Although poke bowls in Hawaii are no longer a trend per se \u2013 that would be like calling hamburgers a trend in the U.S. \u2013updated versions appear from time to time, keeping the centuries-old dish current. These days, the \u201cahi sh\u014dyu\u201d poke bowl is at the top of the popularity list in Hawaii poke joints. It is a combination of raw tuna, a type of soy sauce known as sh\u014dyu, sesame oil, green onions, white onions, and chili pepper \u2014 the latter a tribute to the ingredient brought to the islands by missionaries and explorers from abroad. <\/p>\n

Raw Fish: Not a Problem<\/strong><\/p>\n

For the last decade or so, raw fish in different incarnations \u2013 sashimi, ceviche, tuna tartare, to name just a few \u2013 has become a favorite in restaurants and wedding buffets<\/a> across the United States. Diners have embraced raw fish for health reasons and because it is simply delicious. However, many people find it intimidating to work with raw fish at home, preferring to leave that particular skill to the professionals. Like sushi and pizza, poke seems to be more enjoyable in a restaurant setting; however, poke isn\u2019t that difficult to make at home and bold and brave raw-fish lovers should no longer be afraid.<\/p>\n

\"Making<\/p>\n

If you\u2019re going to make your own poke bowl, the most important thing to remember is to buy the freshest fish available. The quality of your poke bowl depends on the freshness of the fish you use. Make a batch of rice, dice your fish, add seasonings, and enjoy your poke while the rice is still hot and the fish is still cold. <\/p>\n

In its most basic form the poke bowl is three layers \u2013 rice, fish, and seasonings. Hot jasmine rice is traditionally used as the bottom layer, but other types of rice are perfectly acceptable. Poke bowls are all about flexibility and creativity, so just about anything goes. In fact, if rice isn\u2019t your thing, the first layer can consist of cooked quinoa or bulgur, zucchini noodles, or chopped vegetables. Anything is fine as a base for the main ingredient: the fish. The high-grade, sushi-level fish is the most important element, and ahi tuna (also known as yellowfin tuna) is the fish of choice, though, once again, other options, such as salmon, are fine if that\u2019s what you prefer. <\/p>\n

The sauces and dressings are what add the flavor, and the toppings, such as scallions and sesame seeds, are the final touch. Salty sauces, usually made with soy sauce, shoyu, or ponzu bring out the flavor of the fish and are the best accompaniment. The top layer is a sprinkling of vegetables \u2013 for instance, shredded onions, chopped seaweed, or roasted garlic. Avocado is another option, as it adds a luscious creaminess to the rice\/fish mixture. To add some heat, try some chili sauce or red pepper flakes, or opt for wasabi for a more traditional flavor.<\/p>\n

Homemade to the Core<\/strong><\/p>\n

If you\u2019re already preparing poke bowls at home for your family, consider making homemade ponzu sauce, as well. Almost a decade ago, New York Times food writer Mark Bittman described ponzu as the \u201cJapanese equivalent of vinaigrette.\u201d But he also claimed that bottled<\/a> ponzu, which can be found in Japanese markets, is just a \u201cpale shadow\u201d of the real thing, and that it is easy to make genuine ponzu at home. Aside from its use in poke bowls, ponzu can be used \u201cas a dip for seafood of any kind, as a marinade or sauce for chicken (roast chicken with ponzu splashed over it is fantastic) or, mixed with a little bit of oil, as a great dressing for salads or vegetables.\u201d Bittman also supplied the following recipe:<\/p>\n

\"Ponzu<\/p>\n

Ponzu Sauce<\/strong><\/p>\n

Ingredients<\/u><\/p>\n