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Poke Bowl
Poke Bowl

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Poke Bowl

Online recipe · as published / commonly shared

Servings: 4 to 6 servings · Yield: Serves 4 to 6 as an appetizer, or 2 to 3 as a main course with steamed rice · Prep 15 min · Marinating 5 min · Total 20 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Hawaiian poke of very fresh raw tuna. Use the best fish available.

Place in separate small bowls:

2 teaspoons (about 1 g) dried wakame (see note)

1 teaspoon (about 0.5 g) dried hijiki (see note)

Cover with boiling water and let rest until rehydrated and tender, about 5 minutes. Drain and press with paper towels. Roughly chop the wakame. Add the wakame and hijiki to a large bowl.

Add to the bowl:

12 ounces (340 g) raw sashimi-grade tuna, cut into 1/2-inch cubes

3 ounces (85 g) sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice

1 scallion, thinly sliced

1 teaspoon (about 3 g) white or black sesame seeds, or a mix

4 teaspoons (20 ml) soy sauce, more or less to taste

2 teaspoons (10 ml) toasted sesame oil, more or less to taste

1 teaspoon (5 ml) honey, more or less to taste

Crushed red pepper, to taste (optional)

Season with a small pinch of:

Kosher salt

Gently fold to combine. Taste and adjust with more soy sauce, sesame oil, honey, or crushed red pepper as desired. Let sit 5 minutes at room temperature. Then serve on its own or on top of:

Steamed rice (if eating as a meal)

Citations

Cookbook ancestor

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Reference: Sam Choy's Polynesian Kitchen by Sam Choy (2002). Publisher: Hyperion, 2002 edition, hardcover, ISBN 978-0786864751.

We put this together for personal use. See the citations. This is not a cookbook reprint.