{"id":17293,"date":"2021-08-02T20:15:22","date_gmt":"2021-08-02T20:15:22","guid":{"rendered":"http:\/\/www.nourishdeliciously.com\/?p=17293"},"modified":"2022-07-27T22:38:16","modified_gmt":"2022-07-27T22:38:16","slug":"hawaiian-poke","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=17293","title":{"rendered":"DIY Home Made Poke Bar"},"content":{"rendered":"
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Hawaiian poke is deeply rooted in Japanese cuisine. Poke literally means chunk, chunks or morsels of raw fish. Its marinated or massaged with soy, sauce sesame oil, seaweed, some kukui nuts and a staple on the Hawaiian islands, and now the mainland and beyond. <\/p>\n\n\n\n

Earlier in May we did a little work\/rest kinda break in Kauai and got to try all kinds of poke bowls, the simplest to fancy ones marinated in interesting ingredients. Serving poke over a bed of rice is classic. Salad greens is excellent for a low carb option or sometimes \u00bd and \u00bd, for best of both worlds. Seasoned raw fish is standard, seaweed salad is a must, a fruit component is optional, edamame, some raw veggies like cabbage, cucumber are favorites, pickled veggies, kimchi, avocado are popular, topping like roasted sesame seeds, furikake and a host of many sauces to choose from. They include simple sauce soy, wasabi, sriracha, Yuzu and the list goes on and on. However, like all bowl recipes, poke bowls are pretty adaptable\u2014the idea is to have fun with it with all your favorite ingredients. <\/p>\n\n\n

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A word about the Fish <\/h2>\n\n\n\n

Sushi and sashimi fish used in Poke bowls is raw and must be handled with utmost care and safely. Consuming raw fish thats not handled properly may have you end up in ER. Keep the fish very cold, when I need to buy fish I carry a freezer bag and request the fishmonger for a bag of ice to pack. They are normally very accommodating and have large buckets of ice for this purpose in the back of the store. Next use very clean utensils and cutting board. Take the fish out right before preparing, don’t leave it on the counter to bring to room temperature and promptly put it back. <\/p>\n\n\n\n

Sushi-grade or sashimi-grade are not regulated, labels can indicate quality but not always the case.<\/strong>\u00a0Make sure the vendor is reputable and has fast moving inventory. Normally sashimi grade fish is expensive, so if its on sale or at knock down prices I would be a bit suspicious. Sushi or sashimi grade fish needs high maintenance that comes at price which is reflected in the retail price. Im lucky to have a popular Japanese market, Mitsuwa<\/a> close to my home to source fresh fish for sashimi and sushi. So I know its fresh. Buy from a trusted fishmonger, Asian supermarkets are always a good resource for raw sushi grade fish and most cities have specialty stores.<\/p>\n\n\n

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Hawaiian Poke Makes 4 bowls <\/h3>\n\n\n\n