mango

In Hawaiian, “poke” means to slice or cut into pieces. There are various concepts of poke, ranging from simple ones with raw fish to something crispy, something spicy. The beginnings of modern poke are considered to be in the 1970s. In the last 20 years, poke has spread worldwide and has become very popular in many countries around the world. Poke preparation combines Japanese cuisine and Hawaiian traditions. It incorporates elements from both. Today’s pokes typically include sticky rice as a staple, as well as fish, mostly raw, but there are also options with cooked fish. Meat and grilled meat variants are also common. It’s spring, and it seemed to me that I could try to capture some Hawaiian traditions and flavors. I put together two poke variants, one with tuna (ahi) and the other with salmon. As far as I have read, these are probably the two most common fish components for making poke, along with octopus (tako). All other components can be left to the imagination, but I put together recipe options that could be used to make a good poke bowl. Pokes could include some kind of fish or meat ingredient, rice, fruit, something vegetarian, and definitely something crispy.

Preparation time: about 1 hour
Difficulty: Easy
Quantity: serves up to four

Ingredients:
Common ingredients:
1 cup sushi rice
Light soy sauce
100g Wakame salad
Sesame seeds
Sriracha mayonnaise

Salmon Poke
200 g raw salmon fillet
2 tbsp mirin
1 tbsp sushi vinegar
Handful of crushed macadamia nuts
Piece of fresh chili
2 shallots, sliced marinated for 15 minutes in a mixture of light soy sauce and rice vinegar 150 g soybeans
Pinch of dried fried onions
250 g fresh pineapple, diced and mixed with a tablespoon of sriracha mayonnaise

Tuna Poke
250 g raw tuna fillet
Handful of chopped green onions
250 g fresh mango, diced and mixed with a tablespoon of sriracha mayonnaise
2 tbsp dark soy sauce
1 tsp sesame oil
Piece of thinly sliced white radish or red radish

Preparation:

Common parts:

1. Cook the rice. Measure one cup of rice into a heavy-bottomed pot and add twice the volume of water. Season lightly with sea salt. Bring the rice to a boil, reduce the heat to low, and cook until the water is absorbed. Gently fluff the rice, transfer it to a bowl, and cool it down as quickly as possible.
   Salmon Poke:
2. Cut the salmon fillet into desired pieces, add 2 tbsp mirin and 1 tbsp sushi vinegar. Mix and let marinate for about 15 minutes.
3. Peel and dice the mango into desired pieces. Add 1 tbsp sriracha mayonnaise and mix. Let marinate for about 15 minutes.
4. Coarsely crush the macadamia nuts.
5. Cut two shallots into wedges, add 1 tbsp light soy sauce and 1 tbsp sushi vinegar, mix, and let marinate for 15 minutes.
6. Slice a piece of fresh chili.
7. To assemble the bowl, place cooled rice in a bowl, add fish, sprinkle with crushed macadamia nuts, add seasoned mango, shallot wedges, soybeans, sliced chili, and Wakame seaweed.
   Tuna Poke:
8. Cut the tuna fillet into desired pieces, and mix with 2 tbsp dark soy sauce, 2 tbsp light soy sauce, and 1 tsp sesame oil. Sprinkle with sesame seeds, mix, and let marinate for about 15 minutes.
9. Dice the pineapple, add 1 tbsp sriracha mayonnaise, mix, and let marinate for about 15 minutes.
10. Slice the radishes thinly, and chop the green onions.
    To assemble the bowl, place cooled rice in a bowl, add fish, sprinkle with more sesame seeds, add seasoned pineapple, dried fried onions, green onions, and Wakame seaweed, and radish slices.
    Decorate the bowls with dried or fresh edible flowers.
    Ready!!