Prep time: ~1 hour (rice is most time consuming)
We got turned onto poke during a trip to Hawaii a few years ago and it immediately became one of our favorite foods. On the boat, this was our go-to lunch or dinner when we had tuna on hand and weren’t up for rolling sushi. Choose from two sauce/flavor recipes below for a classic recipe, or a jazzier versions with mango and extra jalepeno!
1 lb sushi grade tuna
1 cup sushi rice (should be a white short-grain rice, often specifically labeled for sushi)
3-4 green onions
1 mango or avocado (optional)
1/4 cup soy sauce
2 Tablespoons rice vinegar
2 teaspoons sugar
1 Tablespoon sesame oil
1 teaspoon grated fresh ginger
1 Tablespoon sesame seeds
What to do:
Note: Detailed instructions can be found on epicurious.com, but here are the basics. There are a lot of subtleties to making a perfect sushi rice you can study up on on the internet. Luckily, using sushi rice in a poke bowl is more forgiving than using in sushi rolls.
Rinse your rice in a bowl and strain through several changes of water until the water runs pretty clear, not dark and murky
Fill saucepan with 1 cup water, 1 cup rice
Turn stove to medium high, bring to a boil, then reduce to simmer
Simmer for 10-15 minutes until water is absorbed.
Remove from heat, let stand for 10 minutes
Mix 2 teaspoons rice vinegar with 2 teaspoons sugar, and 1 teaspoon salt in a small saucepan over stove, or in microwave until dissolved
Transfer rice to a mixing bowl and toss with rice vinegar/sugar mixture. Toss periodically until cooled to room temp
Cut fish into 1/2 to 1 inch cubes with a sharp knife, set aside in a large bowl
Prepare garnishes and sauces
Thinly slice green onions, jalepeno (remove seeds), and chop mango or avocado (optional)
Whisk the soy sauce, rice vinegar, sesame oil, ginger and half of jalepeno in a separate bowl. Adjust to your tastes. You can spice up with additional jalepeno or red pepper flakes, sweeten with honey or maple syrup, or make more flavorful with pressed garlic or a dash of fish sauce.
Put it all together
Put the freshly cut cubes of tuna and mango (optional) into a large bowl
Pour the sauce over and stir a bit
Put a scoop of rice in each bowl
Top with a scoop of seasoned poke
Garnish with sesame seeds, green onions, cilantro and additional jalepeno (optional)
Feel free to mix and match with new toppings and sauce variations depending on your tastes and what you have on hand. Great topping additions include pineapple, radish, edamame, cucumber, scallions and macadamia nuts!