Poke (pronounced poh-keh) is usually diced raw fish and is one of the most popular dishes in Hawaiian cuisine. A poke bowl consists of chunks of raw, marinated fish, typically Ahi or Yellowtail tuna, which is then tossed over rice and topped with vegetables and umami-packed sauces. The fish can also be cooked. If using raw fish, pay extra for sushi-grade fish. No farm-raised fish should be used. You’ll want to marinate the fish that you cut into cubes and seasoned with sesame seeds, scallions, pink sea salt, and a small amount of sesame oil for at least an hour.
Marinade ingredients can include soy sauce, sesame oil, onions, pepper flakes, seaweed, and ginger. The ingredients can vary widely, so feel free to experiment.
The rice, as a base layer, is usually jasmine, but brown or black rice will work. Shorter grain/sticky rice is preferred. Toppings include fruits such as pineapple, avocado, kiwi, mango, or edamame, or even additional grains added over the fish to give even more texture, flavor, and freshness to the bowl. Other popular toppings are macadamia nuts, seaweed, carrots, and cucumber. Pickled veggies like onions or ginger and freshly chopped herbs are also used. A sprinkle of sesame oil or rice vinegar over the finished dish is popular.
Some people prefer salmon or other fish like swordfish. The varieties and combinations are endless. Generally, the dish is served warm for the best flavor. Enjoy.