TRADITIONAL STYLE POKE BOWL
Poke, once found only in Hawaii, has grown in popularity throughout the continental U.S. and worldwide in recent years. What is this trending dish, you might ask? Although eaten by ancient Hawaiians using freshly caught fish massaged with sea salt, seaweed and crushed kukui nuts, it didn't receive its official name of poke (pronounced poh-kay, rhymes with okay), which means "to cut into pieces," until around the 1960s. As people flooded to Hawaii from Asia, they added their own cultures' ingredients like soy sauce, green onions, sesame oil and furikake, that have become staples of the dish today. There is a range of variations to the dish that includes ingredients like octopus (he'e in Hawaiian and tako in Japanese), crab, tofu, avocado, jalapenos, chile flakes, garlic, ginger and much, much more. You can serve poke as a bowl, nachos, musubi (another Hawaiian favorite), tacos, tostadas, and the list goes on. Today, we are presenting a traditional style poke bowl, unequivocally the most popular style in Hawaii.
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cut the fish into 1/2- to 1-inch cubes. Combine in a bowl with the soy sauce, ponzu, sesame seeds, tobiko, sesame oil, green onions and sweet onion. Refrigerate for at least 20 minutes and up to 2 hours.
- Meanwhile, prepare rice. Rinse rice in cold water and drain until water runs clear, between 3 to 5 rinses. Add rice to a saucepan or rice cooker with 1 cup cold water. If using a saucepan, bring to a simmer over medium-high heat. Once simmering begins, reduce heat to low and let cook, covered, until no water remains, 10 to 15 minutes. Remove rice from heat and leave covered for 10 minutes, then fluff with a fork. (If using a rice cooker, you got this.)
- To serve, place your desired amount of rice in a bowl. Scoop 6 to 8 ounces poke over rice. Garnish with furikake and unagi sauce to taste. Repeat to make 3 to 5 more bowls. Enjoy!
CHEF JOHN'S HAWAIIAN-STYLE AHI POKE
The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.
Provided by Chef John
Yield 4
Number Of Ingredients 11
Steps:
- Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
- Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
- Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 3.1 g, Cholesterol 51.1 mg, Fat 11.6 g, Fiber 0.9 g, Protein 28.3 g, SaturatedFat 1.8 g, Sodium 1196.7 mg, Sugar 0.7 g
POKE BOWL
Poke is a Hawaiian staple and is convenient, nutritious and filling. Our easy bowl uses fresh sushi-grade tuna and shichimi togarashi - a Japanese seven-spice mix
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 14
Steps:
- Put the rice in a small bowl. Cover with cold water and massage with your hands to remove the starch. Drain and put the rice in a small saucepan with a tight-fitting lid. Cover with a fingertip depth of cold water and simmer over a medium heat with the lid on for 10 mins. Remove from the heat and leave to steam with the lid on for another 15 mins, then stir through the rice wine vinegar.
- Meanwhile, mix the mayonnaise with the shichimi togarashi in a small bowl and set aside. Put the tuna on a chopping board, cut into roughly 1cm cubes, then sprinkle liberally with flaky sea salt.
- In a large bowl, mix the sesame oil, soy sauce, lime juice and chilli flakes. Add the tuna chunks and stir well, so that every piece is coated in the dressing.
- To assemble, put a mound of rice in two bowls. Top each with half an avocado, the tuna and dressing, cherry tomatoes and nori. Sprinkle over the chopped nuts and spring onions, and finish with a spoonful of the spicy mayo.
Nutrition Facts : Calories 839 calories, Fat 53 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 2.6 milligram of sodium
MAUI STYLE POKE BOWL
At the recently opened Bowl & Blade in Park Slope, Brooklyn, the restaurant has mastered a new take on quick-serve - capitalizing on the bowl phenomena while drawing inspiration from numerous cultures like Hawaiian, Greek and Korean. One of its best-sellers is the Maui Style Poke bowl made with wakame seaweed salad, scallion, sweet onion, mango and tobiko caviar (choice of sauce and protein). Now you can make your own version of this bowl using the ingredients and step-by-step instructions provided by Executive Chef Adin Langille.
Provided by staff writer
Categories Hawaiian
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Honey Tamari Sauce: Combine all ingredients except the sesame oil, buzz with a hand blender then slowly mix in the sesame oil.
- Spicy Mayo: Whisk all ingredients together.
Nutrition Facts : Calories 813.4, Fat 0.5, SaturatedFat 0.1, Sodium 22697, Carbohydrate 174.2, Fiber 3.5, Sugar 155.6, Protein 41.9
More about "maui style poke bowl recipes"
HOW TO MAKE A POKE BOWL LIKE A TRUE HAWAII LOCAL
From huffpost.com
Estimated Reading Time 6 mins
- The Rice. As the first layer of the bowl, rice counterbalances the fishy taste of the raw poke (which means "to cut into pieces" in Hawaiian). Chef Bravo recommends using white rice, seasoned with rice vinegar and chopped kombuor seaweed.
- The Fish. Both chef Bravo and Cobb-Adams agree: Fresh fish is the most important ingredient in a poke bowl. The fresher, the better. Ahi tuna, or yellowfin tuna, is the most common choice used in the islands, but Cobb-Adams suggests bluefin tuna, commonly found on the East Coast, as the best option.
- The Cut. Bravo first cuts his fish into filets, "like the ones you see in the window at the sushi bar," he says. From there, he cuts them into cubes. Cobb-Adams says its best to cut "with the grain, not against it," to avoid perforated edges.
- The Poke Sauce And Garnishes. This is where Bravo and Cobb-Adams disagree. Bravo believes that poke should remain simple, like its original Hawaiian form.
- The Look. "Everything I do is by taste and sight," Cobb-Adams says. "You can have a prime cut of ahi, but if you don't make it look presentable, people will look at it and say, 'That's gross!
- Pulling It All Together 1. Put the freshly cut cubes of ahi into a large bowl, sprinkle sea salt to taste. 2. Add and toss soy sauce or desired sauce to taste, just enough to coat the cubes.
SPICY AHI POKE, INSPIRED BY FOODLAND - TWO RED BOWLS
From tworedbowls.com
HOW TO MAKE A GREAT VEGETARIAN POKE BOWL - 101 …
From 101cookbooks.com
HAWAIIAN-STYLE POKE BOWL | LUNDBERG FAMILY FARMS
From lundberg.com
MAUI STYLE POKE BOWL! HAVE YOU TRIED OUR RECIPE YET?
From bowlandblade.com
EASY TO MAKE POKE BOWL RECIPE | THE RECIPE CRITIC
From therecipecritic.com
POKE BOWLS: 5 VERSIONS IN UNDER 30 MINUTES - THE …
From thehealthyfish.com
HAWAIIAN POKE BOWL (THE BEST) - MOMSDISH
From momsdish.com
10 BEST HAWAIIAN POKE RECIPES | YUMMLY
From yummly.com
POKE BOWL WITH KALBI BEEF OR CHICKEN | HAWAIIAN STYLE
From dadsthatcook.com
EASY HAWAIIAN POKE BOWL RECIPE | THE RECIPE CRITIC
From therecipecritic.com
Cuisine Asian AmericanTotal Time 15 minsCategory Dinner, Lunch
SHELDON SIMEON'S HAWAIIAN-STYLE AHI POKE RECIPE | KITCHN
From thekitchn.com
EASY, AT-HOME HAWAIIAN-INSPIRED POKE BOWLS - SEASIDE WITH EMILY
From seasidewithemily.com
EASY HAWAIIAN POKE BOWL RECIPE - CAFFEI STORE
From caffei.store
A HOMEMADE POKE BOWL RECIPE - ONCHEES
From onchees.com
WHAT IS A HAWAIIAN POKE BOWL? HOW TO MAKE A POKE BOWL
From today.com
AUTHENTIC HAWAIIAN POKE – AHI POKE BOWL - LOVE SEA SALT
From loveseasalt.com
HAWAIIAN-STYLE SHRIMP POKE BOWLS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
MAUI STYLE AHI POKE RECIPE - FOOD NEWS
From foodnewsnews.com
SHOYU AHI POKE (HAWAIIAN AHI POKE BOWL RECIPE) - A BEAUTIFUL PLATE
From abeautifulplate.com
MAUI SEARED AHI TUNA POKE BOWL RECIPE - MAUI RIBS
From mauiribs.com
CHICKEN POKE BOWL | CHICKEN.CA
From chicken.ca
POKE BOWL RECIPE OF HAWAII | POLYNESIAN CULTURAL CENTER
From polynesia.com
WHAT IS A POKE BOWL? + 20 BEST POKE BOWL RECIPES - IRENA MACRI
From irenamacri.com
17 DELICIOUS POKE BOWL RECIPES THAT WILL MAKE YOUR MOUTH WATER
From homemaderecipes.com
VEGAN HAWAIIAN-STYLE POKE BOWL - RECIPE - FLOURED FRAME
From flouredframe.com
HAWAIIAN POKE BOWL RECIPE: HOW TO MAKE A SIMPLE & FRESH BOWL …
From thrillist.com
POKE BOWL RECIPES TUNA - THERESCIPES.INFO
From therecipes.info
HAWAII: POKE BOWL - LIMMI
From limmi.it
THIS HAWAIIAN-STYLE EDAMAME POKé BOWL RECIPE IS HEALTHY AND …
From hvmag.com
AHI POKE BOWL WITH MANGO RECIPE - SKINNYTASTE
From skinnytaste.com
HAWAIIAN TOFU POKE BOWLS — VEGAN FROM SCRATCH
From veganfromscratch.kitchen
SIMPLE HAWAIIAN POKE BOWL RECIPE - TOP FOOD RECIPE
From topfoodrecipe.info
SALMON POKE RECIPE HAWAIIAN STYLE - THERESCIPES.INFO
From therecipes.info
HAWAIIAN TUNA POKE BOWL RECIPE - SPARKLES OF YUM
From sparklesofyum.com
AUTHENTIC HAWAIIAN POKE - COOKING TO ENTERTAIN
From cookingtoentertain.com
HAWAIIAN AHI POKE BOWL RECIPE | A SPICY PERSPECTIVE
From aspicyperspective.com
HAWAII POKE BOWL RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
TRADITIONAL HAWAIIAN POKE RECIPE - KEEPING IT RELLE
From keepingitrelle.com
AUTHENTIC HAWAIIAN MAUI AHI POKE RECIPE - FOOD NEWS
From foodnewsnews.com
EASY HAWAIIAN POKE BOWL RECIPE - RECIPES STUDIO
From recipesstudio.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love