Poke is a traditional Hawaiian dish that has recently become popular with us along with sushi and Asian rolls. The dish is an appetizer-salad, the ingredients in which are not mixed but are laid out on top of cereals (rice, quinoa). The main ingredient is fish and seafood. If you are tired of sushi, pizza and burgers-try this dish from distant exotic islands!
|Cook Time||30 minutes|
- 1 piece Avocado
- 1 piece Cucumber fresh
- 2 tablespoons Algae (nori leaf) chuka
- 2 teaspoons Sesame seeds
- 1 tablespoon Ginger marinade
- 1 slice Tuna fresh
- Rinse the rice under running cold water. Its small pressure washes the starch from the grains. Rinse until the turbid water becomes light and clean. Fill the rice with cold water at the rate of 1:1.5 and add salt. Bring the water to a boil over high heat, cover the pan with a lid, reduce the heat to low and boil the rice until tender for 20 minutes. Cool the grits slightly. Season the rice with marinade and pear and mix.
- It is believed that the technology of cooking poke was brought to the Hawaiian Islands by Japanese migrants. Probably that's why poke resembles disassembled sushi. However, local fishermen made their own rules and began to use almost everything they could catch in the Pacific Ocean in their poke. And since the main food of the fishermen was rice, they simply mixed it with finely chopped freshly caught fish, octopus or seafood. They were seasoned with lemon juice and chili and eaten. Now this uncomplicated dish has been radically transformed and has conquered the world's restaurants. Unfortunately, I did not have to try the authentic Hawaiian version of poke, but the interest in it prompted me to create my own version of ahi poke.