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Print Recipe
Ahi-Poke or Sushi in a Bowl Recipe
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
Servings
Ingredients
For rice:
For the sauce:
Additionally:
For the marinade:
Cook Time 30 minutes
Servings
Ingredients
For rice:
For the sauce:
Additionally:
For the marinade:
Instructions
  1. Defrost the fish, put the steak on a paper towel and remove excess moisture. Cut the tuna into a small cube and marinate in a mixture of finely chopped chili pepper, fresh ginger, garlic, coriander, soy sauce and lime juice.
    Defrost the fish, put the steak on a paper towel and remove excess moisture. Cut the tuna into a small cube and marinate in a mixture of finely chopped chili pepper, fresh ginger, garlic, coriander, soy sauce and lime juice.
  2. Cut the pear into a small cube, after removing the core with the seeds. Cut the cucumber into slices as thinly as possible. It can be replaced with radish or use both ingredients. There are no restrictions. Add a little salt to the cucumber slices.
    Cut the pear into a small cube, after removing the core with the seeds. Cut the cucumber into slices as thinly as possible. It can be replaced with radish or use both ingredients. There are no restrictions. Add a little salt to the cucumber slices.
  3. Remove the avocado from the skin and bones, cut into slices and also marinate in lime juice with salt and pepper.
    Remove the avocado from the skin and bones, cut into slices and also marinate in lime juice with salt and pepper.
  4. In a saucepan, mix the sugar and rice vinegar, add the pear cut into small cubes and boil the rice dressing over medium heat for 2-3 minutes.
    In a saucepan, mix the sugar and rice vinegar, add the pear cut into small cubes and boil the rice dressing over medium heat for 2-3 minutes.
  5. 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.
    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.
  6. Place a pile of rice in the center of the plate. Place additional ingredients closer to the edges of the plate: cucumber slices (radish), pickled ginger, avocado, chuka seaweed, fish. Mix the mayonnaise with the sriracha sauce and add it over the rice. Sprinkle the dish with sesame seeds.
    Place a pile of rice in the center of the plate. Place additional ingredients closer to the edges of the plate: cucumber slices (radish), pickled ginger, avocado, chuka seaweed, fish. Mix the mayonnaise with the sriracha sauce and add it over the rice. Sprinkle the dish with sesame seeds.
  7. 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.
    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.

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