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!
POKE BOWL WITH ZOODLES
Steps:
- To make the pickled onions, combine the vinegar, sugar and 1 teaspoon salt in a small saucepan over medium-high heat. Bring to a simmer and cook until the sugar dissolves, about 2 minutes. Place the onions in a 16-ounce jar or heatproof container. Pour the pickling liquid over the onions and let sit until onions are softened and juices have cooled to room temperature, about 20 to 30 minutes. (The onions can be refrigerated for up to a week.)
- Whisk the miso, sriracha, soy sauce honey and lemon juice together in a large bowl. Add the tuna and fold until completely coated. Set aside in the fridge while preparing the rest of the ingredients.
- To make the fried wontons, heat the oil over medium heat in a medium skillet until the oil is shimmering and hot, about 5 to 8 minutes. Working in batches, fry the wonton strips, stirring occasionally, until wontons are light golden brown and crisp, about 1 minute. Use a slotted spoon to remove and drain on a towel-lined plate. Season with salt.
- Divide the zoodles into two bowls and season with salt. Divide the scallions, carrots, fried wontons, pickled onions and avocado around the edge of the bowls. Spoon the tuna into the center and top with a pinch of white and black sesame seeds.
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