Poke restaurants have been popping up everywhere in Northern California (and I heard even more in SoCal) and many of my friends are passionate about poke bowl. I thought I could share with my friends and JOC readers how easily we can prepare this light and delicious dish at home!
And if you’re gluten intolerant, this dish can be easily made gluten-free by just switching regular soy sauce to gluten free soy sauce!
Poké (pronounced POKE-AY, not POKE-EE) is chunks of raw fish marinated in soy sauce and sesame oil, tossed with sesame seeds and seaweed. However, it can mean anything chunked as poke comes from the verb ?to section, slice, or cut? in the Hawaiian language. Popular seafood used for poke includes ahi (yellowfin tuna), he’e (octopus, tako) and aku (skipjack tuna, katsuo), and salmon.
There are many different variations with the sauce/seasoning you can use, so feel free to experiment and find your favorite. My family loves the rice vinegar in the seasoning but you can simply mix just soy sauce and sesame oil, which are the basic components of the sauce. We like how the rice vinegar makes the dish light and refreshing, a bit like salad dressing.
One Dish Meal – Poke Bowl!
Poke is often served as an appetizer like salad, but you can make it into a great meal by putting poke on top of steamed rice, like Japanese rice bowl Donburi. If you prefer a lighter version, you could serve poke over kale salad or leafy green salad instead of steamed rice.
On a hot summer day when you’re too lazy to cook, this is definitely a great dish to prepare because it does not require cooking over the stove or in the oven. And sashimi being served cold, it’s just the perfect refreshing meal to cool you down. Not too heavy but packed with protein, poke bowl has quite a bit of nutrients. The sesame oil used in the poke seasoning is known to improve your appetite (at least we say so in Japan), and makes it taste just be...