Christine Suwandy FT 5 Poke

Poke is cooked and raw, hot and cold -- all at the same time. It resembles a

beautifully crafted Chipotle burrito bowl, but with a sushi

twist; it's both a comfort food and a healthy meal.

1. 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). It’s recommended to use white rice, seasoned with rice vinegar and

chopped kambu or seaweed.

2. The Fish

Fresh fish is the most important ingredient in a poke bowl. The fresher is better. Ahi

tuna, or yellow fin tuna, is the most common choice used in the island.

3. The Cut

First cuts the fish into filets then cuts them into cubes. After it's cut into cubes, salt

the fish to taste using Hawaiian or sea salt. The size of the cube depends on

personal taste.

4. The Poke Sauce And Garnishes

The Basics: sliced brown onion, chopped green onion, slices of avocado, light

drizzled soy sauce, salmon’s roe, cherry tomatoes and sesame seeds.

For Spicy Poke: blend chili peppers with Hawaiian sea salt and a light drizzle of olive

oil until it turns into a paste.

5. The Look

Add fried wontons to the bowl to give it a nice crisp texture and add shredded carrot

to brighten up the dish. Then form a mound of poke over the rice so that it has a

point at the top, like a pyramid.

6. 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.

     3. Put a scoop of rice in a single serve bowl.

     4. Pour the seasoned poke over the rice, creating a mound.

     5. Add final touches and garnishing.

     6. Sprinkle the bowl with furikake seasoning.