Recipe from Just Married by Caroline Chambers with permission by Chronicle Books, 2018.
“George and I honeymooned in Kauai and Maui, so poke has a very special place in our hearts. Poke is essentially raw fish diced and tossed with different sauces, traditionally soy sauce–based. After a morning of hiking or surfing, we found our way to a local fish counter almost every day for fresh Hawaiian poke.” — Caroline Chambers
3 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp rice vinegar
2 tsp Sriracha
1 Tbsp toasted sesame seeds
One 1-in [2.5-cm] piece peeled fresh ginger, grated
1 garlic clove, grated
1 lb [455 g] fresh ahi tuna fillet, cut into ½-in [12-mm] cubes
4 scallions, white and green parts, thinly sliced
1 to 2 cups [120 to 240 g] cooked white rice
1 cup [60 g] shredded napa cabbage
1 avocado, thinly sliced
¼ cup [40 g] cooked and shelled edamame
¼ cup [10 g] shredded carrot
¼ cup [60 g] cubed cucumber
3 Tbsp store-bought pickled ginger
In a large bowl, whisk the soy sauce, sesame oil, vinegar, Sriracha, sesame seeds, ginger, and garlic. Toss in the cubed tuna, cover, and refrigerate to marinate while you cook the rice and prepare the toppings of your choice.
To prepare the bowls, divide the rice, tuna, and desired toppings (napa cabbage, avocado, edamame, carrot, cucumber, and pickled ginger) between two bowls. Enjoy immediately!
Best to enjoy your poke right away, but it will keep, stored in an airtight glass container in the refrigerator, for up to 2 days.
If you ask nicely, most fishmongers will cut your tuna into cubes for you. Buy shredded cabbage, shredded carrots, pre-cut cucumber, and cooked rice from the salad and hot bar if you’re really trying to do as little work as possible.
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