Last updated on 20-Jan-2025
It’s January and the cold weather in Toronto has me dreaming of trips to warmer climates and some delicious vacation food! One dish I tried during our first trip to Hawaii was Poke (raw seasoned fish/seafood), and we couldn’t get enough of it there.
While in Oahu, we ate Poke at restaurants, food trucks, and also purchased by the weight at grocery stores’ “Poke Counters” (similar to a refrigerated Deli Counter, and where you can also buy the prepared rice to make a bowl). We had a few favourites, but everywhere it was always fresh and delicious, and the variety of fish/seafood and seasonings was awesome!
Back in Toronto, I tried a few of the Poke places that seemed to be popping up all over the city for a little while, but none of them was as satisfying as the real deal in Hawaii. Maybe it’s because there are no palm trees around and the ocean is too far away, but as the craving hit, I decided to make Poke at home to be able to have our favourite combination of fish, marinade and toppings.
Poke differs from ceviche because there is no citrus in the marinade to “cook” the fish, and the flavour profile is closer to sushi. Salmon and Ahi tuna are our preferred choices for this dish and both are commonly available at fish markets. I’ve also seen other types of fish, cooked shrimp, crab, octopus, and other shellfish used, and even some vegetarian options (marinated tofu, seasoned red beets, etc.), so there’s something for everyone.
Poke is a delicious and light meal. Anyone who enjoys sushi will probably love this easy idea!
I believe that having a self-service Poke Bar (with rice and other base options, different fish/seafood, and toppings) would be a great option for an informal party or Hawaiian luau. Just add some fresh/tropical appetizers and desserts and have a super Aloha party! 🙂
Poke bowls are gluten-free and can also fit into a low-carb lifestyle by changing the grain base to cauliflower rice or salad greens.
When buying fish for Poke, it’s important to confirm if it is safe to be consumed raw (also known as “sushi or sashimi grade”). Here are my two easy homemade ideas to enjoy a taste of Hawaii at home.
Easy Poke Bowls
Ingredients
Poke Base
- Cooked sushi rice, short-grain brown rice or quinoa. For a low-carb option, use cauliflower rice or salad greens.
Topping Ideas
- Thinly sliced green onions (scallions or spring onions), diced avocado, diced mango, furikake seasoning, cut/chopped nori, fried onions, sliced or diced cucumbers, sliced radishes, taro chips, steamed edamame, etc.
Salmon Poke
- 1 lb Salmon fillet about 500g, sushi grade, bones and skin removed
- 3 Tbsp Mayonnaise
- 1 Tbsp Sriracha hot sauce (or more to taste)
- 1 Tbsp Tobiko fish roe (optional)
Tuna Poke
- 1 lb Ahi tuna fillet about 500g, sushi grade, bones and skin removed
- ¼ cup Soy sauce may use low sodium or tamari (gluten-free), or more to taste
- 1 Tbsp Sesame seed oil
- 1 Tbsp Sesame seeds toasted or black
Instructions
To Make Bowls
- Cut fish into small (1/2 inch) pieces and mix well with marinade ingredients in a bowl.
- Cover and refrigerate for a minimum of 30 mins.
- Place cooked warm (not hot) rice or other base ingredient into individual bowls and add a portion of marinated fish on top.
- Add toppings of your choice and enjoy!