Karen Gordon: Poke bowls are versatile and so easy to make

Article content

The first time I had poke was 15 years ago on our first visit to the Big Island of Hawaii and it was love at first bite.

Article content

Poke, pronounced as Poh-Kay, is a Hawaiian dish with a heavy Japanese influence. The word poke means “cut up into chunks” in Hawaiian and refers to cut up cubes of raw fish, shrimp, even octopus marinated in a variety of spices, ranging from mild to hot.

In Hawaii, poke shops and poke counters are literally everywhere. In fact, even the Costco at Kailua-Kona had a poke counter. Although the last time we were there, just before the COVID-19 pandemic, they had removed the poke counter. But I’m hoping that it’s temporary because Costco had the best cilantro shrimp poke.

Whenever we’re in Hawaii, we eat poke as a snack. I’d pick up a takeout container of spicy ahi poke for me and shoyu ahi poke for Caitlin. We’d stick them in a cooler and take them with us wherever we were heading that day, be it the beach or elsewhere. And when we were hungry, we’d break out the poke, our disposable chopsticks, and eat it a snack.

Article content

On occasion, we’d go to Umekes in Kailua-Kona, pick up a poke bowl consisting of hot rice, marinated raw fish, a couple of sides, then head outside to share a picnic table with strangers, and enjoy our lunch.

In the last several years, poke restaurants have popped up all over Metro Vancouver, which is fantastic since we’re not able to get our fix of poke in Hawaii.

At a most basic level, a poke bowl comprises of a base, usually white or brown rice, topped with a protein such as sushi-grade tuna, salmon, shrimp or tofu, and finished off with some toppings, garnishes and finally a sauce.

Since the start of the pandemic, I’ve been making my own poke bowls at home. Not only are they easy to make, but they’re also versatile as the combinations for base, protein, toppings and garnishes are infinite. I love poke bowls in the summer because it requires very little cooking. Also, depending on what I add to my bowl, it can be healthy, light and refreshing.

Article content

Making poke bowls at home is like playing chef. I love being able to come up with my own concoction of sauces, garnishes, and toppings. Every time I make it, it’s like trying to come up with the best combination to create an even greater taste explosion in my mouth.

Tiger Prawn Poke Bowl

Base

2 cups (480ml) uncooked Japanese short-grain rice

2-1/2 cups (540ml) water

Protein

1 lb (500g) fresh tiger prawns*

3 tbs light soy sauce

1 tsp sesame oil

• Prawns may be substituted with 1 lb of sushi grade tuna or salmon or for a vegan diet, 2 blocks of firm tofu, cut into 1/2-inch cubes. If using tofu, place tofu between several sheets of paper towels. Press gently to remove the moisture before cutting into cubes.

Sauce: Spicy Miso Mayo

Article content

1/4 cup (58g) Japanese kewpie mayo

1 tbs white miso paste

1 tsp sriracha sauce, or to taste

1 garlic clove, minced

Toppings

1 cup (160g) shelled edamame, cooked, and drained as per the instructions on the package

1 cup (100g) wakame seaweed salad

1 avocado, sliced

½ English cucumber, peeled and diced into 1/2-inch cubes

Garnishes

2 tbs sesame seeds, lighted toasted

1 pkg roasted seasoned seaweed, cut into strips

4 scallions, sliced

Japanese soy-sauce for dipping

Note: Japanese Short-grained Rice, kewpie mayo, white miso paste, edamame, wakeme seaweed salad, seasoned seaweed, and Japanese soy sauce are available at large Asian supermarkets. There are risks with eating raw fish hence, it is important that you find a reputable fishmonger with knowledgeable staff who can assist you with purchase of Sushi-grade fish.

Article content

Instructions

For the Sushi rice: Place the rice into a large bowl. Add water, swish the rice around and drain. Repeat the process 2-3 more times or until the water is fairly clear. Drain the rice well then add it, plus 2-1/2 cups of water into a lidded saucepan over medium high heat. Bring the rice to a boil uncovered. Once boiling, cover lid, immediately turn the heat down to low and allow the rice to cook for another 15 to 20 minutes. Once done, turn the heat off, do not open the lid, and allow the rice to steam for another 10-15 minutes. Remove lid, fluff with a fork, replace lid and set aside until needed.

To prepare the prawns: Peel and devein the prawns. Bring a pot of water to a boil. Add the prawn and stir with a wooden spoon. As soon as the prawns turn pink, drain the prawns. Pat dry with a paper towel and set aside.

Article content

In a small bowl, whisk light soy sauce with sesame oil together until combined. Pour over the prawns and let the prawns marinade while you prepare the rest of the ingredients. Follow the same instructions for tuna, salmon and / or tofu.

For the sauce: In a bowl, add the Japanese mayo, white miso paste, sriracha sauce and minced garlic. Whisk until smooth and fully combined. et aside until needed.

To assemble: In a bowl, add a scoop or two of hot rice, then top with 3-4 tiger prawns, ¼ cup edamame, ¼ cup wakame seaweed salad, ¼ avocado, some cucumber, a sprinkling of sesame seeds, seaweed strips and scallions. Drizzle with spicy miso mayo and serve with Japanese soy sauce on the side. Enjoy.

Serves 4