Maui Style Poke Bowl Recipes
TRADITIONAL STYLE POKE BOWL
Poke, once found only in Hawaii, has grown in popularity throughout the continental U.S. and worldwide in recent years. What is this trending dish, you might ask? Although eaten by ancient Hawaiians using freshly caught fish massaged with sea salt, seaweed and crushed kukui nuts, it didn't receive its official name of poke (pronounced poh-kay, rhymes with okay), which means "to cut into pieces," until around the 1960s. As people flooded to Hawaii from Asia, they added their own cultures' ingredients like soy sauce, green onions, sesame oil and furikake, that have become staples of the dish today. There is a range of variations to the dish that includes ingredients like octopus (he'e in Hawaiian and tako in Japanese), crab, tofu, avocado, jalapenos, chile flakes, garlic, ginger and much, much more. You can serve poke as a bowl, nachos, musubi (another Hawaiian favorite), tacos, tostadas, and the list goes on. Today, we are presenting a traditional style poke bowl, unequivocally the most popular style in Hawaii.
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cut the fish into 1/2- to 1-inch cubes. Combine in a bowl with the soy sauce, ponzu, sesame seeds, tobiko, sesame oil, green onions and sweet onion. Refrigerate for at least 20 minutes and up to 2 hours.
- Meanwhile, prepare rice. Rinse rice in cold water and drain until water runs clear, between 3 to 5 rinses. Add rice to a saucepan or rice cooker with 1 cup cold water. If using a saucepan, bring to a simmer over medium-high heat. Once simmering begins, reduce heat to low and let cook, covered, until no water remains, 10 to 15 minutes. Remove rice from heat and leave covered for 10 minutes, then fluff with a fork. (If using a rice cooker, you got this.)
- To serve, place your desired amount of rice in a bowl. Scoop 6 to 8 ounces poke over rice. Garnish with furikake and unagi sauce to taste. Repeat to make 3 to 5 more bowls. Enjoy!
MAUI STYLE AHI POKE
This came to me after trying the local Poke which I thought had little piazaz to it. A must here is the freshest Ahi you can find. Frozen will work but I would add 2 tbls. of sweet chili sauce.
Provided by beachbumlahaina
Categories Tuna
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the Ahi, place in a mixing bowl.
- Add all the rest to a separate bowl and mix. Let stand about 10 minute and stir again.
- If using frozen Ahi add chili sauce to above bowl.
- Add to the Ahi and very gently mix, not to break up Ahi.
- Place on a platter, garnish with the rest of the green onion.
- Platter tips.
- Coconuts split in half for bowls, pineapples cut in half and scooped out,save. " cut the long way top to bottom" leave top leaves in place. Save scooped pineapple for another Beachbumlahaina dish.
MAUI AHI POKE
Here is a simple delicious recipe that will amaze your friends and family. If you love Sashimi you will die over this recipe. Give it a try and let me know what you think. I have never met anyone who hasn't asked me for the recipe. Enjoy and A Hui Hou (Until we meet again)!
Provided by Mauisurfer
Categories Lunch/Snacks
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Cut Ahi into at least 1/2" cubes - set aside & refrigerate.
- Combine all other ingredients in a large glass bowl & refrigerate for at least 30 minutes.
- When ready to serve toss Ahi and other ingredients together.
- Serve on chilled platter with chopsticks or toothpicks.
MAUI STYLE POKE BOWL
At the recently opened Bowl & Blade in Park Slope, Brooklyn, the restaurant has mastered a new take on quick-serve - capitalizing on the bowl phenomena while drawing inspiration from numerous cultures like Hawaiian, Greek and Korean. One of its best-sellers is the Maui Style Poke bowl made with wakame seaweed salad, scallion, sweet onion, mango and tobiko caviar (choice of sauce and protein). Now you can make your own version of this bowl using the ingredients and step-by-step instructions provided by Executive Chef Adin Langille.
Provided by staff writer
Categories Hawaiian
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Honey Tamari Sauce: Combine all ingredients except the sesame oil, buzz with a hand blender then slowly mix in the sesame oil.
- Spicy Mayo: Whisk all ingredients together.
Nutrition Facts : Calories 813.4, Fat 0.5, SaturatedFat 0.1, Sodium 22697, Carbohydrate 174.2, Fiber 3.5, Sugar 155.6, Protein 41.9
CHEF JOHN'S HAWAIIAN-STYLE AHI POKE
The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.
Provided by Chef John
Yield 4
Number Of Ingredients 11
Steps:
- Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
- Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
- Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 3.1 g, Cholesterol 51.1 mg, Fat 11.6 g, Fiber 0.9 g, Protein 28.3 g, SaturatedFat 1.8 g, Sodium 1196.7 mg, Sugar 0.7 g
HAWAIIAN POKE BOWL
Every since I've traveled to Hawaii and tasted the Poke Bowl, I'm hooked! It's easy to make at home and perfect for a hot summer weeknight meal!
Provided by Amy T.
Categories Lunch/Snacks
Time 25m
Yield 2 Bowls, 2 serving(s)
Number Of Ingredients 12
Steps:
- In a medium, whisk together the Hawaiian salt, green onion, onion, sesame seeds, soy sauce, sesame oil, vinegar, and Sriracha. Then, gently toss the salmon in the sauce to coat, set aside.
- Cut half of the avocado into thin slices. Gently fan out the avocado slices into a long strip. Start from one side and gently roll it up to create the flower shape. Repeat with the remaining half of the avocado.
- To assemble:.
- Place the avocado flower on top of the rice on one side of the bowl. Then, spoon the poke salmon on the other side. Garnish the top of the poke with micro greens. Lastly, place a few pickled daikon between the poke and the avocado flower. Repeat with the remaining ingredients to make another serving. Enjoy!
Nutrition Facts : Calories 386.4, Fat 26.1, SaturatedFat 4, Cholesterol 52.1, Sodium 1138.4, Carbohydrate 13, Fiber 8.9, Sugar 1.6, Protein 28.1
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HOW TO MAKE A POKE BOWL LIKE A TRUE HAWAII LOCAL - HUFFPOST
From huffpost.com
Estimated Reading Time 6 mins
- 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). Chef Bravo recommends using white rice, seasoned with rice vinegar and chopped kombuor seaweed.
- The Fish. Both chef Bravo and Cobb-Adams agree: Fresh fish is the most important ingredient in a poke bowl. The fresher, the better. Ahi tuna, or yellowfin tuna, is the most common choice used in the islands, but Cobb-Adams suggests bluefin tuna, commonly found on the East Coast, as the best option.
- The Cut. Bravo first cuts his fish into filets, "like the ones you see in the window at the sushi bar," he says. From there, he cuts them into cubes. Cobb-Adams says its best to cut "with the grain, not against it," to avoid perforated edges.
- The Poke Sauce And Garnishes. This is where Bravo and Cobb-Adams disagree. Bravo believes that poke should remain simple, like its original Hawaiian form.
- The Look. "Everything I do is by taste and sight," Cobb-Adams says. "You can have a prime cut of ahi, but if you don't make it look presentable, people will look at it and say, 'That's gross!
- 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.
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