When it comes to my food obsession of the summer, poke is at the top of the list! This dish, a Hawaiian tradition and staple, is absolutely perfect for a refreshing summertime snack. Since I’ve been craving it so often, I decided it would only make sense to try a homemade version.
Poke is raw fish and basically a sushi roll without … well, the roll. Since it is raw fish you are eating and working with, it’s important to get the highest quality fish possible. Japanese grocery stores or any organic grocery store you trust are both great places to go to search for the perfect piece of fish. Although fish is generally less of a risk than other meats, it’s still better to be safe than sorry.
Traditionally, poke is made from ahi tuna but I decided to use salmon for my recipe. Salmon tends to be cheaper and easier to find! I also just generally enjoy it more.
With very little prep time, you’ll be enjoying a poke bowl in no time! Oh, and getting some serious Omega 3s! When health and flavor mix, that’s where the magic happens!
Hawaiian Salmon Poke:
- 1 large salmon or tuna steak
- 1 avocado, cubed
- Cooked brown rice, to serve
Ingredients For Sauce:
- 3 green onions, diced
- 1/3 cup low sodium soy sauce
- 2 tablespoons organic cane sugar
- ¼ cup sesame oil
- 1 tsp grated ginger
- 1-2 cups sesame seeds
- Mix all ingredients and let sit for 10 minutes to let the flavors melt together
- Remove bones and skin from fish (preferably already buy it skinned to cut down on prep time) and cut into ¾ chunks
- Mix sauce together with fish and avocado. Serve over a bed of rice.
Actress, model, active humanitarian, & Mom! Author of 'Everyday Chic'.