Do you know poke? It’s been popular for ages in Hawaii, but is only now cropping up more widely on the Mainland. In fact, poke has been named on of 2016’s food trends.
Poke, like sushi and sashimi, is made with very fresh, raw fish, usually tuna (ahi) or salmon. It’s then marinated with soy sauce, sesame oil, and a range of other seasonings. It is eaten sometimes as an appetizer and at other times as a meal in a poke bowl, served over rice.
We decided to fancy this up just a little bit for Supperclub, by stacking bits of poke between Japanese rice crackers, napoleon-style.
First, make the poke:
Recipe adapted from Food Republic , Jayson Kanekoa, Executive Chef at the Waikoloa Beach Marriott and poke champion.
2 pounds sushi-grade Ahi tuna
1/4 cup Ogonori (fresh seaweed) or dried nori
2 tablespoons green onion, sliced
2 tablespoons roasted garlic, chopped
6 tablespoons soy sauce (Yamasa is preferred)
salt, to taste
hot chili flakes (optional)
Cut Ahi tuna into 1/2-inch cubes.
Mix all ingredients in a bowl. Allow to marinate for at least 30 minutes before serving.
Serve as is, over rice, or stack between large Japanese rice crackers.
Up next: the showstopper, Spam Musubi!
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