Dumb Bitch Poke Bowls

Poke is traditional Indigenous Hawaiian dish that is made with raw marinated fish, often tuna, and served with sea salt, seaweed, limu, and sometimes a few other ingredients. Poke as a dish really took off in America within the last 10-15 years, as did the derivative: poke bowls. A poke bowl has the seasoned raw fish as well as rice, avocado, and countless other options for add ins. My recipe is a combination of Hawaiian poke, Japanese Chirashi (mixed raw fish over seasoned rice and pickles), and Korean Hwe Dup Bop (raw fish over rice and leafy greens).

Back in 2012, before you could find a Pokeworks on every corner, I made my own quite frequently. My local grocery store at the time was, thank god, Wegmans. At their sushi counter they sold little 1 person hunks of tuna and salmon that, once combined with some rice and vinegar and toppings and whatever else you have, would become the most perfect little poke bowls.

As with many of my recipes, poke is endlessly customizable and, because of the way it is constructed, it can accommodate a lot of dietary restrictions (or just plain pickiness). I almost always make this with fresh sushi grade tuna, however I have also used salmon, hamachi, and mackerel. I have also, on occasion, made a vegetarian version to accompany the tuna. If you have enough other toppings, you can just leave out the tuna entirely, or marinate cubed silken tofu in the same mixture that I use for the tuna!

I source my tuna from my local fish market and I use the loose measure of between 1/3 and 1/2 pound per person. That is for a large, meal sized portion. For some of the more obscure ingredients like shisho mint, tsukemono, and even baby bok choy, try your local Japanese or even Asian market. They will have most of the stuff you are looking for.You can buy shredded nori or just take a pack of seaweed snacks and use kitchen scissors to make strips.

A lovely smattering of some of the poke bowls I've made and devoured

Ingredients:

~necessary~

• sushi grade tuna (alternatively another raw fish or tofu if you must)

• rice wine vinegar

• soy sauce

• sesame oil

• sliced garlic

• sushi rice or brown sushi rice (you can for sure make rice-less if you want)

~recommended~

• diced avocado

• eggs (ideally poached, alternatively soft boiled or even fried can work)

• sesame seeds, ideally black and white

• chopped scallions

• shredded or strips of nori

• chopped shisho mint (spearmint or even lemon balm can be subbed)

~optional~

• diced mango (preferably Haitian, which are the smaller yellow ones)

• micro greens

• chopped cilantro

• tsukemono (Japanese pickles). my favorites include:

  • umeboshi - plum

  • oshinko or takuan -

• roast baby bok choy (simply on a baking sheet in the oven with sesame oil)

• sautéed kale

• sautéed enoki or oyster mushrooms

• sliced cucumbers

• sliced radish

Method:

1. Prepare tuna:

1. Using your sharpest knife, cut the tuna into small cubes, removing any parts that are too sinue-y or too dark (the dark bits of tuna are entirely edible but a bit strong to eat raw)

2. In a glass or ceramic bowl (remember, we don't marinate in metal) combine 3 parts soy sauce, 2 parts rice wine vinegar, and 1 part sesame oil. You should have enough liquid to thoroughly coat your tuna without too much sitting at the bottom of the bowl

3. Mix in sesame seeds and let sit about 30 minute

1. Using the stove or a rice cooker, prepare the sushi rice, adding 1 tbsp rice wine vinegar when complete

2. Prepare Toppings:

   1. I think the garlic chips are essential to this dish, hence why I put garlic in the ~necessary~ section. Slice a few cloves of garlic. In a small pan over medium high heat, and add some sesame oil. Carefully add the garlic slices and cook until golden brown, about 3-5 minutes but WATCH your garlic, it has the tendency to burn. When done, remove the garlic, taking as little oil as possible

   2. Do all the slicing and dicing and chopping you need to do (like for the herbs and the avocado)

   3. Prepare your eggs. I poach mine but if you are more comfortable soft boiling, feel free

   4. Cook any other vegetables like kale or mushrooms simply with sesame oil

   5. I use seaweed snacks for nori, just take a few sheets and use kitchen scissors to make thin strips

4. Combine ingredients in a bowl. You can do this any way you like but I like to add the rice first, then the tuna, then all the other toppings, then the egg, and finally the garlic chips and herbs on top.