Sometimes called "poor man's sushi," poke tastes best alongside hot rice and cold beer. It must be eaten with chopsticks -- called "hashi" in Hawaii -- or your plate will be revoked. This recipe is adapted from The Food of Paradise by Rachel Laudan (University of Hawaii Press 1996). Any sushi-grade fish, or even octopus, can be used for poke. The best place to look for any items that seem obscure is an Asian market.
Makes 6 servings
1 pound raw, sushi-grade tuna
1/2 cup fresh (not dried) seaweed, preferably the crisp, mild, red-brown variety called ogo
Shoyu (soy sauce)
Cut the fish into 1/2-inch cubes. Wash the seaweed, and chop it into 1/2- to 1-inch pieces.
Mix gently with the fish, being careful not to mash it, and add shoyu to taste. Serve well chilled, alongside a bowl of hot, short- to medium-grain rice
Variation: My favorite variation leaves out the shoyu and adds sesame oil, ground candlenut (Brazil nut can be substituted), a bit of sliced scallions and rock salt.
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