Poke (POH-kay) is a Hawaiian chopped raw fish dish that is usually served on top of boiled rice. When on Hawaii, we can live on poke only (well, add fresh fruits, too!). Poke is ubiquitous there – you can find it in restaurants, in supermarkets, in special poke cafes.
Tuna poke seems to be everybody’s favorite. Mine as well. Instead of serving it on a bowl of rice, I put a dollop of freshly boiled brown rice on a piece of toasted nori (seaweed sheet), then top it with poke, wrap up and place all this beauty right in my mouth. So give all the eaters some hot rice and a stack of nori and let them make their own poke snack.
Another idea, more suitable for large stand up parties, is to serve poke on Asian crab/prawn flavored rice crackers. I usually buy them raw in Asian supermarkets and cook at home in a plenty of hot oil (each takes several seconds to puff up).
You can cook a whole package and store in a spacious airtight container - they will last for at least a month. And you can always crisp them up quickly in a warm oven.
If you cannot find these crackers, get a package of wonton skins and deep fry them instead.
You will need:
- A bit over ½ lb sashimi grade tuna, cut into ¼” cubes
- 3 green onions, both green and white parts thinly sliced
- A quarter of a medium sweet onion, thinly sliced
- Black and white sesame seeds, start with ¼ tsp each
- ¾ - 1 tsp sesame oil
- 1 Tbsp grape seed, Canola or some other oil with subtle flavor
- 2-2.5 Tbsp light soy sauce
- Sriracha sauce, ¼ tsp or more, depending on your heat preferences (or take some other hot sauce to your liking)
Gently combine all the ingredients in a bowl and let sit for about 10-15 minutes before serving so all the flavors blend together. Add a pinch of salt if needed.
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