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Originating in Hawaii, poké bowls—most often, marinated sushi-grade fish tossed in a soy-based sauce accompanied by rice, vegetables, and other accouterments—have become a hot trend in restaurants across the US. This fresh, easy-to-use guide gives you all the information you need to make the same beautiful recipes at home. Featuring colorful photographs and illustrations, this cookbook includes recipes for all the bowl’s components: the base (fish, or alternatives like mushrooms and tofu); sauces, from shoyu and avocado to spicy ginger and garlic miso; crunchy elements, including nuts and wasabi peas; and toppings. Complete with instructions for fast and fun assembly, Poké Bowls is the perfect gift for every foodie.
From the Publisher
Make delicious, photo-worthy poke bowls at home!
Poke has been a staple in Hawaiian food culture for decades, but its popularity has recently spread to the mainland United States, where poke restaurants are popping up with increased frequency and creativity. This book aims to spark your imagination and provide a range of recipes, from traditional to completely new and unusual, for making your own poke bowls at home.
Avocado Ahi Bowl
Serves: 3–4 / Prep time: 40 minutes
Avocado ahi poke is a common favorite in Hawaii—and easily found wherever poke is sold. This bowl puts a twist on traditional poke with rice noodles as a base and arare crackers on top. Masago gives a colorful pop and a unique texture, all supporting the flavor of the ahi.
Method
1. Cut the ahi into 1⁄2- to 1-inch chunks. Toss with the Avocado sauce, and marinate in the refrigerator for at least 30 minutes, up to overnight.
2. To assemble each bowl, divide and layer the rice noodles, then the ahi, and top with the masago, pickled carrot, radish, and arare.
Avocado Sauce Recipe
Combine 1/2 cup soy sauce, 3 tablespoons sesame oil, 1/3 cup green onions, 2 teaspoons toasted sesame seeds, 1/3 cup sliced sweet onion, 1 cup avocado, 1/4 cup chopped cilantro, 2 tablespoons crushed kukui nuts (or macadamia nuts). Stir gently.
Ingredients
1 pound raw sashimi-grade ahi
3/4 cup Avocado sauce
2 cups cooked rice noodles, cold
2 tablespoons masago
1/4 cup pickled carrot
1/4 cup fresh radish
1/2 cup arare crackers
Recipes for every step!
Bases
Start from the bottom with anything from Basic Rice to Roasted Vegetables and Cauliflower Rice.
Mains
Traditional poke “mains” are simple: cubed raw fish. You won’t find recipes for cubed raw fish in this section, but you will find recipes for cooked fish like Beet Cured Salmon, cooked vegetables like Roasted Shiitake Mushrooms, and other ‘main’ pokebowl ingredients that need preparation.
Sauces
This section includes recipes for traditional poke sauces, like Classic and Spicy Classic, as well as some new creative takes on sauces you might know from other cuisines —Barbecue, Chimichurri, and Pesto.
Toppings
Poke bowls can go from boring to unbelievably exciting with the addition of some creative toppings! You’ll find recipes for fermenting Sauerkraut, Pickled Vegetables, Candied Sesame, and more.
