Did y’all see my post about our recent trip to Hawaii?
We ate all kinds of delicious, fresh, local food, and once we got home I wanted to recreate poke.
The trick is to start with a really fresh piece of fish. To be considered grade 1, or sushi grade tuna, where you typically are eating it raw – either plain, or lightly dressed – the fish is handled a specific way from the moment it is caught. It is immediately processed, and put on ice. While it used to be that eating fish in a town where you couldn’t smell the ocean was risky (order salmon at a restaurant in Flagstaff, no thank you), now seafood can be carefully insulated and flown most anywhere. In fact, I bet with a quick search I could find a fishmonger in the other Portland to overnight Maine lobsters for tomorrow’s dinner!
Here’s a poke recipe that is a little bit salty, sweet, crunchy, creamy, and oh so delicious. This could be an appetizer, or snack. Turn this into a bowl by layering rice, salad greens, thin sliced cabbage, red pepper, or whatever floats your boat.
Try it and let me know what you think.
- 1 lb #1, or Ahi tuna
- 3 Tbsp soy sauce
- 3 Tbsp mirin
- 1 tsp sesame oil
- 1 tsp sriracha
- 1 small shallot, minced
- 2 cloves of garlic, crushed
- 1 avocado, cubed
- 1 cucumber, diced small
- 2 scallions, sliced thin
- Sprinkle of furikake
- Chop tuna into small cubes.
- Whisk together soy sauce, mirin, sesame oil, sriracha, shallot and garlic.
- Mix dressing with fish, and chill for one hour.
- Just before serving, mix in avocado, and cucumber. Taste, and adjust seasonings if needed.
- Top with scallions and furikake, and enjoy!
A note about ingredients. First, I forgot how much I love furikake! I’ve been sprinkling it on eggs, steamed veg, salads! I found all my ingredients (minus the tuna) at my local grocery store. I was thinking of taking a field trip out to Uwajimaya, or cruising 82nd, which I may still do just for fun, but I was also doing my regular grocery shopping the day I bought my ingredients and was on a mission, know what I mean? The tuna came from Portland Fish Market on Woodstock.
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Anne McCranie is a Portland, Oregon based personal trainer and licensed massage therapist. She offers this recipe to tickle your taste buds. Please see your medical professional for specific dietary advice.