Last year my parents took a trip to Hawaii and came back LOVING tuna poke and ever since I feel like I am seeing it everywhere! (pronounced POH-keh) A lot of my Rockit Ranch venues here in Chicago offer it as an appetizer and let me tell you.. It’s addicting! If you haven’t tried it, I suggest trying the recipe below!
When it comes to eating raw fish, you’re at the mercy of the person preparing it. There are no clear health parameters enforced that seafood must pass in order to be labeled sushi-grade. Make sure you’re aware of the freezing conditions that the fish have been subject to. Fish intended to be eaten raw should either be frozen for seven days at -4 degrees Fahrenheit in order to kill all bacteria. It’s important to use your senses when it comes to fish. Look out for any warning signs like pearly rainbow or yellowish discolorations, dull flesh, or a fishy smell.
Don’t get too worked up about this! You will be fine. Just buy your fish at the grocery store fresh and freeze for 7 days to play it safe!
Tuna Poke Bowl
– 1 cup of cooked brown rice
-1 pound sushi-grade ahi tuna, cubed
-2-3 scallions, thinly sliced
-1 avocado, chopped into cubes
-1 jalapeño thinly sliced
-1/2 cup of pineapple, cubed
-seaweed salad (optional) (you can find this in the grocery store sushi counters)
Sweet Chili Sauce:
-1⁄2 cup soy sauce
-2 tbsp. seasoned rice vinegar
-1 tbsp. Asian-style chili paste
-1 tbsp. honey
-1 tsp. freshly grated ginger
-1 tsp. toasted sesame seeds
- Pit and cube the avocado (the chunks should be of a similar size to the tuna. Add to the panko and gently mix together until evenly distributed.
- For the sauce, in a small bowl, whisk together all of the ingredients until combined.
- To serve, scoop rice into bowls, top with tuna poke, seaweed salad, jalapeños, pineapple, and sliced green onion.