Poke Three Ways

I was challenged by CHEFPK to a poke battle! He challenged me to create a poke dish that could beat his. You’ll find 3 poke recipes below.

Poke is a simple concept: fresh fish and some seasonings or sauces. If you find the directions to be a bit simple, that’s because they are! Get creative with your combos and toppings

I created 3 poke variants. The first was a Shoyu Salmon with Ogo and Macadamia Nuts. This is inspired by one my favorite poke shops in O’ahu. They have a fresh ahi limu (crunchy seaweed) and another ahi poke with mac nuts. I combined both standout ingredients but unfortunately limu is very hard to come by even in Hawai’i. Luckily my local Japanese market had some ogo which is similar enough. It still adds the salty ocean flavor and a crunch.

The second poke I created is a Spicy Mayo Tuna with Tobiko. Many places serve Spicy Salmon and Spicy Ahi but I wanted to add an ingredient that would POP! That’s why I added tobiko (flying fish roe). It adds an interesting texture and gives the poke a visual boost as well.

The final “poke” I created is more of a side or topping but I love it so much I thought I’d add it. Yes its imitation crab but don’t knock it before you try it! The key to this one is the kizami wasabi. You’ll find it frozen at the Japanese market. Its been grated and marinated in soy sauce which gives it a savory or umami flavor in addition to the spiciness of the wasabi. This is our go to when eating sashimi at home.

Ingredients

Shoyu Salmon with Ogo and Mac Nuts

• 1/2 pound salmon
• 2 1/2 teaspoon soy sauce
• 1/2 tablespoon sesame oil
• 1/4 teaspooon Hawaiian sea salt, to taste
• 1/8 cup onion, thinly sliced
• 1/4 cup green onion, sliced
• 1/2 tablespoon macadamia nuts, crushed
• 2 tablespoon ogo or limu (both crunchy seaweeds), chopped

Spicy Mayo Tuna with Tobiko

• 1/2 pound ahi
• 1/2 tablespoon soy sauce
• 1/4 tablespoon sesame oil
• 1 scallion, chopped
• 1/8 cup onion, thinly sliced
• 1 tablespoon kewpie mayo
• 1 tablespoon sriracha
• 2 teaspoon tobiko

Wasabi Mayo “Crab”

• 5 sticks imitation crab
• 1 tablespoon kewpie mayo
• 4 teaspoon kizami wasabi (frozen, grated, and marinated wasabi)

Additional Toppings

• seaweed salad
• ikura (salmon roe)
• edamame
• tsukemono (pickled radish)
• nori flakes
• tenkasu (shrimp flavored tempura bits)

Directions

Shoyu Salmon with Ogo and Mac Nuts

1. Slice green onions and slice onions very thin. Crush macadamia nuts into tiny chunks.

2. Chop the salmon into cubes of your preferred size, I suggest half-inch cubes

3. In a bowl, mix together soy sauce, sesame oil, Hawaiian sea salt, sliced onions, sliced green onion, and mac nuts.

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4. Add salmon cubes and mix until salmon is evenly coated.

5. Chop the ogo and add to the bowl. Mix until all ingredients are evenly mixed.

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Spicy Mayo Tuna Tobiko

1. Chop the ahi into cubes of your preferred size. I suggest half-inch cubes

2. In a bowl, mix together soy sauce, sesame oil, scallion, onion, kewpie mayo, sriracha, and tobiko

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3. Add the ahi to the bowl and mix until evenly coated.

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Wasabi Mayo “Crab”

1. Break apart and “shred” the imitation crab and add to a bowl

2. Add kewpie mayo and wasabi to taste and mix until evenly spread.

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Assemble the perfect poke bowl

1. Over a bed of rice, add heaps of which ever poke you like best. garnish with anything from the “Additional Toppings” list in the Ingredients section

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Video

https://youtu.be/zNk9St8hJ4w

Recipe