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Poke bowls have a long and complex history in Hawaii that intersects with their Japanese influences. The history of the Hawaiian Islands themselves. Poke bowls first became popular in the 1970s as a way to use leftover fish, and they have since become one of the most iconic Hawaiian dishes. The word "poke" comes from the Hawaiian word for "to cut or slice," and the dish is traditionally made with raw fish that is marinated in soy sauce and sesame oil. Poke bowls can be made with any seafood, but the most popular type of poke is made with tuna.
Poke bowls were originally eaten as a side dish or appetizer, but they have become increasingly popular as a main course in recent years. This is likely due to the growing popularity of sushi and other Japanese dishes in the United States. Poke bowls are often served with rice, seaweed, and other vegetables, and they can be customised to include any number of ingredients. Though the origin of poke bowls is unknown, there are several theories that explain their birth.
According to one theory, poke was created by a chef in the mid-1800s who combined leftover raw fish with sea vegetables and served it as a side dish. Another theory states that poke was created when salt-dried salmon was mashed up and mixed with chilli pepper and seaweed; this combination was then served as an appetiser or side dish. The most popular theory claims that poke was invented by Chef Sam Choy who created the dish we know today in the 1970s.
There are many different ways to interpret a poke bowl depending on your personal preferences but there are a few staple factors that need to be included and if you follow the 4 categories below, you’ll be sure to create a stunning poke bowl at home.
Choose A Base
Usually a base of white rice, sticky rice or jasmine rice is used as the main carbohydrate but you can also expand to noodles or even greens if you want a lighter, more salad-like poke bowl.
Add A Protein
Traditionally, this would mean fish, specifically fresh tuna, but that definition has been expanded to include all sorts of raw seafood as well as cooked fish and prawns. You could also try things like tofu, paneer or mock meats although it calls into question whether substituting seafood takes away from the very definition of a poke bowl.
Drizzle A Dressing
Your dressing should be in line with the protein so for fattier fish or meat, try a bright citrus or if you’re going for a more mellow protein, maybe a fiery chilli-based sauce will do the trick.
Load It Up With Extras
In a similar way to a salad, adding bits and pieces helps create interesting textures and flavour combinations. Think fresh fruits and veg like avocado or sprouts, nuts and seeds, spicy fresh chillies, onions or garlic chips and crunchy pickles are some items you could introduce.
